Vanilla Latte Pro-nola

Granola is one of those things that I can mindlessly eat until I realize I’ve hit the bottom of the mason jar! It’s addictive, but, by making it homemade you can control the ingredients and amount of sugar that goes in. Also, you can customize it to one of the millions of flavours that your brain can think up! Once you start making homemade granola and see how easy it is, there’s really no going back to storebought!

Today I’m making pro-nola! Is this a thing yet or am I making it a thing? Pro-nola aka protein granola is basically granola that I’ve added a plant-based protein powder to. It’s great for breakfast or as a snack since the added protein keeps you fuller longer.

You may want to attempt making granola without adding sugar but trust me, you need the sugar. I’ve experimented making granola using solely natural sugar from bananas or apple sauce but one, the texture isn’t crunchy like regular granola and two, it doesn’t last as long in the pantry (my sugat free attempt lasted about a week and then began molding). Basically, granola NEEDS sugar!

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Vanilla Latte Pro-nola

Ingredients:

  • 3 cups oats
  • pinch of cinnamon
  • pinch of pink himalayan sea salt
  • 1/4 cup vanilla protein powder (use a plant-based protein powder to keep this pro-nola vegan)
  • 1/4 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 1 tbsp vanilla extract
  • 1 1/2 tsp espresso powder

Directions:

  1. In a large bowl, combine and mix the oats, cinnamon and sea salt.
  2. In a separate bowl, combine the melted coconut oil, maple syrup, vanilla extract and vanilla protein powder. Whisk well to combine until you don’t see any protein powder still powdery.
  3. Add the wet ingredients to the dry ingredients and mix until all the oats are well coated.
  4. Spread granola on a parchment paper lined baking sheet. Bake for 15 minutes at 300F degrees.
  5. Mix the granola so it cooks evenly and bake for another 5 minutes.
  6. Remove from the oven and sprinkle with the espresso powder. Let cool completely. You can enjoy it immediately or store it in mason jars.

happy cooking,

Sarah

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