Prep 10 mins
Cook 20 mins
From the Culinary Institute of America who feel that you can make truly healthy granola bars by starting with low-fat granola and using egg whites instead of oil to bind and crisp the mix
- 1 large egg white, lightly beaten
- 2 tablespoons honey
- 2 teaspoons canola oil
- 1 teaspoon pure vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 2 cups low-fat granola
- 1⁄4 cup raisins
- Preheat oven to 325 degrees F (165 degrees C).
- Lightly oil a 9-inch square baking pan [for recipe making 12 bars] or coat it with nonstick cooking spray.
- In a small bowl, whisk egg white, honey, oil, vanilla and cinnamon until blended.
- In a mixing bowl, combine granola and raisins. Stir in the egg white/honey mixture until well coated. With a wet rubber spatula, press granola into the prepared pan.
- Bake for 15 to 20 minutes, or until lightly browned. Cool in the pan on a wire rack. Cut into bars. (Wrapped tightly, the bars will keep for up to 5 days.).
I tried this recipe last night - followed it to a T and after the bars cooled I tried cutting them and they all broke apart in small pieces and were more like crumbles than bars. The taste was a bit bland however I will not throw them away. I will use them for a morning cereal or as a topping (with a little sprucing up for flavor) for some kind of fruit crisp.
This was exactly what I was looking for - a healthy granola (muesli for us in Oz!) bar which binds all your favourite ingredients without heaps of fat or sugar. I changed it a bit by using a mix of muesli flake, rice bubbles and oats that I tosted in the oven. I also added chopped dried apricots and a mix of toasted almonds, pecans and sunflower seeds. Obviously not as low in fat but delicious. These bars are more fragile than those with heaps of fat and sugar, but don't let that put you off, they are light and crisp and not the least bit sticky. Thanks MilanzMom and the C.I of A.
These turned out so well that I wouldn't be embarassed to make them for friends