This is a super easy granola that you can enjoy in so many different ways! Try with Cashew or Almond milk as cereal (as pictured), a stand alone snack, or as a topping for your favorite vegan ice cream. Try customizing this recipe by replacing the chocolate chips or almonds with raisins, dried crandberries or different nuts. The possibilities are truly endless, have fun with it!
- 3 scoops, Your Favorite Vanilla Protein Powder
- 3 cup, Old Fashioned Rolled Oats – Dry
- 1/4 cup, Mini Chocolate Chips (Dark Chocolate for Vegan or your favorite)
- 1/2 cup unpacked, Sugars, brown
- 1/2 cup, Maple Syrup
- 3 Tbsp, Flax Seeds
- 4 Tablespoon Organic Agave Nectar Natural Sweetener
- 1/2 cup Coconut Oil or Vegan Butter
- A few dashes Salt
- 2 tsp, Vanilla extract
- Optional – Sliced WalnutsAlmonds
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, mix Protein Powder, Oats, Chocolate Chips, Flax Seeds, Almonds, Salt and Brown Sugar. In a small bowl wisk together Coconut Oil/Vegan Butter, Maple Syrup, Agave Nectar, and Vanilla Extract until well combined.
Slowly add the Coconut Oil/Vegan Butter mixture to the dry ingredients. Mix until completely saturated and it begins to look like wet sand.
Evenly distribute granola mixture onto parchment lined baking sheet and bake in the oven for 35 mins, carefully stiring every 10-15 mins.
Remove from oven and let cool on baking sheet for 15-20 mins. Granola will get crispier as it cools.
Stores in air-tight container for up to 3 weeks (3 months if frozen). Makes about 12 servings (about 230 calories per serving).