Serves: 14
Prep: 10 minutes (plus 30 mins cooking time)
Macronutrients
Protein: 7g
Carbohydrates: 16g
Fats: 18g
Ingredients
2 C rolled oats
¾ C pumpkin seeds
¾ C sunflower seeds
1 C almonds
½ C True Protein WPI90 in French Vanilla
2 tsp cinnamon
½ C butter, melted (can sub for coconut oil)
¼ C maple syrup
2 egg whites
Pinch of salt
Method
-
Preheat oven to 160’C.
-
In a large bowl combine the oats, pumpkin seeds, sunflower seeds, almonds, vanilla WPI90, cinnamon and salt and stir until combined.
-
Add the melted butter, maple syrup, egg whites and mix well until everything is coated.
-
Transfer to a large lined baking tray and flatten with the back of a spoon.
-
Place in the oven for 30-35 minutes, checking it regularly and tossing the granola to avoid the edges from burning.
-
Allow to cool on the tray and store in an air-tight container.
-
Tip: for a balanced and satiating breakfast, add ½ C of the granola to a bowl with some vanilla yoghurt and fresh berries.
