Granola, when I make it, normally turns out kind of heavy. It’s dense — tons of oats and nuts and fruit and all kinds of stuff. While that’s great, sometimes I want less, just a little crunch and burst of flavor with my yogurt, you know? Something lighter, that doesn’t feel like I just swallowed a literal sack of oats. Maybe some thing I can eat by itself like a normal cereal.
This “granola lite” came about by accident, when I was trying to make power bars only to have them crumble and fall apart. In frustration, I almost threw them out, but instead, I dumped the crumbled bits on a baking sheet and threw them in the oven.
What came out was a little miracle. Light and crispy from the puffed rice, substantial thanks to the oats and a little bit sweet from the craisins, it goes beautifully with yogurt, as a snack, or just in a bowl with the milk of your choice.
And guess what? It also has a little protein punch from the nut butter and the protein powder. Depending on what protein powder you use (I used Tempt in the Vanilla Spice flavor), this is vegan, gluten-free, soy-free and free of refined sugar. Just keep an eye on it in the oven — the edges of one of my pans burned a little bit.
- 3 1/2 cups rice cereal
- 2 1/2 cups gluten-free quick-cooking oats
- 3/4 cup craisins (original)
- 1/2 cup sliced almonds
- 1/4 tsp salt
- 1 scoop protein powder
- 1 cup maple syrup
- 1/2 cup nut butter of your choice
- Preheat your oven to 350 degrees.
- Combine cereal, oats, craisins, almonds, salt and protein powder in a bowl. Heat maple syrup and nut butter in a small saucepan over medium heat, stirring, until smooth. Pour mixture over the oat/cereal mixture and stir very well, until everything is coated and starting to clump.
- Spread granola onto two foil-lined baking pans. Bake for 15 minutes, switching the pans and stirring occasionally to prevent burning.
- The granola will NOT be crispy when you remove it from the oven, but will crisp as allowed to cool. Once cool, store in an air-tight container for up to a week.