|6 cups||Rolled oats|
|1 teaspoon||Ground ginger|
|⅓ cup||Unrefined sweetner; (honey, molassas, maple, sorgum, etc)|
|1 cup||Dried fruit; chopped|
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.
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@...> on May 11, 1998
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