This breakfast idea is high in dietary fibre for a healthy gut and provides a good source of unsaturated fats for heart health. Many toasted muesli recipes call for large amounts of added sugar and oil to help form crunchy clusters. The addition of egg whites in this recipe adds crunchiness to the muesli and therefore reduces the amount of honey and oil required.
Ingredients (makes approx. 1kg granola)
2 egg whites, whisked
1/3 cup honey
3 Tbsp. Extra virgin olive oil
1 1/2 cups rolled oats
1 cup All Bran (replace with 1 cup puffed rice if gluten free)
1 cup dried cranberries
1 cup macadamias, roughly chopped
1/2 cup pumpkin seeds
1/2 cup coconut flakes
1 tsp. Vanilla extract
To serve:
Natural yoghurt, chia seeds +/- fresh fruit
Method
1. Preheat oven to 150 degrees Celsius and line a deep baking dish with parchment paper
2. Add all dry ingredients to a large mixing bowl.
3. Heat honey, olive oil and vanilla extract in a small microwaveable bowl for approx. 30 seconds. Mix to combine.
4. Pour whisked egg whites and warm honey mixture over the dry ingredients. Use a wooden spoon combine, ensuring all dry ingredients are coated.
5. Spread mixture onto baking tray and bake for approx. 30 minutes or until golden, turning the granola every 10 minutes.
6. Serve 1/3 cup of toasted muesli with natural yoghurt, chia seeds and fresh fruit. Those with higher energy needs may like to increase serving size.
To make this recipe low FODMAP, replace honey with maple syrup and cranberries with either 1 cup (approx. 30) banana chips or 1 cup chopped walnuts.
Recipe by our dietitian Luca Georgiou
