NOTE: For the corn flakes, you can use either plain or frosted or flavored. I use the ones pictured here.

You'll need a very large mixing bowl that holds at least 32 cups. I use the Tupperware Thatsa Bowl®. Put the corn flakes in the bowl and smash them up a bit. I use a plastic cup to smash mine.

Add remaining granola ingredients and toss well with a mixing spoon to evenly distribute the ingredients.

Put all the coating mixture ingredients into a small saucepan and heat over medium-low heat until butter is melted, stirring occasionally to combine. Pour about half this mixture evenly over the granola. With the large mixing spoon, stir and toss for about 2 to 3 minutes to evenly coat the granola. Pour the rest of the the coating mixture over the granola and continue mixing until all seems to be coated.

In a small bowl, whisk the egg whites until frothy. Pour evenly over the granola. Stir and toss for 2 to 3 minutes to evenly coat the granola with the egg white. The egg whites will give the granola the crunchy clumpiness.

Line 2 cookie sheets with parchment paper. Divide the granola evenly between the 2 cookie sheets spreading out with the back of the large mixing spoon or a spatula.

With clean hands, gently break the sheets of cooled granola into clusters. Store in ziplock baggies or a covered container.

Munch away!!