Recipe courtesy of Santos Loo
Very Berry Granola Bites
- Level: Easy
- Yield: 20 snack bites
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 129
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 17
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 47
- Total: 1 hr 10 min
- Active: 30 min
Ingredients
3 tablespoons unrefined coconut oil, melted
2 cups old-fashioned rolled oats
1/2 cup strawberry preserves
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup roasted unsalted cashews
1/2 cup roasted unsalted almonds
1/4 cup dried blueberries
1/4 cup dried cranberries
1/4 cup dried cherries
1 large egg white
Directions
Special equipment:
24-cup mini muffin tin- Preheat the oven to 325 degrees F. Brush 20 mini muffin cups with 1 tablespoon melted coconut oil.
- Combine the oats, 1/4 cup strawberry preserves, cinnamon, salt and remaining 2 tablespoons coconut oil in a large bowl. Spread the granola evenly on a rimmed baking sheet and bake until lightly toasted and almost dry, about 15 minutes.
- While the granola bakes, chop the cashews, almonds, blueberries, cranberries and cherries until they are roughly the size of oats. Place in a large bowl. Remove the baked oats from the oven and add to the bowl with the chopped fruit and nuts.
- In a separate small bowl whisk the egg white until frothy. Drizzle the egg white over the granola mixture and toss to combine, making sure everything is evenly coated with the egg white. Set aside.
- Divide the granola mixture evenly between 20 mini muffin cups. Firmly press the mixture with the back of a spoon so it comes even with the top of the tin. Place in the oven and bake for 20 minutes.
- Remove the bites from the oven. Place the remaining 1/4 cup strawberry preserves in a microwave-safe cup and microwave until warm, about 30 seconds. Brush the tops of the bites with preserves and bake for an additional 5 minutes.
- Remove from the oven and let the bites cool in the pan for 10 to 15 minutes. Remove from the pan and serve immediately, or cool completely and store in an airtight container at room temperature for 4 to 5 days.