Preheat the oven to 350F/175C and line a baking tray with parchment paper or a silicone baking mat.
Place all the ingredients for the low-fat Graham crackers into a bowl and stir until a wet dough comes together. Don't worry if the dough is very sticky - it should be.
Roll a layer of plastic wrap out onto the counter and drop the dough on top. Place another layer of plastic wrap on top and roll the cookie dough out between the plastic wrap until it's about 0.5cm/0.2 inches thick. Make sure the thickness is as even as possible.
Peel back the top layer of the plastic wrap and flip the cookie dough out onto the lined tray.
Remove the second layer of plastic wrap and bake the cookie dough in the preheated oven for 15-20 minutes, until golden brown.
When cooked, remove the giant cookie from the oven and leave to cool slightly on the baking tray.
When cool enough to touch, crumble the Graham cracker into a food processor and process until you've got fine crumbs.
Scoop 1 ½ cups of the crumbs into a bowl and stir in 3 tablespoons of canola oil until you've got a sand-like texture.