Tag: glutenfreegranola

BANANA BREAD PROTEIN GRANOLA

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Another week and another granola recipe. I am going through the biggest parfait phase right now. My go to breakfast has been an obnoxious amount of fresh berries (either blueberries or blackberries), a heaping of coconut yogurt with chia seeds, a dash of fruit spread, and a sprinkling (okay, more of a dumping) of homemade granola. The combination of juicy berries, silky yogurt and crunchy granola is seriously what dreams are made of. Has anyone seen the meme, “I love sleep so much because it is like a time machine to breakfast”? That couldn’t be a more accurate representation of my current feelings.

Feeling inspired by some beautifully speckled bananas, I decided to give my Sarah’s Day inspired protein granola from a couple weeks ago, a potassium burst. This granola tastes like a slice of banana bread with peanut butter on top. It makes such a yummy topping to smoothie bowls, yogurt, or just on its own.

For those interested, this recipe is vegan, free of added sugars and gluten free! Who knew healthy eating could be so delicious. 🙂

Banana Bread Protein Granola

  • 1 1/2 cups oats
  • 1/2 cup dried coconut
  • 1/4 cup pumpkin seeds
  • 1 scoop (around 1/3 cup) plant based vanilla protein powder
  • 2 TBSP ground flax
  • 2 medium ripe bananas, mashed
  • 1/3 cup nut butter
  • dash of cinnamon
  1. Preheat oven to 320°F.
  2. Add dry ingredients to a large bowl and give it a good mix.
  3. To a medium bowl combine wet ingredients and stir until well combined.
  4. Add the wet mixture to the dry. Use your hands to mix the granola together until all the dry ingredients stick together.
  5. Transfer granola to a lined tray, breaking it up into smaller chunks. Make sure it is spread evenly on the tray.
  6. Bake the granola in oven for 35-40 minutes or until golden. Give it a good mix at 10 minute intervals.
  7. Allow to cool completely.
  8. For an added bonus, toss in vegan mini chocolate chips or dark chocolate, chopped into smaller chunks.

This simple granola turned out so delicious. I’m thrilled to be able to eat it on top of my coconut yogurt or smoothie bowls!

Not food related but I’m in the market for a new camera. Does anyone have any suggestions? Would love to step up my food photography game.

SARAH’S DAY INSPIRED PROTEIN GRANOLA

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Inspired by my favourite Sezzy, Sarah’s Day (aka Australian queen of all things health, fitness and holistic wellness), I decided to have a spin at protein granola. For the past year or so, I have been on the hunt for the perfect granola recipe. One with the perfect ratio of sweet to salty, crunch to chew, and deliciousness to deliciousness. While this one isn’t at the level of Glory Juice’s granola, it comes very close! On a side note, if you’re in Vancouver go to Glory Juice and try their Glory Granola. It is seriously to die for. Light, crunchy, flaky and perfectly sweet, I always find myself craving this treat (Unintentional rhyming). Link below: https://gloryjuiceco.com/collections/organic-food/products/glory-granola

My take on Sarah’s granola gluten-free, vegan, hormone balancing and energy boosting. If you haven’t heard of maca before, it is a superfood derived from a root vegetable. Usually in a powder form, this powerhouse has a tremendous amount of health benefits, including external stress response, balances hormones (both male and female), and it’s a natural stimulant. It has a nutty flavor and I particularly love it paired with vanilla and a pinch of sea salt. When combined, you get the perfect taste of salted caramel. Try it in a post-workout smoothie with frozen banana, almond milk, vanilla protein powder, cinnamon, and a dash of salt.

This week I am having the granola on top of plain coconut yogurt, flavored with homemade jam and freshly picked blueberries. I’m ready to time travel to breakfast!

Sarah’s Day Inspired Protein Granola

  • 1.5 cups rolled oats (look for gluten-free variety)
  • 1/2 cup pepitas (pumpkin seeds)*
  • 1/2 cup sunflower seeds*
  • 1/2 cup shredded coconut
  • 2 TBSP Vega Sport Vanilla protein powder
  • I TBSP maca powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup maple syrup or liquid sweetner of choice

*Feel free to substitute these seeds for 1 cup (in total) of your favourite nut and seed mix. I always have pepitas and sunflower seeds on hand so that’s what went into the granola today. However, I think it would be super tasty with chopped walnuts or almonds!

  1. Preheat oven to 160*C (320 degrees Fahrenheit). Line a baking tray with non-stick baking paper.
  2. Combine dry ingredients into a bowl and mix well.
  3. Pour in the maple syrup and stir until all ingredients are well coated.
  4. Spread onto the baking tray in an even layer and bake for 30 minutes or until golden. Give it a stir at the halfway mark.
  5. Cool for 10 minutes before giving the granola another stir. Cool completely and transfer into an air-tight container. Store at room temperature for up to 1 month but I guarantee it won’t last this long!