Microwave One-Bowl No-Nut Granola

No one will guess that you made this crispy granola in the microwave in just 6 minutes! The secret ingredient is an egg white, which helps[ the granola cluster and crisp as if you'd nursed it through a long oven bake. And it gets mixed and cooked in the same bowl, making cleanup a snap on a busy school morning.]

Total Time:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min

Yield:
2 cups (four 1/2-cup servings)
Level:
Easy

Ingredients
  • 1 large egg white
  • Large pinch kosher salt
  • 1 tablespoon olive oil
  • 3 tablespoons packed dark brown sugar
  • 1 cup old-fashioned rolled oats
  • 1/2 cup unsalted, unroasted pumpkin or sunflower seeds, or a mixture of both
  • 1/3 cup puffed millet
  • 1/4 cup untoasted coconut chips
  • 2 tablespoons tricolor or plain prewashed quinoa
Directions
  • Beat the egg white and salt with a fork until frothy in a microwave-safe large bowl. Beat in the oil and the brown sugar. Stir in the oats, seeds, millet, coconut chips and quinoa, and toss really well to make sure the dry ingredients are coated in the egg mixture.

  • Microwave on high for 3 minutes. (At this point there should be a nice mapley smell of oatmeal.) Gently lift big chunks of the mixture from the bottom of the bowl with a rubber spatula, and turn them over. Microwave the mixture for 3 minutes more, and gently lift chunks from the bottom again, being sure not to break up clusters.

  • Carefully transfer the mixture to a baking sheet, and let cool for at least 10 minutes. Break it into small pieces or leave some large. The granola will keep, tightly sealed, for 2 days.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.


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