Ingredients
Scale
- 3 cups (270g) rolled oats 🌾
- 1 cup (30g) vanilla whey or plant protein powder 💪🥤
- 1/2 cup (60g) chopped almonds 🌰
- 1/3 cup (45g) pumpkin seeds 🎃
- 2 tbsp chia seeds 🌱
- 1/4 cup (25g) unsweetened shredded coconut 🥥
- 2 tbsp coconut oil, melted 🥥🧈
- 3 tbsp sugar-free maple syrup (or 2 tbsp honey) 🍁/🍯
- 1 tsp vanilla extract 🍦
- 1 tsp ground cinnamon and a pinch of salt 🌿🧂
- 50g unsweetened dried cranberries (optional) 🍒
Instructions
- Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
- In a large bowl, mix the rolled oats, protein powder, chopped almonds, pumpkin seeds, chia seeds, and shredded coconut until evenly combined.
- In a small bowl, whisk together the melted coconut oil, sugar-free maple syrup (or honey), vanilla extract, cinnamon and a pinch of salt.
- Pour the wet mixture over the dry ingredients and stir well until everything is coated and clumps begin to form.
- Spread the granola mixture in an even layer on the prepared baking sheet.
- Bake for 18–22 minutes, stirring halfway through to ensure even toasting. Watch closely in the last 5 minutes to prevent burning.
- Remove from the oven and let the granola cool completely on the sheet — it will crisp up as it cools.
- Once cooled, stir in the unsweetened dried cranberries if using. Break into clusters and store in an airtight container for up to 2 weeks.
- Serve 1/2 cup (about 40g) with Greek yogurt or milk for a high-protein breakfast or snack.