From member ........ This recipe is very simple and incredibly yummy! I eat it for breakfast in the morning and sometimes for lunch if I am on the run. It satisfies that need for something crunchy! You can make it in larger batches, just make sure to keep with the required 2 egg whites per ¼ cup oatmeal. This should give you your protein and carb at the same time! I have added ½ teaspoon minced raisins** for that extra granola flavor. Enjoy!
BMOS Note: When determining portions, please bear in mind that regardless of how oatmeal is prepared, the measurement is taken as if the oats will be cooked conventionally. This means that for purposes of determining your portion size, the ½ cup of uncooked oats in this recipe is counted as 1 cup cooked.
- ½ cup rolled oats, uncooked
- 6 teaspoons powdered egg whites
- 1 egg white (from normal egg)
- ½ teaspoon cinnamon, or more
- dash of nutmeg
- 1-2 tablespoons Splenda
- dash of vanilla
Mix oatmeal, powdered egg whites, cinnamon, nutmeg and Splenda together so that it is all equally blended. Then add the raw egg white and dash of vanilla. Mix until thoroughly combined. Drop by little clumps onto a baking stone or cookie sheet. Make sure the mixture is really spread out, like granola would be. Bake for 15 minutes at 350°. Then, use a spatula to mix up the granola. Put this back into the oven and turn oven off and leave for an additional 20 minutes. Allow to cool. Divide mixture into 2 portions.
** ingredient is not recommended for use during the reduction phase of program. See "General Food and Cooking" FAQ for more detail.
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
PM Snack
This Recipe Contains: Protein A, Carb B
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