• Preheat the oven to 325° and line 2 baking sheets with parchment paper. Set aside.
• In a large bowl, mix the rolled oats, cereal, almonds, and pecans.
• In a small saucepan warmed over medium-low heat, add the brown sugar and oil, and mix to combine using a rubber spatula. Add the nut butter and stir until all ingredients are well combined and pourable, about 1 minute. Remove pan from heat to cool slightly. (It’s important to let it cool so the egg doesn’t cook when added). Stir in the vanilla extract, egg whites and salt.
• Pour the nut butter mixture over the dry ingredients. Mix immediately with a rubber spatula until well combined, trying your best to get everything coated without any dry spots or clumps, except for the nuts. Spread the granola out on the prepared baking sheets in a single layer.
• Bake at 325° for 15 minutes. Remove from oven and stir the granola, bringing the edges into the center and mixing it all up. Then, spread it back out on the baking sheets and bake for another 10 to 15 minutes. (Switch racks so each baking sheet gets a turn on the top). Remove from the oven and set aside. It will get crispier as it cools down.

To make the chocolate-peppermint topping:

• Add the chocolate to a small microwave-safe bowl and melt it by microwaving 20 seconds at a time and stirring in between until it’s velvety smooth. Add ¼ teaspoon mint extract into the melty chocolate and stir (taste and add another drop if you prefer a stronger mint flavor).
• Liberally drizzle evenly over the granola with a back and forth motion using a spoon or fork (a fork can help create a finer drizzle). Sprinkle on the crushed candy cane and place in the fridge for about 20 minutes to firm up.