Is there anything better than crispy crunchy granola with milk, yogurt, or on top of your favorite smoothie or ice cream treat!? I am constantly asked for a healthy version of granola and my answer is typically "NOT POSSIBLE"... until now! I put my thinking cap on and got to the grind....
Typical granola is packed with sugars and hydrogenated oils. Even the healthiest varieties... in fact, I rated granola the top "unhealthiest healthy food" out there, due to the healthy ingredients but unhealthy add-ons during the cooking process to give this yummy treat that sweet, crispy and crunchy texture that keeps us coming back for more! Typical granola is about 180 calories for one serving, and who can stop at that??! The Getufit Granola comes in at 65 calories per serving with only 3 grams of sugar and 4 grams of protein along with the healthy fat and fiber you need to make this a perfect topping! Recipe below makes 16 servings.
1 cup Cherrios
1 cup old fashioned raw oats (avoid using quick oats as you will get less volume out of each batch. Steel cut oats will not work)
1 scoops protein powder (35g)
1/4 cup whole flaxseeds
1/4 cup ground flaxseeds
¼ to ½ teaspoon spices (optional, ground cinnamon, pumpkin pie spice, etc.)
¼ teaspoon salt (optional)
1/4 cup pure maple syrup
1/4 cup egg whites
Preheat oven to 325°F. Line a large baking sheet with parchment paper or greased foil. Set aside for later.
Add all dry ingredients to a large bowl. In a separate bowl mix the egg whites sand maple syrup. Do not whip, just stir until blended together. Using a rubber spatula, fold until clusters form and mixture is well mixed.
Pour onto the prepared baking sheet. Using the rubber spatula, gently nudge granola into an even layer, making sure to keep clusters intact. Create empty pockets at regular intervals to let air through to crisp up the granola.
Spray granola clusters with cooking spray to ensure a little crisp and bake for 10-15 minutes—until granola clusters are just solid enough to flip.
5. Using a heatproof spatula, gently flip granola, making sure to keep clusters intact, but break apart the larger ones into pieces less than one centimeter for optimal crispiness.
6. Bake for an additional 5-10 minutes, until edges are a deep golden brown and granola is just slightly soft. Mine took a total of 25 minutes. Granola will crisp up while cooling.
7. Place baking sheet on a cooling rack. Allow to cool for about 30 minutes, or until completely cooled. Enjoy! I enjoyed mine with some plain Greek yogurt and frozen berries. (See below)
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