Project Description

Low Calorie Peanut Butter Granola

CALORIES

134

PROTEIN

5 Grams

CARBOHYDRATES

20 Grams

FATS

3 Grams

The Recipe

STARTING GUIDE
  • Prep Time: 5 mins

  • Cooking Time: 30 Mins

  • Total Time: 35 Mins

  • Serves: 8

  • Calories: 134

  • Fat: 3g

  • Carbs: 20g

  • Protein: 5g

INGREDIENTS
  • 100g Oats

  • 60g Rice Crispies

  • 20g Peanut Butter (the creamier the better)

  • 2 Egg Whites

  • 30g Freedom Syrup (or you could use honey, this will increase the kcals slightly)

  • 1 tsp Cinnamon

  • 1 tbsp Vanilla Essence

  • 30g Raisins (optional to add cranberries/sultanas)

  • 15g Crushed Walnuts (or any other nut you prefer, you could use flaked almonds/crushed pistachios/crushed brazil nuts etc)

  • You could also add chocolate chips!

GUIDE / INSTRUCTIONS
  • Pre heat the oven to 175 degrees celsius

  • In a bowl, whisk the egg whites until they are slightly bubbly. Add the peanut butter, freedom syrup/honey & vanilla and whisk a little more

  • Mix together the oats, rice cereal, raisins, nuts and cinnamon and combine with the egg white mixture.

  • Once the granola is evenly coated, spread into an even layer onto a non-stick baking tray. At this stage, we don’t want to break up the granola as we want clusters to form.

  • Bake for 20mins and then remove from the oven. Leave to cool for a few minutes and then start to break up the flat layer of granola making sure you leave some clusters together. It will still feel slightly moist at this stage so don’t worry! Carefully toss the granola and then pop back into the oven.

  • Bake for a further 8-10mins or until golden brown & crisp.

  • Remove the granola from the oven and if you are using chocolate chips sprinkle them over at this point. If using the chocolate chips they will partially melt and form more granola clusters. I didn’t use chocolate chips in the granola I made as I prefer it without.

  • Leave to cool and once cooled, transfer into a sealed container! If fully sealed your granola will last 10-14 days.

NOTES