High Protein Vanilla Granola Clusters

RSF, PB
Serves: 4

Cereal isn’t typically high protein, but protein is such an important macronutrient to start the day with so I have created a granola that will keep you feeling fuller for longer whilst fuelling your muscles at the same time. 

Ingredients:

2 cups gluten-free rolled oats
1/2 cup KEEP IT CLEANER Pumpkin Seed Vanilla Protein Powder
1/4 cup hemp seeds
1/4 cup pumpkin seeds
1 tsp cinnamon
1/4 cup extra virgin olive oil
1/4 cup smooth peanut butter
1/2 cup maple syrup
Yoghurt and fresh berries, to serve

Method:

Get started by preheat your oven to 160°C (320°F) and line a large baking tray with baking paper. 

In a large mixing bowl, stir together the oats, protein powder, hemp seeds, pumpkin seeds and cinnamon. Set aside. In another bowl, add the olive oil, maple syrup, and peanut butter, and gently stir or whisk together until well combined. 

Pour the wet ingredients into the dry ingredients and mix with a spoon to coat very well. If you’re having trouble making sure there is no powder remaining, simply add a touch more oil or maple so it's fully covered.

Use a spoon to spread your mixture out across your baking tray into a single layer for ultimate crispiness. Use two trays if you need to. Transfer to the oven and bake for 16-18 minutes or until golden brown, giving it a toss about halfway. 

Once the granola is fragrant and golden brown, remove it from the oven and allow it to cool completely so it dries into clusters.

Serve with your favourite breakfast toppings such as fresh fruit or berries, yoghurt or milk or simply grab a handful as a snack on the go. 

To keep it fresh, store it in a glass mason jar in the pantry for up to 1 month.