Best type of oats for granola: Old fashioned rolled oats are preferred as they have the perfect crisp texture. However, if you don’t mind granola with a softer texture, feel free to use quick oats instead. But avoid using instant oats as they absorb liquid like a sponge and cannot deliver that classic, crisp granola texture.

*Why the egg white? The protein in the egg white helps bind the mixture together. It helps produce large, gorgeous granola clusters. But it’s completely optional. If using, add 1 to 2 egg whites to each batch of granola before baking. After the baked granola has cooled, you can easily snap it into clusters. Egg whites also contribute to a crunchier, chunkier texture.

**Where to find cake batter flavoring at the market: Look for it where the extracts are shelved, like vanilla extract, almond extract, etc. It’s usually right next to the spices. Cake batter flavoring is made by several brands including McCormick. Some even offer it in “super strength”.

How to make your own cake batter extract: For 1 tablespoon cake batter flavoring, use 1-1/2 teaspoons vanilla extract, 1 teaspoon butter extract, and 1/2 teaspoon almond extract or lemon extract. Feel free to adjust the amounts to taste.