All Natural High Protein Granola

Apr 11th

I’m part of a Bible study at my church, and each week a different group brings breakfast. There are lots of mini muffins and bagels, and usually some yogurt, fruit and granola. The granola is almost always from a bag or box. It’s mostly oats baked with sugar so they stick together in clumps. I’m not judging – just suggesting an alternative. This granola is full of recognizable ingredients, and the reason I can tout it as high protein is that I did research and only used the nuts and seeds with the highest protein content.

I had a version of this on my site but I had included a product called TVP. It was made from soy but considering it looked nothing like a soy bean, I figured it’d been pretty good and processed. Out with the TVP – and I subbed peanuts as they’re actually the nut with the highest amount of protein (not to mention they have more antioxidants than green tea, broccoli AND carrots).  I found all of these ingredients at Giant, so they’re all easy to find.

I find granola to be a snack that’s always relevant. It’s high protein, high fiber, high carb. Great for before or after a workout, and as appropriate for breakfast as it is as an after dinner snack with ice cream. Now, like any nut and oat based snack, it’s higher in calories. This is where portion control comes in! A handful might just be all you need for an energy boost. It’s shelf stable so put some in little bags and place them in your gym bag, car, diaper bag, what have you. This is important for me because I’m a grouch when I’m hungry.

Lastly – if you see hazelnuts in my pictures it’s because I had a handful left from something else and threw them into the mix. PS that’s what’s great about granola – personalize yours but keep the total amounts of “dries” and the total amounts of “liquids” the same.

All Natural High Protein Granola

Makes about 5 cups

2 c. old fashioned oats

1/2 c. almonds (unsalted), roughly chopped

1/4 c. shelled pumpkin seeds (raw, unsalted)

1/4 c. soy nuts or whole flax seeds (unsalted)

1/2 c. roasted peanuts (unsalted)

1/2 c. brown sugar (packed)

1 tsp. cinnamon

2 tsp. pumpkin pie spice

4 tbsp. butter

2 tbsp. honey

1 egg white

Big pinch salt (kosher, sea or table)

1 c. dried cranberries or other dried fruit

1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper (or spray well with nonstick spray).

2. In a large bowl, mix together the oats, almonds, seeds, soy nuts, peanuts, brown sugar and spices until combined.

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3. In a glass bowl, microwave butter and honey for about 40 seconds. Stir until butter is melted. Let cool to just warm and whisk in egg white.

4. Pour liquids over oat mixture and stir to evenly coat.

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5. Spread mixture evenly onto prepared baking sheet and place on center rack of oven.

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6. Bake for 20 minutes. Stir, and place back in the oven – set timer for 10 minutes.

7. Remove from oven and sprinkle with salt. Let cool COMPLETELY at room temperature.

8. Before storing, stir in dried fruit.

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9. Store up to two weeks in an airtight container at room temperature.

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