Photo of Cranberry-almond granola "bombs" by WW

Cranberry-almond granola "bombs"

Points® value
Total Time
1 hr 10 min
15 min
55 min
We loosely modeled these breakfast bombs after hot chocolate bombs—those balls of chocolate that are filled with cocoa mix and marshmallows. The idea is that you make a batch of these to have on hand for the week, and pop one into a bowl of milk for cold cereal or crumble one over a bed of yogurt. They’re pre-portioned (½ cup per bomb) and hold up well for up to 5 days in an airtight container. The key to the crunchy granola texture is to first crisp up the oats and almonds before shaping into pucks. Be sure to use only egg whites; yolks tend to make the mixture soggy.


Cooking spray

4 spray(s)

Maple syrup

4 tbsp(s), divided

Canola oil

1 tbsp(s)

Table salt

¼ tsp(s)

Ground cardamom

¼ tsp(s), optional

Egg whites

4 serving(s), large, divided

Uncooked old fashioned oats

3 cup(s)

Sliced almonds

½ cup(s)

Reduced sugar dried cranberries

1 cup(s)


  1. Preheat the oven to 325°F. Line a large sheet pan with parchment paper. In a large bowl, whisk together 2 tbsp syrup, oil, salt, cardamom (if using), and 2 egg whites. Add the oats and almonds and stir until evenly coated. Spread the mixture onto the prepared pan in an even layer. Bake at 325°F until crisp, 25 to 30 minutes, stirring every 7 to 8 minutes. Remove from the pan and cool to room temperature, about 15 minutes.
  2. Reduce the oven temperature to 300°F. Coat a 12-cup muffin pan with cooking spray. In the large bowl, whisk together the remaining 2 tbsp syrup and 2 egg whites. Add the cooled oats mixture and cranberries; toss well until the mixture is evenly coated. Scoop the mixture by ½ cupfuls into the prepared muffin pan; press down firmly into the pan using the bottom of the measuring cup. Bake at 300°F until lightly browned and firm, 30 minutes. Cool completely in the pan. Store in an airtight container for up to 5 days.
  3. Serving size: 1 granola "bomb"