Coconut Crunch Collagen Granola

Here’s a new recipe for Coconut Crunch Granola using our Coconut Collagen! Have you ever made your granola? It’s pretty simple and smells fantastic while it bakes. A macro hack is to use beaten egg whites instead of oil. Egg whites help bind granola into those clusters we all love. This recipe incorporates popped rice cereal to add more volume—there are only 155 cals in 1/3 cup! Add crunch to your cottage cheese, Greek yogurt, or smoothie bowl!

8 SERVINGS

MACROS PER 1/3 CUP: 155 Cal, 5g F, 22g C, 6g P

Ingredients:

• 2 cups popped rice cereal

• 1 cup rolled oats

• 1/3 cup almond slivers

• 1/4 cup shredded coconut

• 3 scoops I Heart Macros Coconut Collagen + MCT

• 2 egg whites

• 3 tbsp honey

• ½ tsp vanilla extract (optional)

• ¼ tsp salt

• Wax paper

Directions:

1. Preheat oven to 225 degrees.

2. Combine dry ingredients in a large bowl: Popped rice, oats, almonds, coconut, collagen, and salt.

3. Separate egg whites into a bowl and beat them until soft peaks form. You want them frothy.

4. Measure honey in a small bowl and microwave it for 5-10 seconds to thin it out.

5. Drizzle honey and vanilla extract into the egg whites and stir gently.

6. Pour egg white mixture over the dry ingredients and stir until coated.

7. Spread granola evenly onto a cookie sheet lined with wax paper. Bake for 60 minutes, giving it a stir/flip every 20 minutes.

8. Once the granola has cooled, store it in an airtight container at room temperature.

FOR A PINA COLADA PARFAIT: Layer granola, crushed pineapple, and either Greek yogurt or cottage cheese!