Granola Bites

05 Oct

Granola Bites

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With so many people working from home, the healthy snack is the holy grail of kitchen grazing.

 

I measure the success of my snacks by how my children respond and whether I can resist another bite, and these went down well with both audiences!

 

I’ve also started having these granola bites for breakfast when I’m in a hurry. They’re nutritious and not very sweet at all, and keep me full for ages.

After making these every Saturday morning for the past few months, I’ve changed the recipe slightly and added some notes which hopefully will make these more easily customisable to your tastes!

 

 

Granola Bites

 

Ingredients

300g rolled oats

200g almonds, roughly chopped

75g dried cranberries

50g flaxseeds

50g pumpkin seeds

25g chia seeds

2 teaspoons ground cinnamon

1 – 1½ teaspoons flaky sea salt

100g maple syrup (or less/more to taste, see note)

2-3 large egg whites

 

Method

  • Preheat the oven to 160C.
  • In a large bowl measure the oats, almonds, cranberries, seeds, cinnamon and salt and mix well.
  • Add the maple syrup and egg white and stir together until well mixed.
  • Spread the mixture into a single layer on a baking tray lined with baking paper or a silicone mat. Bake for 20 minutes or until golden. Allow to cool on the tray.
  • Break into chunks and store in an airtight container for up to 2 weeks.

Notes:

You’re looking to have enough egg white and maple syrup to coat the mixture and make it crunchy. You can customise this as you like.

50g maple syrup is barely sweet and needs 3 egg whites to bind it all.

I like 100g maple syrup which can be with either 2 or 3 egg whites, and adding more syrup will need only 2 egg whites.

I find that using 3 egg whites can leave the base a little damp, so after 20 minutes I take the tray out to cool slightly and turn off the oven. Then I remove the edge pieces which are generally crisp, break up the rest so that the base is exposed and put the tray back into the warm oven to dry out.

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