Protein-packed granola with oats, mixed nuts, seeds, honey, and coconut oil - crisp, hearty breakfast or snack.
# What You’ll Need:
→ Grains
01 - 3 cups rolled oats (old-fashioned)
→ Protein
02 - 1 cup vanilla or unflavored protein powder
→ Nuts & Seeds
03 - 1 cup mixed nuts, roughly chopped (almonds, walnuts, pecans)
04 - 1/2 cup pumpkin seeds or sunflower seeds
→ Sweetener
05 - 1/2 cup honey
06 - 1/4 cup maple syrup (optional)
→ Oil
07 - 1/4 cup coconut oil, melted (or neutral oil)
→ Spices & Flavorings
08 - 1 teaspoon ground cinnamon
09 - 1/2 teaspoon fine salt
10 - 2 teaspoons vanilla extract
→ Optional additions
11 - 1/2 cup unsweetened coconut flakes (optional; for extra crunch, add before baking)
12 - 1/2 cup dried fruit (raisins, cranberries, or blueberries; add after baking)
# How to Make It:
01 - Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the rolled oats, protein powder, chopped mixed nuts, seeds, ground cinnamon and salt; toss to distribute evenly.
03 - In a separate bowl, whisk together the honey, melted coconut oil, vanilla extract and maple syrup (if using) until smooth and fluid.
04 - Pour the wet mixture over the dry ingredients and fold thoroughly until all solids are evenly coated.
05 - Spread the mixture in an even layer on the prepared baking sheet and transfer to the oven. Bake for 25 to 30 minutes, stirring once halfway through to promote even browning.
06 - Remove the pan from the oven and allow the mixture to cool completely on the sheet; it will crisp as it cools. If using coconut flakes, add them before baking; add dried fruit only after cooling.
07 - Once fully cooled, break the granola into clusters of the desired size.
08 - Transfer to an airtight container and store at room temperature for up to 2 weeks. Serve with milk or yogurt, or enjoy as a snack.
