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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I got this recipe from a Weight Watchers forum before going gluten free and absolutely loved it. I would never have thought to make my own granola except for the fact that I was making muffins one day and the recipe called for a granola topping. I didn't feel like driving the two minutes it would take to get to the grocery store (plus store-bought granola can be high in fat) so I searched the web for a low-fat recipe and found this one. I tweaked it only slightly. I thought the idea to use couscous was a very unique way to add extra crunch. (NOTE: Cooking time updated based on SweetySJD's review - Thanks so much for reviewing!) Ingredients:
1 cup quick oats |
1 egg white (sometimes i would use 2 if i felt like the mixture wasn't sticking together well enough after mixing) |
2 tablespoons honey |
4 tablespoons couscous, uncooked |
1 teaspoon vanilla |
1 teaspoon almond extract |
1 teaspoon cinnamon |
Directions:
1. Preheat oven/toaster oven to 350. Spray a jelly roll pan or a cookie sheet with non-stick cooking spray.
2. Combine ingredients in a small bowl. Using your hands, take a handful of the mixture and press firmly into a ball (if mixture won't form a ball, put back in the bowl and mix in 1 more egg white) then break the ball apart into pieces the size of popped popcorn; place on baking sheet. Continue until all mixture is squashed and broken apart, don't worry too much about making the pieces all even, the size variety is nice.
3. Lightly spray oat clusters with non-stick cooking spray and bake for 20 minutes, stirring/flipping 2 or 3 times for even browning. Cool and store in an airtight container.
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