Cinnamon Walnut Protein Granola
For years, I ate that rice protein, thinking it was the best I could do.
Update: Since I published this recipe, I’ve experimented with differnt types of protein powder. I’m happy to report that the recipe also works with high quality whey protein isolate like this one (isolate is mostly lactose free) — see below for substitution amounts. The texture is definitely better with collagen, but whey is a complete protein. So you have options!
Cinnamon Walnut Protein Granola
- 2 cups old-fashioned oats
- ¼ cup pure maple syrup
- 1 tablespoon peanut butter
- 1 tablespoon coconut oil, or more peanut butter
- ¼ cup water
- ½ cup (5 scoops) Vital Proteins Collagen Peptides, or 2.5 scoops Phormula-1 Natural — see notes for substitutions
- ½ teaspoon salt
- ½ teaspoon turmeric, optional
- ½ teaspoon ginger, optional
- 1-2 teaspoons cinnamon
- 1 teaspoon vanilla
- 2 cups puffed rice
- 2 cups puffed millet (or more puffed rice, or vise versa)
- 1 cup nuts and/or seeds (I like pumpkin seeds, sunflower seeds, flax seeds, or walnuts. Usually I’ll use a couple of types)
- Preheat the oven to 325 F (if your oven defaults to 350, make sure you turn it down! Otherwise you will end up with very burnt-y granola). Spread the oats evenly on a baking sheet. Place in oven while it’s heating and remove when they’re lightly toasted – this should be around the time your oven reaches 325. If any of your nuts/seeds aren’t toasted yet, spread them on another baking sheet and toast them along with the oats.
- Meanwhile, combine the maple syrup, peanut butter, coconut oil, and water in a large bowl. Microwave for 30 seconds, stir to incorporate everything, and microwave for 30 seconds more. Whisk again.
- Add protein powder and whisk until combined and there are no clumps (depending on your protein powder, you may need to mix it more). Add salt, cinnamon, turmeric, ginger, and vanilla and whisk one final time.
- Add puffed rice & millet, toasted oats, and nuts to the liquid ingredients. Stir, making sure all the dry ingredients are evenly coated.
- Pour the granola onto the baking sheet (if it's NOT non-stick, lightly coat with oil or line with foil). Spread evenly.
- Bake for 30 minutes until lightly toasted. Remove from oven and allow to cool slightly.
- When the granola is mostly cool, break the granola into bite-sized pieces. Store in an airtight container. Granola should keep for a few weeks, but it probably won’t last that long!
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