Ingredients

Instructions

Preheat oven to 200º and line a baking sheet 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 and your tastebuds! You should end up with roughly 3-3/4 cups of “solids” (including the protein powder and 4 tbsp’s of spices) and 1/2 cup liquids. For example, instead of using 2 tbsp cocoa powder and 2 tbsp cinnamon sometimes I use 1 tbsp cocoa and 3 tbsp pumpkin spice. Beware of much more than 2 tbsp cinnamon though – it will overpower everything else!! I also alter the types of liquids between almond milk and coconut milk.

Combine the dry ingredients in a large bowl and mix. Note: I purchase the crisp brown rice from Amazon but it’s a bit on the expensive side – can substitute Rice Krispies.

Combine the wet ingredients in a measuring cup or small bowl and mix.

Make a well in the center of the dry ingredients and pour in the liquid. Mix well.

Scoop onto parchment-lined baking sheet and spread evenly. Take care not to break up large chunks.

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.

To make granola bars, add an additional 1/2 tbsp of honey or maple syrup, 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. 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!