sf almond granola
  • 1 lg egg
  • 4 TBS Butter Melted
  • 1 tsp Vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 cup Splenda
  • 1 1/4 cup Rolled Oats, not instant or quick cooking
  • 3/4 cup slice Almonds
  • Vegetable oil cooking spray
  1. Preheat oven to 350 and line a baking sheet with parchment paper or use a silicon non stick liner. This is important because without a liner it will stick to the pan. Whisk together the egg, butter, vanilla, cinnamon and Splenda until smooth. Add oatmeal and Almonds, mix well to coat. Press mixture into a thin solid layer on the parchment paper. Bake for 12 to 14 min or until golden; cool and than break into pieces.
  2. Also important..store in an airtight container or it will get soggy. I had to bake this a bit longer and did not use it up fast enough so it got soggy. I popped it on a silicon pad and nuked it for a few seconds and that crisped it back up..could be put back in the oven also. This is seriously good and easy to eat just as is.
1/4 cup serving size Calories: 36 Fat: 3 Carbs: 2 Protein:1 Makes 4 cups