Protein granola

Ingredients

3 cups old-fashioned rolled oats

1 cup raw almonds, roughly chopped

½ cup raw pecans or walnuts, chopped

½ cup unsweetened shredded coconut

½ cup pumpkin seeds

½ cup sunflower seeds

¼ cup hemp seeds

1 tablespoon ground flaxseed

1½ teaspoons cinnamon

½ cup coconut oil

½ cup peanut butter

½ cup honey or maple syrup

1 teaspoon vanilla extract

Pinch of salt

Instructions

Preheat oven to 150ºC and line 1-2 baking sheets with parchment paper.

In a large bowl, mix together the oats, almonds, pecans or walnuts, pumpkin seeds, sunflower seeds, hemp seeds, shredded coconut, flaxseed, and cinnamon.

In a small saucepan over low heat, whisk together the almond or peanut butter, honey or maple syrup, coconut oil, and vanilla until smooth and just beginning to bubble, about 4-5 minutes.

Pour the warm nut butter mixture over the dry ingredients and stir until everything is evenly coated.

Spread the mixture evenly onto the prepared baking sheet(s) and bake for 30 minutes, stirring and rotating the sheets halfway through, until the granola is golden brown.

Remove from the oven and let it cool completely—it will harden as it cools—before breaking it into clusters and transferring to storage containers.