Zestful Protein Granola
Servings: 5 (~50 g)
Prep Time: 20 min
Total Time: 55-60 min
- Rolled or Steel-Cut Oats (100 g, 1 1/4 cup)
- Vanilla Protein Powder (30 g, 1/3 cup) – plant-based if lactose is concerning.
- Coconut Oil, melted (40 g, 3 tbsp)
- Walden Farms calorie-free pancake syrup (80 g, 3 tbsp)
- Almonds, chopped (37 g, 1/3 cup)
- Hemp Hearts (50 g, 3 tbsp)
- Egg Whites (30 g, 1 egg white)
- Sea Salt (1 tsp)
- Zest of one orange
⊕ Ground Cinnamon (1 tsp)
⊕ Nutmeg (1 tsp)
⊕ Ginger (1/4 tsp)
- Preheat oven to 350 F
- Mix the dry ingredients (oats, protein powder, almonds, and hemp hearts) together in a medium-sized bowl.
- Combine wet ingredients (coconut oil, syrup, and egg whites) in a separate bowl, then add them to the dry. You may want to stir in the wet ingredients gradually so it doesn’t over-clump.
- Taste it. It needs a bit of seasoning, doesn’t it? Go ahead and add in your favorite dry seasonings (I recommend cinnamon, nutmeg, and ginger for this version, but the salt is pretty non-negotiable).
- Add to a lined baking tray and spread evenly.
- Bake at 350 F, tossing once at the 15 min mark. After the first toss, you can let it bake until golden brown ~30 min.
- Add the zest of orange to top it off.
There’s a bit of an art to making the perfect homemade granola, and it’s super easy. It goes like this : 6 parts dry to 1 part wet. That’s it.
Of course, you want the bulk of your “dry” ingredients to come from oats, with add-ins like nuts, seeds, and (my favorite part) protein powder. If you want to play around with the ingredient ratios, be wary that protein powders don’t tend to absorb moisture very well. You may need to add more oats or subtract a bit of syrup.
I recommend adding this to top off greek (or plant-based) yogurt. Just try not to eat all of it in one sitting (guilty).