Here's Alexa Aguiar's take on one of my favorite cereals.
I've been craving something healthy and crunchy and thought I could replicate Kashi's "GOLEAN Crunch!" granola cereal. I also wanted it to have enough protein to sustain me throughout the day. So here's the recipe—high in protein, low in fat, and no sugar added (if using Stevia). It's going to be a new favorite of mine!
I used TVP (textured vegetable protein), which I realize isn't a household ingredient but it provides a nice crunch and good protein content, and is inexpensive. Bob's Red Mill is the brand I used, purchased at Ocean State Job Lot for less than $3.
Cinnamon Crunch "Kashi" Granola Cereal
1 cup TVP
4 cups puffed barley (may substitute gluten-free oats, puffed rice or puffed corn if desired)
2 T flax seeds
2 T chia seeds
1/4 cup sweetener (I used Stevia packets but maple syrup, honey, agave, and sugar would all work well)
1/2 tap salt
1 tap cinnamon
Any extras are up to you! Try nuts, dark chocolate, coconut, and seeds of your choice.
4 egg whites*
- Combine all dry ingredients into a large bowl and mix until incorporated.
- Whisk egg whites in a seperate bowl and add into the dry ingredients. Mix everything together.
- Place on a foiled and oil-rubbed baking sheet and pat down firmly. Bake at 350 F for 10-15 minutes, break apart and flip over granola to brown the other side for another 10-15 minutes.
*The egg white is the secret to chunks and clusters! Once baked, it is completely undetectable and acts as the binding agent rather than flour.
Makes 10 servings.