Granola is a year-round favorite snack for me, but as I was creating this recipe the flavor combo was decidedly that of Fall leading into Winter with the warm hints of pumpkin spice, sweet bits of apple and tart cranberries. Combine that with the rich flavors of roasted nuts and dark chocolate, and visions of homemade cookies dance in my head. In fact, I almost called this recipe “Holiday Cookie Crumbles” because that’s exactly what this reminds me of. I actually chose to have this with vanilla yogurt instead of ice cream the other night because it’s that good. This can absolutely cure your sweet tooth! Just be sure to use a tasty high-quality protein powder for the base.
This granola is the ultimate yogurt/smoothie bowl topper! Nut butter, seeds, fruit and just enough chocolate to make you think – like I did, that you’re eating cookie crumbles. There’s only 8gm of carbs per serving, but if you’d rather skip the chocolate chips, they are optional, or I recommend substituting them with coconut flakes.
I like to save on sugars by using a low-carb protein powder. A lot of people don’t realize that many protein powders are more like meal replacement shakes. Read the nutrition label and if you see that there are a larger percentage of calories coming from carbs and fat than protein, you’re not getting as much for your money if what you’re really interested in is a protein supplement. Carbs and fats are cheap, ya’ll! – and I’d rather eat mine anyway.
Tru supplements is my go-to because they make REAL protein powders with 20p/1f/2c per serving. Tru has so many vegan-friendly flavors to choose from, there are actually quite a few that would taste great in this recipe – FYI, I used Cinnamon Bun. However, I also think the Chai Latte flavor, or the Banana Maple Muffin from their dessert line would also be delicious! If you make this recipe, please tag me, @lafemmevegan and let me know which flavor you used.
- 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 SevingsMacros 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.