Nutty granola clusters

Emily English
·1-min read
Nutty granola
Serve these clusters with yoghurt andf compote - Clare Winfield

Struggling to find a low-sugar, protein-rich granola off the shelves? Try my easy-to-make nutty granola clusters, packed with protein and gut-loving fibre. The secret to these divine, crunchy clusters is actually egg whites.

Overview

Prep time

10 mins

Cook time

25 mins

Calories

160

Serves

20

Ingredients

  • 200g jumbo oats

  • 100g mixed seeds (such as pumpkin, sunflower, etc)

  • 150g mixed skin-on whole hazelnuts and cashew nuts

  • 100g smooth peanut butter

  • 2 medium egg whites

  • 100g honey

  • 10 drops liquid stevia

  • 1 tbsp ground cinnamon (optional)

To serve

  • Thick natural yoghurt (0% fat)

  • Berry compote (I like to use a chia berry compote; optional)

Method

Step 1

Combine all the ingredients in a bowl until everything is thoroughly coated.

Step 2

For the air-fryer method, lay a sheet of non-stick baking parchment in the air fryer. Use your hands to evenly distribute the granola mixture in a single layer on the baking parchment, ensuring some clusters remain. Avoid overcrowding. Air-fry in batches at 120C for 12-17 minutes, stirring occasionally, until golden and crisp. Granola will become crisper as it cools but should retain a bit of chew. Allow to cool before storing in an airtight container for 
up to 1 month.

Step 3

For the oven method, preheat the oven to 150C/130C fan/gas mark 2. Spread the granola on a baking tray lined with non-stick baking parchment. Bake in the oven for 15-25 minutes, stirring occasionally, until golden and crisp. Allow to cool before storing in an airtight container for up to 1 month.

Step 4

Serve the granola over thick natural yoghurt and top with a spoonful of compote, or however you like.

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