Looking for an easy granola recipe that's not loaded with sugar but also boosts protein? Look no further than this vanilla granola recipe! It takes just minutes to mix up even better, it's a high-protein granola that's packed with lots of anti-inflammatory ingredients and just a touch of sugar!
6Tablespoonsextra virgin olive oilor coconut oil, You can also use butter or ghee. (see notes)
¼cupraw honey
1Tablespoonvanilla extractnot imitation
Instructions
Preheat oven to 230ºF/110ºC.
In batches, pulse the whole raw nuts and seeds - almonds, sunflower seeds, pumpkin seeds, walnuts, brazil nuts - (all except for the hemp seeds) in your food processor until they’re roughly the same size. (Alternatively, you can buy sliced nuts or pieces of nuts and just measure by weight instead of cup.) I did these in a few separate batches.
Add the crushed nuts to a large bowl with the other dry ingredients - hemp hearts, ground flax, rolled oats, salt, and spices. Stir to combine.
In a small pot (or glass bowl in the microwave), warm the honey and oil over low heat until well combined. Remove from heat and add the vanilla extract.
Add the wet ingredients to the dry ingredients and stir well to combine.
Pour the granola onto a parchment-lined baking sheet. Spread it out into an even layer.
Bake on 230ºF/110ºC for 75-90 minutes or until it develops a golden brown color. I recommend just checking it every 30-45 minutes to make sure there’s no burning.
Turn off the oven and let cool in the oven for about 30-60 more minutes. This is how you get the most crunch! While this isn’t a super cluster-heavy granola, you will get the most clusters if you leave it in the oven as the oven cools down.
Notes
Pumpkin seeds: I recommend sprouted pumpkin seeds if you can find them. They are not only more nutrient-dense and easier to digest, but they also taste better!Oil: I tested this recipe with coconut oil and olive oil and both were delicious. Use olive oil for more anti-inflammatory fats. (When olive oil is cooked over low heat, it still retains its anti-inflammatory benefits.) You can also use butter or ghee for more flavor.Store in an airtight jar or container in a cool, dark place such as a cabinet or pantry. It will stay fresh for up to two weeks.Serve up high-protein granola as a snack on its own or add it to yogurt and fresh fruit for a healthy, satisfying snack.Watch the granola as it cooks. I occasionally check the oven temp to make sure it's stable and not increasing and also peek at the granola in the oven to make sure it doesn't burn.