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!
- Preheat oven to 160*C (320 degrees Fahrenheit). Line a baking tray with non-stick baking paper.
- Combine dry ingredients into a bowl and mix well.
- Pour in the maple syrup and stir until all ingredients are well coated.
- 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.
- 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!
Plant Schef 