Cranberry Peanut Butter Granola Clusters

Since we have been featuring a lot decadent desserts lately, our goal over the next few weeks is to post more healthy recipes. After all, we only have 3 more months until official bathing suit season!

The challenge of featuring healthy food alternatives is that we still want them to be flavourful. I always look to the experts in healthy, delicious recipes – Janet and Greta Podleski of “Looneyspoons” and “Eat, Shrink and Be Merry” fame. I love their cookbooks. If you recall, we featured their Peanut BETTER Gingersnap Cookies on our blog not too long ago! This recipe was adapted from their Looneyspoons Collection cookbook recipe. These pumpkin-flavoured granola clusters are simple, packed with deliciousness and perfect as a healthy treat.

You will need:

1/3 cup natural peanut butter
1/3 cup pure maple syrup
2 egg whites (or 4 tbsps of egg whites from a carton)
1 tsp pumpkin pie spice
2.5 cups low-fat granola (I used Nature’s Path Pumpkin Flax Plus Granola, but you can use any brand that doesn’t contain fruit or raisins as the treats may come out too sweet)
3/4 cup chopped dried cranberries

Begin by preheating oven to 250 degrees fahrenheit. Spray a 12-cup muffin tin with cooking spray and set aside.

In a medium bowl, beat together peanut butter and maple syrup on medium speed.

Add egg whites.

Add your pumpkin pie spice.

Beat until smooth.

Stir in granola and cranberries.

Mix well.

If it wasn’t for the uncooked egg whites, I probably would have devoured this right then and there.

Divide mixture evenly among muffin cups.

Bake for 45 minutes.

Remove from oven and cool completely on a wire rack before removing clusters from pan.

Store in an airtight container.

Enjoy!