1 1/2 cups rolled oats
1/2 cup amaranth
1/2 cup macadamia nuts, toasted and chopped
1/2 cup dried cherries, chopped
1/2 cup dried apricots, chopped
1/4 cup honey
2 large eggs (whites only)
1 TB ground flax seed
- Preheat oven to 350. Toast nuts in a small dry skillet on the stove top.
- Combine oats, amaranth, macadamia nuts, dried fruit, honey and flax in a medium bowl. Whisk egg whites with 1/4 tsp salt until foamy. Pour over mix and stir to combine.
- Use silpats or parchment on your baking sheets. Scoop mixture and pat into 3 inch rounds on baking sheet. I used a large Pampered Chef cookie scoop. Bake, rotating try, until clusters are golden brown, 14-15 minutes. Let cool completely. Store in an airtight container for up to 1 week.
per cluster: 110 calories, 3.7g fat, 9.1mg sodium, 154mg potassium, 21.7g carbs, 3g fiber, 8.1g sugars, 2.7g protein.