Who doesn’t love the crunch, chew, and nuttiness of granola? This recipe uses John’s Killer Protein for an extra protein boost to keep you fueled throughout your day. JKP is the perfect base for protein-packed recipes as the ingredients are clean clean clean – feel free to use your favorite brand but I think it is one of the highest quality and most versatile products out there. <3
This recipe is pretty straight forward – start with oats and protein powder; select your favorite nuts and seeds; toss with some melted gooey almond butter and honey or maple syrup; bake; cool; and call it a day!
I toasted my almonds, pepitas, and coconut before hand – but you can surely skip this step if you’re feeling lazy.
Store in an airtight container, and enjoy as a topping on yogurt with your favorite preserves – or eat right out of the container like the animal I know you are.
Ingredients
- 1/4 cup almond butter
- 1/4 cup honey or 100% maple syrup
- 1 tsp. vanilla extract
- 2 cup rolled oats
- 1 scoop vanilla protein powder - I used John's Killer Protein Grass Fed Whey Isolate
- 2 Tbsp. ground flax seeds
- 1/4 cup unsweetened shredded coconut, lightly toasted
- 1/4 cup sliced almonds, lightly toasted
- 1/4 cup pepitas, lightly toasted
- 1 tsp. cinnamon
- 1/4 tsp. salt
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add oats, protein powder, flax, coconut, almonds, pepitas, cinnamon, and salt. Set aside.
- In a small saucepan over medium-low heat, add almond butter and honey, stirring until the almond butter is melted and fully combined with honey. Stir in vanilla extract. Quickly pour over bowl of dry ingredients and quickly mix to combine.
- Spread the granola mixture over the baking sheet, and bake until golden brown (anywhere between 10-15 minutes).
- Allow granola to cool completely before transferring into a container. It will slightly harden up as it cools.
Leave a Reply