(Recipe adapted from my book, The Midlife Kitchen)
I have a love-hate relationship with granola. I love the delicious nutty crunch it brings to the breakfast bowl but hate the fact that most shop-bought versions are stuffed full of sugar. So, in devising this one, I’ve gone completely sugar-free; a grown-up granola if you like. It still delivers the requisite extreme crunch, but rather than achieving it by baking with masses of oil and sugar, here egg whites do a much lighter and healthier job. Sprinkle on yogurt and add a dollop of chia seed jam or some chopped fruit and you’ll have all the sweetness you need.
SERVES: Makes 500g
KITCHEN TIME: 10 mins prep, 40 mins cooking
250g jumbo oats
100g raw, unsalted nuts (any combination of walnuts, pistachios, cashews, Brazils) roughly chopped
50g flaked almonds
50g mixed seeds (flax, pumpkin, sunflower)
50g dried coconut flakes
2 tsp ground cinnamon
A pinch of sea salt
3 egg whites, whisked to stiff peaks
PREP TIP: This recipe is super adaptable so add whatever you like but not dried fruit – it’s full of sugar and burns easily giving the granola a bitter flavour.
METHOD: Preheat the oven to 150°C. Mix the dry ingredients in a bowl. Add the whisked egg whites and stir thoroughly with a metal spoon to ensure all the ingredients are fully coated. Spread onto a baking tray lined with greaseproof paper and bake for 40 minutes, stirring after 20 minutes to break up the granola a little. Leave to cool fully, then store in an airtight container. Will keep for up to 3 weeks.
SERVING TIP: I love this with a big blob of Greek yogurt and frozen berries which have been heated up in a pan with a tsp of maple syrup.
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