Breakfast & Brunch

Almost-Fat-Free Granola


  • 3 ½ cups rolled oats
  • ½ cup wheat germ
  • ½ cup oat bran
  • ½ cup almonds, chopped
  • ½ cup ground flaxseed
  • ½ cup pumpkin seeds(Optional)
  • ½ teaspoon salt
  • ¾ cup maple syrup
  • 1egg white
  • 1 cup unsweetened flaked coconut
  • ½ cup dried cranberries(Optional)
  • Directions

  • Step 1

    Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with baking parchment.


  • Step 2

    Mix oats, wheat germ, oat bran, almonds, flaxseed, pumpkin seeds, and salt together in a bowl. Beat maple syrup and egg white together in a separate bowl; pour into the oat mixture and stir to coat completely. Spread the mixture onto prepared baking sheets.

  • Step 3

    Bake in preheated oven, rotating pans every 20 minutes, for 90 minutes. Increase heat to 250 degrees F (120 degrees C) and continue baking until golden brown, about 30 minutes more.

  • Step 4

    Transfer the oat mixture to a large bowl, add coconut and cranberries, and stir. Let granola cool to room temperature.

  • Tips

    Cook’s Note:

    To make this diabetic friendly, substitute maple syrup with agave or sugar-free pancake syrup.

    Adding other spices and maybe chocolate makes this a great holiday gift as well.

    You can use whole flaxseed in place of the ground.

    Wheat bran can replace the oat bran, if preferred.

    Raisins can replace cranberries, if preferred.

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