Preheat an oven to 350F and line a baking sheet with parchment paper or nonstick spray.

Mix the dry ingredients together in a large bowl before adding in the peanut butter and honey. Fold together until no lumps of peanut butter remain before adding the egg whites. Continue folding together until evenly mixed.

Transfer the mixture to the baking sheet. Use a spatula to spread it evenly across the entire baking sheet. Be sure to break up any large clumps and aim to have as many holes or spaces as possible in the mixture.

Bake for 14 minutes before removing from the oven to break up and flip on the baking sheet. Bake for an additional 4-8 minutes, shaking every 2-3 minutes until the granola is crispy. (The honey and cocoa powder can easily burn so keep your eyes and nose peeled. It will continue to dry out/crisp once it’s out of the oven so don’t be afraid to pull it a little early.) Store in an airtight container (mason jars work great) at room temp.