Ingredients
Servings: ￩￫
| 2.5 | Cup Large-flake Rolled Oats (not quick cook) |
| 1 | Cup Crisp Brown Rice |
| .25 | Cup Almonds, slivered |
| 1 | Cup Coconut Flakes, unsweetened and unsulfered |
| .25 | Cup Chia Seeds |
| .25 | Cup Amaranth Seeds |
| .25 | Cup Flax Seeds, ground |
| 6 | Tbsp Cocoa Powder (1/4 cup + 2 tbsp aka .375 cup) |
| 1 | Cup Protein Powder |
| .375 | Cup Cacao Nibs (1/4 cup + 2 tbsp aka 6 tbsp) |
| .375 | Cup Chocolate Hazelnut Milk (can substitute Almond, Coconut, or other non-diary milk but try to find chocolate flavored) (6 tbsp total or 1/4 cup + 2 tbsp) |
| .5 | Cup Maple Syrup |
| 1 | Tbsp Honey |
| 2 | tsp Ginger, ground |
| 1 | Tbsp Cinnamon, ground |
Instructions
Preheat oven to 210º and line two baking sheets with parchment paper.
Combine the dry ingredients in a large bowl or stand mixer equipped with a paddle, and fold ingredients together.
Combine the wet ingredients in a measuring cup or small bowl and mix well.
Make a well in the center of the dry ingredients and pour in the liquid. Fold the wet into the dry. This will only take a couple minutes in a stand mixer and about five minutes if mixing by hand. The mixture should be fairly stiff so don’t add more wet ingredients unless the powder is not mixing in after five minutes. If you do add liquid, opt for the non-diary milk and only add one tbsp at a time.
Scoop mixture onto parchment-lined baking sheet and spread evenly. Take care not to break up large chunks. Sprinkle ground ginger over the top – roughly 1/2 teaspoon per sheet.
Bake for 50-60 minutes until granola is still soft but slightly crispy. Remove from oven, mix in 1/4 cup chopped, dried fruit like sour cherries if using, let cool, then store in Tupperware or similar container with a tight seal.
To make granola bars, add an additional 1/2 tbsp maple syrup to the wet mixture before mixing together. Scoop mixture onto a parchment-lined baking sheet, flatten the mixture by firmly pressing down on it then cut it into 16 squares. Bake for 50-60 minutes until still soft but slightly crispy. Remove from oven, let cool, and store in Tupperware or similar with a tight seal.
Each serving (not including the bars) is approximately 1/4 cup. Top with a high-protein yogurt (I prefer Siggi’s) and fresh fruit for a satisfying breakfast that will keep you feeling full for hours!
Share this recipe!
