Ingredients

Instructions

Notes:

• This is a double batch that lasts me one month. 
• I purchase the crisp brown rice Whole Foods or Amazon but you can substitute Rice Krispies.

Preheat oven to 200º and line two baking sheets with parchment paper.

You can customize this recipe by swapping different types of nuts, spices, and liquids. When all is said and done you want the same ratio of dry to wet – what goes into the dry and wet is up to you. You should end up with roughly 7-1/2 cups of “solids” (includes the protein powder and 3 tbsp’s of spices) and 1 cup liquids. For example, instead of using 3 tbsp pumpkin spice sometimes I use 1 tbsp cocoa and 2 tbsp cinnamon.

Add fresh cranberries, maple syrup, and honey (can substitute 1/2 cup of orange juice in place of maple syrup and honey) to a sauce pan and bring to a boil. Lower heat, stir and let simmer until sauce thickens.

Combine the dry ingredients in a large bowl and mix.

Make a well in the center of the dry ingredients and add the cranberry mixture. Mix well. This will take a few minutes. You want the cranberry mixture evenly distributed throughout the dry mixture.

Scoop onto parchment-lined baking sheet and spread evenly. Don’t press down on the granola unless you want granola bars.

Bake for 60 minutes until still soft but slightly crispy. Remove from oven, let cool, and store in Tupperware or similar with a tight seal.

To make granola bars, add an additional 1/2 tbsp of honey, maple syrup, or other liquid, flatten mixture on parchment-lined baking sheet and cut 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 is approximately 1/4 cup. Makes 30 servings. 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!