Ingredients
Method
- Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
- Add runny peanut butter and maple syrups to a microwave safe bowl and microwave for 30 seconds, stir well.
- Add 1 tsp vanilla extract, cinnamon and the rest of the dry ingredients and stir until evenly combined. The mixture should be slightly sticky but not too wet.
- Evenly spread the granola mixture onto the lined baking tray. For larger clusters, press it down slightly with a spatula before baking.
- Bake for 20-25 minutes, stirring once halfway through for even baking. If you prefer big clusters, don't stir.
- Once golden brown, remove from the oven and let it cool completely before breaking it into clusters. Granola will crisp up as it cools.
- Transfer granola to an airtight container and store at room temperature for up to two weeks or freeze for up to three months.
Nutrition
Notes
This recipe makes about 400g worth of granola.
The serving size is 40g making 10 serves per batch.
Whey or soy protein crisps- adss extra crunch and protein, sub for equal parts rolled oats. I use this brand from Coles, however for my American readers, I’ve found this brand on Amazon.
Protein powder used- I use my favourite protein Vanilla Buttercream vegan protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours.