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Vanilla Cashew Protein Granola

Updated: Jul 14, 2020


I never ate granola.

Traditionally loaded with sugar and fat, it never fit my macros...yes, I was salty about it.


One morning, Mr. Lex made me a breakfast bowl with some pretty amazing granola. I wanted to replicate said magical goodness but the granola was a must. S


Loaded with healthy fats, antioxidants, and a boost of protein, this recipe has a slight hint of sweetness as to not overpower that yogurt parfait or your favorite oatmeal bowl!

WHY I USED EGG WHITE PROTEIN ON THIS RECIPE:

Due to some needed dietary modifications, I am no longer consuming artificial sweeteners which tend to be present in most protein powders. I have found egg white protein to have no impact on flavor (as opposed to plant-based protein powders), cooks great, and mixes easily with the nut butter without clumping. I am also trying to find out if I have an intolerance to whey & dairy which knocks out most other protein powders.

Feel free to use whatever you have in hand as it will most likely do the job.

Play around with other nut butter, mix-ins, and adjust the sweetness to your taste buds.


 

Ingredients:

1 ½ cups rolled oats (not quick cooking oats!)

¼ cup raw pumpkin seeds

¼ cup raw hemp seeds

¼ cup raw flax seeds

¼ cup raw slivered almonds

2 Tbsp melted coconut oil

2 Tbsp real maple syrup

½ cup unsalted cashew butter

¼ cup egg white protein powder

1 Tbsp real maple syrup

1 tsp vanilla extract

Directions:

  1. Pre-heat oven to 350°F.

  2. In a bowl, combine oats, seeds, almonds, coconut oil, and 2 tablespoons of maple syrup. Bake for 5-10 mins. or until slightly golden.

  3. In a separate microwave-safe bowl, add cashew butter and microwave for 15 sec. or until slightly melted. Mix in protein powder, vanilla extract and 1 tablespoon maple syrup.

  4. Add dry mix to nut butter mix and combine thoroughly.

  5. Let sit at room temperature for at least 20 mins.

Store in the fridge or freezer for a longer shelf-life.


Macros per Serving (8): 57 g of carbs | 4 g of fats | 10 g of protein

NOTE: macros are based on the ingredients I used which may vary from actual ingredients used in the making of this recipe.

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