My high protein, low sugar granola recipe
I didn't want to be the kind of person who makes her own granola. I put it off for as long as I could. But I just couldn't find the granola I wanted, something more on the savory side, no loaded with sugar, and higher in protein. Bola's Barely Sweet comes pretty close, so I get that sometimes. But mostly I make my own.
Yes, this is the granola from my home page. And yes, I need granola. I like breakfast to have a crunchy, nutty texture to it on weekdays. It just gives me the strength to do what needs to be done. It makes me feel nurtured and fortified. I have granola over yogurt mixed with spirulina and protein powder. Or I'll have it over a bowl of smoothie. My favorite nuts for granola are hazelnuts, but use whatever you love.
Adriana's high protein, low sugar granola
- 2 1/2 cup rolled oats
- 2 1/2 cup coconut flakes
- 1 cup of nuts, any kind, crushed or chopped
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1 tablespoon turmeric powder
- 1-2 teaspoons salt
- Sometimes I'll add in a scoop or two of protein powder or 1/2 cup of hemp hearts
- 1/3 cup coconut oil
- 2 tablespoons nut butter (any kind)
- 1/4 cup maple syrup
- 1-2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- In a large bowl mix together dry ingredients.
- In a small saucepan melt coconut oil with nut butter. Remove from heat and stir in maple syrup and vanilla.
- Pour melted ingredients over dry ingredients and stir to incorporate. Spread over a baking sheet and bake for 15 minutes. Remove from oven, stir, and bake for another 15 minutes or until you get a toasty color. The granola will still be a little soft, but that's okay. It gets crunchy as it cools.
Store in an airtight container like a glass jar.