YOUR SOLIN GENERATED RECIPE
Crunchy Honey-Nut Granola Clusters
Crispy oat and almond clusters baked with honey and egg whites, served over a creamy, protein-packed Greek yogurt base with a hint of warm vanilla.
INGREDIENTS
0.5 cup rolled oats
0.5 oz raw almonds
1 large egg white
1 tbsp honey
0.25 tsp ground cinnamon
0.13 tsp sea salt
1.25 cups non-fat Greek yogurt
0.25 scoop vanilla protein powder
PREPARATION
Preheat your oven to 325°F and line a small baking sheet with parchment paper.
In a small mixing bowl, whisk the egg white until it becomes frothy, then stir in the honey, cinnamon, and sea salt.
Roughly chop the almonds and add them to the bowl along with the rolled oats, stirring until every oat is well-coated in the egg white mixture.
Spread the oat mixture onto the prepared baking sheet in a thin, even layer, pressing down firmly with a spatula to help the clusters stick together.
Bake for 15-18 minutes until the granola is golden brown and fragrant, then remove from the oven and let it cool completely to reach maximum crunch.
While the granola cools, whisk the Greek yogurt and vanilla protein powder together in a serving bowl until the texture is smooth and creamy.
Break the cooled granola sheet into large, crunchy clusters and scatter them over the yogurt bowl before serving.