I’ve made a lot of granolas in my day and sometimes I want big chunky clusters, sometimes I want fancy chocolate cherry granola, and sometimes I just want the basic goodness. This recipe is of the basic goodness variety and I wanted to give you a template that you can use to create your own granola goodness because making your own granola is not only more cost effective, it’s stupid easy and tastes 100 times better than store bought. When you’re starting out in the granola world, it’s important to have a solid base recipe to work off of that allows you to change ingredients but without changing the outcome a whole lot. This is one of those recipes.
The nut butter helps the granola stick together with less sweetener (but the granola won’t be a clustery without that sweetener). Also, I’ve found liquid sweetener (maple syrup) in combination with coconut oil works better than other oil/sweetener combinations for granola.
This recipe makes A TON of granola… about 20 1/2 cup servings to be exact. I’m a huge fan of meal prep and this high protein granola is perfect for saving time in the morning with nourishing food and lasts for a solid month+. I store about half of it at room temperature (or in the fridge) and then I store the other half in the freezer (grab-and-go portions for those crazy days). If you don’t want all that granola (although you totally will once you try it), make half a batch. I do this a lot if we are traveling and limited in storage space.
Beyond changing up the servings, get creative by changing up the nuts or nut butter. I also really like pumpkin seeds, walnuts, or a nut combination in place of the almonds. Or, sometimes I will add peanut butter in place of the almond butter and peanuts and chocolate chips in place of the almonds. I’m not kidding when I say the possibilities are endless. …
What I wouldn’t change:
- Hemp seeds – The hemp seeds provide a subtle texture and neutral taste that goes well with other flavors. Hemp seeds are also a great source of protein, vitamins, and minerals.
- Kicking ground flax seed to the curb – Flax seeds create a less crunchy product and I am a fan of crunchy granola
- Chia seeds – I’ve intentionally not included chia seeds in this recipe (although I include them just about everywhere!) because chia seeds getting stuck in your teeth post granola noshing is not fun and is probably my biggest food fear – walking around all day with chia seeds stuck to my teeth and no one says anything! 😉
- Coconut oil – The coconut oil helps the granola get crunchy at room temperature and with other oils, you generally need more sugar to help it crisp up – but also this granola doesn’t get so crunchy to where you feel like you are going to lose a tooth (I hate those granolas!)
If you have any questions, comment below…otherwise….get cookin’!
PS: I made this video if you are a visual person but also so you can see how easy this high protein granola pulls together.
Seed You Later – 1 Bowl High Protein Nutty Granola
1 cup coconut chips
2 cups old fashioned oats
½ cup hemp hearts
1 cup unsalted chopped almonds or nuts of choice
1 ½ teaspoon cinnamon
½ teaspoon salt
1/3 cup coconut oil, melted
¼ cup maple syrup
1 teaspoon vanilla
¼ – 1/3 cup almond butter or nut butter of choice
Mix all ingredients in a bowl. You want a mixture that sticks together easily and isn’t super crumbly or dry. If crumbly and dry, add more nut butter or maple syrup. If too “wet,” add more oats or hemp seeds. If you want more texture, add more nuts! Spread thinly and press down as firmly as possible into parchment lined rimmed baking sheet. Bake at 300 for 15 minutes. Remove baking sheet from oven and give the granola a good stir. Bake an additional 5-10 minutes until it starts to just turn golden brown. Cool completely before storing in airtight container for a month in the fridge and a few months in the freezer. Depending on where you live Florida vs Minnesota, this granola can last on the counter for a few days to a few weeks (the joys of heat and humidity). Savor every morsel and enjoy!