| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
c |
Rolled oats |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Ground ginger |
| 1/3 |
c |
Unrefined sweetner; (honey, molassas, maple, sorgum, etc) |
| 3 |
|
Egg whites |
| 1 |
c |
Dried fruit; chopped |
INSTRUCTIONS
I like my granola to be kind of chunky, but it's tough to get the right
consistency without oil. Well I think I found the solution: egg whites.
They make the ingredience stick nicely together, but still bake up crunchy,
without too much sugar and no oil.
300? Oven
In large bowl mix oats, cinnamon and ginger. In separate bowl, mix sugar
and egg whites until combined. Add to oats and mix. Loosely pat into large
non- stick cookie sheet at bake at 300? for 30-40 minutes, stirring after
20 minutes. This mixture tends to get very dark, so adjust time to your
taste. When done, let granola cool before adding fruit. Store in airtight
container. This has about 15% of it's caleries from fat, do strickly to the
oats themselves. If you mix in rolled wheat, rye, or other rolled grains,
it may lighten it up even more. Serve with non-fat milk or yogurt.
Posted to fatfree digest by "Kimbler, Tammy (NBC)" <Tammy.Kimbler@nbc.com>
on May 11, 1998
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