Protein Granola
We have protein bars, why not protein granola? This one uses a simple pumpkin seed protein powder that is just one ingredient, with a clean flavor and easy to digest. Along with the added seed/nut butter and oats it delivers a good pop of protein!
makes about 5 1/2 cups
Servings 5 -6
Ingredients
- 3 cups rolled oats use certified gluten-free for that option
- 1 cup pumpkin protein powder see note re extra protein + Canadian link
- 3 tbsp dried sea moss powder optional, see note)
- 2-3 tbsp pumpkin seeds
- 1 1/2 tsp cinnamon
- 1/2 tsp ground cardamom can substitute nutmeg
- 1/4 tsp sea salt
- 1/4 cup hemp seed butter can sub almond butter or other butter of choice
- 1/3 cup brown rice syrup
- 1/4 - 1/3 cup pure maple syrup
- 1 tbsp pure vanilla extract
- 1/4 cup raisins or other dried fruit optional
Instructions
- Preheat oven to 300 degrees and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, pumpkin powder, sea moss powder, pumpkin seeds, cinnamon, cardamom, sea salt and stir through until well combined.
- In another bowl, combine the seed/nut butter with the brown rice syrup, maple syrup (starting with 1/4 cup), and vanilla. Stir well.
- Add wet mixture to dry and mix to combine well. If you need extra liquid, add another touch of maple syrup.
- Transfer mixture to your lined baking sheet and spread out to evenly distribute.
- Bake for 22-25 minutes, stirring a couple of times throughout baking to ensure the mixture browns evenly.
- Turn off oven, stir in dry fruit if using, and let granola sit in warm oven for another 5 minutes.
- Once fully cool, store in an airtight container; makes about 5 1/2 cups.
Video
Notes
Pumpkin Powder Note: This brand of pumpkin seed powder tastes great (link here in Canada). It works so well in this granola because it’s almost like pumpkin seeds that have been ground really fine. Other protein powders are finer, and some have odd underlying flavors. Try to use pumpkin seed protein powder in this recipe. If substituting another powder, avoid those with sweeteners (even stevia) and you’ll want to use less, maybe 3/4 cup (as other powders are very fine textured).
Nut butter Note: I like using hemp seed butter in this granola, but almond butter substitutes nicely. You can also try cashew or other nut/seed butter. Note that some nut butters are looser than others, so the denser nut butters will take longer to mix with the other wet ingredients.
Protein Note: Want MORE protein? Add another 1/4 - 1/2 cup protein powder, reduce oats by 1/4 cup, and add another tablespoon of seed butter/maple syrup if needed.
Protein Calculation: This recipe yields between 131-143g of protein.
On low end: For 6 servings - 21.8g of protein per serving. For 5 servings - 26.2g
On high end: For 6 servings - 23.8g of protein. For 5 servings - 28.6g
On low end: For 6 servings - 21.8g of protein per serving. For 5 servings - 26.2g
On high end: For 6 servings - 23.8g of protein. For 5 servings - 28.6g