High Protein Granola
Made with nuts, seeds, and sweetened with maple syrup, this easy to make High Protein Granola gets a boost of protein from vanilla protein powder. It’s the perfect breakfast with yogurt or milk and fruit to kick off your morning with an energetic start!
Ingredients
- 4 cups Wholegrain Old Fashioned Rolled Oats (use gluten-free oats if needed)
- 1 cup raw Unsalted Pecan Halves
- ¼ cup raw Unsalted Pumpkin Seeds (pepitas)
- ¼ cup raw Unsalted Sunflower Seeds
- 50 grams / ½ cup Plant Based Vanilla Protein Powder (note 1)
- 1 TSP Almond Extract (optional – or use vanilla extract)
- ½ TSP Fine Sea Salt (use less if using table salt)
- ⅓ cup Pure Maple Syrup
- ½ cup Extra Light Tasting Olive Oil (or melted coconut oil)
- ¼ cup Sweetened Dried Cranberries
- ¼ cup Dried Figs – chopped (note 2)
Directions
- 1
Preheat oven to 165°C/325°F/Gas Mark 3. Line a large rimmed baking tray (half sheet pan) with nonstick cooking paper (parchment paper).
- 2
In a large mixing bowl, combine the oats, pecans, pumpkin seeds, sunflower seeds, vanilla protein powder, almond extract, fine sea salt, maple syrup, and extra light tasting olive oil. Mix well until everything is evenly combined until everything is lightly coated with the oil and maple syrup.
- 3
Pour the granola mixture onto the prepared tray. Use a flat backed spatula or silicone spatula to spread into an even layer and press down on the mixture to flatten it.
- 4
Bake for 22-26 minutes, rotating the tray at the 12 minute mark so that that the back of the tray is facing the front. The granola should be slightly crisp and golden brown.
- 5
Transfer the tray to a cooling rack and allow to cool completely (about 40-45 minutes). The granola will continue to crisp up as it cools.
- 6
Once completely cool, break into clusters stir through the sweetened dried cranberries and dried figs.
- 7
Enjoy immediately with milk or over Greek yogurt, or on its own as a snack. Or transfer to a sealed airtight container and store in a cool dry area for 3 weeks.