Ingredients
Dry Ingredients
- 160 g Old-fashioned oats 2 cups
- 2 cups Rice Krispies
- 50 g PE Science Cookies & Cream Protein Powder Whey/Casein blend recommended
- 3 Oreo Cookies crushed into chunks
- 1/4 tsp Salt
Wet Ingredients
- 120 g Liquid egg whites 1/2 cup
Method
- Preheat your oven to 325°F (165°C) and line a large baking sheet edge-to-edge with parchment paper.
- In a large bowl, combine the oats, rice krispies, protein powder, salt, and crushed Oreos. Stir until the dry ingredients are evenly distributed.
- In a separate bowl, whisk the liquid egg whites vigorously for 30 to 45 seconds until thoroughly frothed and bubbly.
- Pour the frothed egg whites over the dry mixture. Use a silicone spatula to fold the ingredients repeatedly until everything is evenly coated and slightly damp.
- Transfer the mixture to the prepared baking sheet and use the back of your spatula to press the granola down firmly into one tight, even layer to ensure large clusters form.
- Bake for 20 minutes, then remove the pan from the oven. Gently break the solid sheet into large chunks and flip them over to expose the undersides.
- Return to the oven for an additional 10 to 15 minutes until golden brown and dry to the touch.
- Remove from the oven and allow the granola to cool completely on the pan at room temperature for at least 30 minutes before storing or serving.
Nutrition
Notes
Tip: Ensure you use a Whey/Casein blend like PE Science; using a 100% whey isolate will result in a chewy, rubbery texture rather than a crisp crunch.