Coconut Maple Protein Granola (GF, DF, Ve)

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

Granola is an absolute staple in my pantry - mostly because of its versatility. Easy breakfast? Granola. Feeling snacky? Granola. Late night dessert? Granola. I could go on but I think you catch my drift.

Now if you head into any health food store you will be bombarded with a plethora of options to fulfil your wildest granola desires, however the key benefits to making your own granola is a) 2 serves won't cost you half your monthly salary; and b) you can mix up whatever flavours tickle your fancy. My granola ended up being very reminiscent of all things fall - from the richness of the walnuts and coconut to the sweetness of the maple with a vanilla cinnamon undertone (can you tell I'm refusing to accept that it's already winter?!) but you can throw together whatever combination suits based off whatever you have in your pantry.

I also love that I can add a punch of protein to my granola to balance the macros slightly and make 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 Protein Vanilla Shortbread 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.

Coconut Maple Protein Granola

gluten free, dairy free, vegan, refined sugar free

prep time: 10 MINUTES

cook time: 18 MINUTES

total time: 28 MINUTES

INGREDIENTS

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

• 1 cup shredded coconut

• 1/3 cup buckwheats

• 2 tbsp chia seeds

• 1/2 cup roughly chopped walnuts

• 1/2 cup currants

• 1/2 cup roughly chopped dates

• 1 heaped tsp cinnamon

• pinch of salt (to taste)

• 4 heaped tbsp Naked Harvest's Thrive Plant Protein Vanilla Shortbread

• 3 tbsp melted coconut oil

• 1/3 cup maple syrup

INSTRUCTIONS

1. Add oats, coconut, buckwheat, chia, walnuts, currants, dates, cinnamon, salt, and protein powder to a large mixing bowl and combine well.

2. In a seperate bowl, combine coconut oil and maple syrup. Mix this through the dry ingredients.

3. Preheat oven to 180 degrees celsius. Spread the mixture evenly onto a large baking tray and pop in the oven for 18-20 minutes.

4. After 10 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 8-10 minutes.

5. Remove from oven and allow to cool. Enjoy with nut mylk for breakfast, or with coconut yogurt and berries (or snack directly from the tray as you wait for it to cool...)