Cashew Coconut Protein Granola (GF, DF, Ve)

#glutenfree #dairyfree #vegan #refinedsugarfree #healthybreakfast #highprotein

Okay. I'm going to come right out and say it. This is hands down my favourite granola I've ever made. And as a self-proclaimed granola connoisseur, that's a pretty bold statement.

The beauty of this granola lies in its simplicity, as it is the perfect balance of sweet, crunchy, and ever so slightly salty. The last component was actually a happy accident, as when I was adding my intended 'dash' of salt the lid fell off and it all fell in. I've estimated how much I think was left in the bowl after I frantically scooped out majority of the salt mountain, worried that my granola was ruined.

I also love the flavour this protein powder brings to my granola, as well as the added benefit of balancing the macros slightly and making it more of a complete meal. The quality of your protein directly influences the quality of your granola so I would suggest finding a protein that checks all of your personal preferences. I recommend using Naked Harvest's Thrive Plant Protien Vanilla Pancake Batter because it's by far the best tasting protein I've come across , plus it's completely natural, vegan, dairy free, gluten free, and refined sugar free.

Cashew Coconut Protein Granola

gluten free, dairy free, vegan, refined sugar free

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

INGREDIENTS

• 180g gluten free rolled oats (can sub for rice flakes if unable to find gf oats)

• 80g sunflower seeds

• 90g cashew nuts, roughly chopped

• 45g shredded coconut

• 2 tsp pink Himalayan salt (or to taste)

• 60g Naked Harvest's Thrive Plant Protien Vanilla Pancake Batter

• 190mL Organic Brown Rice Syrup (I use NutraOrganics)

INSTRUCTIONS

1. Add all dry ingredients to a large mixing bowl and combine well.

2. Mix the brown rice syrup through the dry ingredients, massaging with your hands to ensure coverage.

3. Preheat oven to 160 degrees celsius. Spread the mixture evenly onto a large baking tray and pop in the oven for 30-35 minutes.

4. After 15 minutes, remove from oven and mix with fork to redistribute and ensure even cooking. Place back in the oven and continue baking for the remaining 15 minutes.

5. Allow to cool before breaking into chunks.