Ingredients

3 cups traditional rolled oats
50g pumpkin seeds
50g sunflower seeds
20g sliced raw almonds
30g Australian sultanas (dried cranberries or any fruit of choice)
80g Vanilla protein powder
1 tbsp organic coconut oil
20g honey
vanilla essence
1 tsp cinnamon
1 tsp nutmeg
3/4 cup water

Method

  1. Preheat oven to 350F (180C)
  2. Line two large baking trays with parchment paper
  3. Place oats, seeds & nuts into a large mixing bowl
  4. Heat a saucepan on medium heat and add coconut oil, water and protein powder
  5. Whisk until mixture is smooth, thick and creamy
  6. Stir in a few drops of vanilla essence
  7. Pour mixture over bowl of oats, stirring to combine and coat
  8. Spread evenly on prepared baking sheet
  9. Bake in preheated oven for 20-30 minutes, stirring once or twice, or until granola is dry and golden
  10. Remove from oven and cool
  11. Stir in dried fruit and any additional “mix-ins” of choice (see list below for suggestions)
  12. Store cooled granola in an airtight container for up to 2 weeks, or freeze for up to 2 months.

Suggestions

  1. Preheat oven to 350F (180C)
  2. Line two large baking trays with parchment paper
  3. Place oats, seeds & nuts into a large mixing bowl
  4. Heat a saucepan on medium heat and add coconut oil, water and protein powder
  5. Whisk until mixture is smooth, thick and creamy
  6. Stir in a few drops of vanilla essence
  7. Pour mixture over bowl of oats, stirring to combine and coat
  8. Spread evenly on prepared baking sheet
  9. Bake in preheated oven for 20-30 minutes, stirring once or twice, or until granola is dry and golden
  10. Remove from oven and cool
  11. Stir in dried fruit and any additional “mix-ins” of choice (see list below for suggestions)
  12. Store cooled granola in an airtight container for up to 2 weeks, or freeze for up to 2 months.
Calories253
Carbs29
Fat10
Protein14
Serving1/3 cup
QuantityMakes 8 serves

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