For a while now I’ve been buying Protein Granola from my favourite supermarket but to my horror, I discovered they add honey to the recipe; which is completely unnecessary and of course makes it taboo for any budding Vegan.
I decided to get to work on my own recipe so I could carry on enjoying a tasty and high protein breakfast before work every morning.
Where do you start with any good granola? What makes the PERFECT Granola? It’s got to have crunch. And big clumps. And some dried fruits and seeds for a bit of chew. Most importantly, it’s got to be packed full of PROTEIN!
Of course, it wouldn’t be one of my favourite recipes if it wasn’t ridiculously simple to make. You’ll only need about 5 Minutes of Preparation time for this recipe and between 30 and 60 Minutes to bake it in your oven, depending on your preference. So lets get stuck in! You will need:
- Rolled Oats – 3 Cups
- Nuts – Walnuts/Pecans chopped – 1 Cup
- Seeds – Pumpkin – 1/2 Cup
- Ground Cinnamon
- Protein Powder (plain or vanilla flavoured) 1/2 Cup
- Ground Flax/Chia Seeds 1 Tbsp
- Granola Sauce – Water ¾ cup, Vanilla 1 Tbsp, Oil ¼ cup (olive/rapeseed) and Sweetener/Syrup 1 TBSP
- 2 Tbsp Coconut Sugar
- Dried Fruit – Cranberries 1/3 cup
Place the Oats, Nuts, Seeds, Protein Powder, Sugar and Cinnamon into a large mixing bowl and mix it all together. Leave the Dried Fruits to the side for the time being.
Next you will want to combine the Flax/Chia Seeds with the water and leave them to sit for about 5 Minutes. This mixture will become slightly slimy – that’s normal. You can now add all the ingredients for the Granola Sauce and Mix them together.
This Wet Mixture should now be folded into the dry ingredients, making sure to coat everything thoroughly. If the mixture is still too dry, add a little more water until all the dry ingredients are moist. You really don’t want to get carried away with the water at this stage so be careful not to add too much. Fire up your oven to 160C/300F.
Transfer the mixture into a baking tin and pack it down gently – this will help the clumps form so you don’t end up with a loose Granola Mix. Pop it into the oven and cook for 30 Minutes. Remove once cooked and break it up into small pieces – if it still feels too wet, return to the oven for longer, checking on it every 10 minutes until it is crispy and has achieved your ideal moisture level.
Set it aside and allow to cool to room temperature then test the taste – if required, drizzle some more syrup over the granola until it is sweet enough for you. Sprinkle over the dried fruits and now you can eat the whole lot in one sitting or be sensible and have one celebratory bowl of Granola and transfer the remainder to an airtight container where it will keep for up to 10 days.
There’s many different ways to prepare this recipe and the ingredient list isn’t set in stone – you can add or replace different nuts, fruits and even chocolate chips. The sky really is the limit and this dish is great for it’s versatility.
Why didn’t my Granola didn’t form clumps when I baked it?This may well be due to not allowing the Chia/Flax Seeds to soak for a wee while. The seeds are essentially an egg binder for the cereal but they need time to soak and create that slimy, egg like mixture.
My Granola was bland and didn’t taste sweetIf you find your Granola wasn’t sweet enough, you can simply drizzle syrup on it, once cooled, and this will sweeten it up quite nicely.
Is this Granola Healthy enough to eat everyday?Yes, definitely. A half cup serving can provide as much as 10g of protein, not including the milk you use. You’re also getting Plant-Based Fibre, Omega 3 fats from the nuts and seeds and complex carbohydrates from the Oats. If you’re on a sugar kick, cut back on the syrup or use a sugar free syrup in it’s place.
That’s it for this recipe folks. Please let me know what you think in the comments and don’t forget to subscribe so you can stay up to date with my latest recipes, articles and posts.