Granola bites

The versatility of this recipe is perfect as you can enjoy it as granola over top yogurt or a little crisp snack on its own with cheese or fruit.
Granola bites
9 servings / 40 min 

Prep 10 min / Cook 30 min 

  • 2 cups (500 mL) rolled barley flakes or large flake oats
  • 1/2 cup (125 mL) quinoa
  • 1/4 cup (50 mL) chopped almonds
  • 3 tbsp (45 mL) each flax and sunflower seeds
  • 3 tbsp (45 mL) pure maple syrup
  • 1 tbsp (15 mL) canola oil
  • 1 tsp (5 mL) vanilla
  • 1/2 tsp (2 mL) each ground cardamom and nutmeg
  • 1/3 cup (75 mL) dried cranberries or raisins (optional)
  • 2 egg whites
  1. In a bowl, stir together flakes, quinoa, almonds, flax and sunflower seeds.
  2. In a small bowl, whisk together maple syrup, oil, vanilla, cardamom and nutmeg. Pour over flake mixture and stir to coat well. Spread onto parchment paper lined baking sheet. Bake in 325° F (160° C) oven for about 20 minutes, stirring once until golden. Let cool completely on sheet. Stir in cranberries.
  3. In a large bowl, beat egg whites until soft peaks. Stir in granola mixture to coat. Spread onto parchment paper lined baking sheet into a 10 x 12 inch (25 x 30 cm) rectangle. 
  4. Reduce oven temperature to 300° F (150° C) and bake for about 10 minutes or until set. Let cool completely. Break into pieces or crumble to serve.

Tip: Can be stored in jars or sealed containers for up to 1 week.

Nutritional info per serving (1/3 cup)
  • Calories: 205
  • Protein: 5 g
  • Total fat: 6 g
    • Saturated fat: 1 g
    • Cholesterol: 16 mg
  • Carbohydrates: 32 g
    • Fibre: 4 g
    • Sugars: 5 g
    • Added sugars: 4 g 
  • Sodium: 16 mg
  • Potassium: 205 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2016.

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