This granola was whipped up for a meal plan for a vegan, gluten free client looking to up her protein. In addition to her vegan-gluten-free-ness, she was also leery of soy and kiiiiiiinda grossed out by the texture of smoothies. I was so stoked when I got this list of specifics, because I absolutely love a challenge. As soon as I got her email, I couldn’t stop brainstorming.
I knew I wanted to find a way to get Vega protein powder into non-smoothie form (obviously you guys know I am a huge advocate of Vega’s products. There really isn’t a more digestible, clean, delicious product on the market). I tried making pancakes, but couldn’t manage a good-tasting recipe that didn’t also include gluten-free all purpose flour (which I basically think of as bleached flour, and not great for regular consumption) and then I thought of it….granola. This granola is great. It is crunchy, full of whole grains and slow-burning carbs, gluten-free, and low on sugar and oil. I eat mine on top of homemade coconut milk yogurt, but it’s great in a bowl of almond milk, too.
|Protein Granola|| |
- ½ cup buckwheat
- 1 cup Gluten Free rolled oats
- ¾ cup cashew
- 1 scoop Vega one french vanilla protein powder
- 1.5 Tbsp. coconut oil
- ½ Cup vanilla almond milk
- 3 dates
- Pumpkin pie spice to taste
- Preheat oven to 325F. Line a large baking sheet with parchment paper.
- Place oats, buckwheat, and cashews in a large bowl.
- Place the protein powder, almond milk, and coconut oil in a medium saucepan. Turn heat to medium and whisk until mixture is smooth, thick and creamy (and just beginning to bubble).
- Break up dates into small pieces and add them to the almond milk/protein mixture.
- Pour mixture over oats, stirring to combine and coat. Spread evenly on prepared baking sheet.
- Bake in preheated oven for 42 to 45 minutes, stirring once or twice, or until granola is dry. Remove from oven and let cool completely on sheet.
- Store cooled granola in an airtight container for up to 2 weeks, or freeze for up to 2 months.