Preheat your oven to 350 degrees F.

Place aronia berries on a parchment lined sheet pan. Make sure they are evenly spread out. Roast in the oven for 15 minutes. Let cool when it is done.

Meanwhile, combine all dry ingredients in a large bowl, tossing to mix evenly.

Pour olive oil evenly into the mixture and stir to coat mixture.

Whisk two egg whites in a small bowl until frothy. Stir evenly into the granola mixture.

Pour maple syrup over the oat mixture.

Stir in dried aronia berries to oat mixture.

Spread it in a single layer (approx. 1/2 inch thick) on a parchment lined baking sheet.

Increase the temperature to 375 degrees F. Bake for 30 minutes. About halfway through the baking time, use a larger spatula to turn over sections of the granola to evenly brown it.

After 30 minutes, turn off the oven and leave the pan for another 15 minutes.

Transfer the pan from the oven to the cooling rack to cool completely. Once it is completely cool, break granola into bite size clusters.

Can store granola in an airtight container for 2 weeks at room temperature.