Coconut & Almond Protein Granola
Another day, another breakfast recipe. What can I say? I love breakfast! … And lunch, dinner and else everything in between!
I thought I would create a recipe for a more traditional breakfast option, but with a protein kick; so I made this tasty granola, which delivers a healthy dose of protein and is pretty delicious as well.
This recipe makes approx. 700g. I would suggest having 50g portions with some greek yogurt (for an extra protein hit), fresh berries & a drizzle of honey.
Nutritional Values (per 50g)
Total Kcal: 250 Total Protein: 11g Total Fat: 13g Total Carbs: 22g
- 3 cups rolled oats
- 1 cup coconut flakes
- 1 cup almond flakes
- 1/4 cup chia seeds
- 1/4 cup whole flaxseeds (can use brown or golden)
- 1/4 cup coconut oil
- 1/4 cup coconut blossom nectar
- 3 scoops protein powder (I used Icon Nutrition 100% Whey in Cinnamon Vanilla Swirl, which gave me 25g protein per scoop)
- 1/2 – 3/4 cup water, depending on consistency (explained below)
- Pre-heat the oven to 160°C (320°F) and cover a large baking sheet with baking paper.
- In a large mixing bowl, stir together the oats, coconut flakes, almond flakes, chia seeds & flaxseeds.
- Place a small saucepan on a low-medium heat on the hob and add in the coconut oil, coconut blossom nectar, protein powder & water and mix together until combined into a smooth, creamy consistency. Keep stirring until it starts the bubble a little bit, adding more water as you see fit, plus more when it’s done if you think it looks too thick (somewhere between the consistency of single and double cream should be fine).
- Pour the mixture into the dry ingredients and stir to combine until everything is evenly coated.
- Transfer 1/4 of the granola onto the baking tray and spread into a thin layer (you don’t want it too thick otherwise it will turn out as more of a flapjack *takes mental note to create healthy flapjack recipe*).
- Put it in the oven and cook for 10 minutes then remove from the oven, but don’t turn it off yet! Flip over the bits of granola and then break it up into little pieces of granola with the end of a fork or spoon.
- Return to the oven and cook for a further 10 minutes. Repeat this process until the granola is in little pieces of crunchy, golden goodness.
- Do the same for the remaining 3/4 of the mixture. Each tray should take about 25-30 minutes – you could try putting a few trays in the oven at once to save time, but I haven’t tried this yet, so let me know how it goes if you do.
- Once each tray is done and you have your container ready, pick up the baking paper on the sides to form a sort of funnel, then simply slide the granola into the container.
This granola is a great breakfast but I personally prefer to eat it dry, as a snack. I think it would work really well if you added in some extras after cooking, such as dried cranberries or maybe even some cheeky dark chocolate flakes!
Let me know how it goes if you try this recipe, and if you have any recipe suggestions or requests, leave a comment below and I’ll see what I can do.
Thanks for reading guys, you’re awesome!
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