• 3 scoops Tru Supplements Cinnamon Bun protein powder
  • 6 TB Almond Butter (I used Chocolate Almond Barney Butter – so good!)
  • 4 TB Raw Pumpkin Seeds
  • 17gm Freeze-dried Apple Pieces
  • 2 TB Dried Cranberries
  • 2 TB Dairy-free Chocolate Chips
  • 2 tsp Pumpkin Spice
  • 1/4 to 1/2 cup warm waterMakes 10 Sevings

    Macros per 1/4c serving 8p/6f/8c


Preheat your oven at 300 degrees and line a cookie sheet with parchment paper. Do not skip this step! Your granola is likely to burn with just non-stick spray alone. Mix everything together (starting with 1/4 cup of warm water, adding more as needed. I ended up using 1/2 cup) in a large bowl with a fork, or a food processor. Personally, I prefer the fork because I like the chunky texture. The texture should be kind of dry. Not wet like cookie batter. You want it to be just moist enough that you can press it together. It is normal for it to be somewhat crumbly – don’t worry!

Press the mixture flat, as evenly as possible onto your lined cookie sheet. Bake for 20 minutes. Then take it out of the oven and use a metal spatula to create 1 inch chunks. Give the granola a light spray of cooking oil and return it to the oven to bake for another 10 minutes.

Next, turn the oven up to broil and let the granola cook for another 2-3 minutes. Be mindful of this step because it’s easy to accidentally burn your granola, but finishing it off with the broiler toasts it just right. It should be a lovely golden-brown when done.

Allow it to cool for 20 minutes and enjoy! Keep it in the fridge in an air-tight container for up to two weeks. I love portioning it out for a snack on the go. If you make this, please share and tag me @lafemmevegan I would love to see how you like to eat yours!

Credit to @LaFemmeVegan 

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