Ingredients
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4 lightly salted rice cakes
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1 cup nuts, such as walnuts
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2 tbsp sesame seeds
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1 tbsp ground cumin
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1/2 tsp ground cinnamon
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1 tsp curry powder
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1 1/4 cups rolled oats
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2 egg whites
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2 tbsp olive oil
Steps
1
Preheat the oven to 350 ° F. Crumble rice cakes into small pieces. Roughly chop the walnuts. In a large bowl, combine the crumbled rice cakes, walnuts, sesame seeds, cumin, cinnamon, curry powder and rolled oats.
2
In another bowl, whisk the egg whites until they are foamy. Slowly add the oil and whisk to combine.
3
Mix the egg whites into the oat-nut mixture, tossing well. Spread the granola on a foil- or parchment-lined baking sheet and bake for about 25 min. Remove from the oven and let cool. Store the granola in an airtight container for up to 1 month.
