Tuesday, December 20, 2011

Mexican Chocolate Granola

7 cups old-fashioned rolled oats (not instant)
1 ¼ cups chopped walnuts
1/3 cup ground flaxseed
3/4 cup all-bran cereal
1 tablespoon ground cinnamon
6 large egg whites
¾ teaspoon coarse salt
1 tablespoon Aleppo crushed peppers
1 1/2 cup Splenda
1 cup cocoa
¾ cup honey (I use artificial honey because it doesnt have sugar in it)
1/3 cup extra-virgin olive oil

1. Preheat oven to 350˚F. In a bowl, combine oats, nuts (if using), all-bran, flaxseed, and cinnamon, cocoa, Splenda, and Aleppo. In another bowl, whisk together egg whites and salt until frothy. Add honey and oil, and whisk to combine. Stir into oat mixture until combined.

2. Spread mixture in even layers on two rimmed baking sheets. Bake 20 minutes; remove from oven, and use a spatula to gently flip the granola and move it from the outer edges to center (to brown evenly). Return to oven, and continue to cook until golden brown, about 10 minutes more. Cool completely on sheets, then transfer to a bowl.

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