Crunchy Granola with Chocolate Protein (optional!)

Crunchy Granola with Chocolate Protein (optional!)

The other week I was sent an email request from a lovely twitter follower asking me to look at a crunchy granola recipe that she had found.. my response? Let’s create a nic’s nutrition crunchy granola recipe that’s packed with taste as well as nutritional goodness!

 

You can customize this recipe to suit.. by adding your own chosen dried fruit, seeds, nuts and spices (additional cocoa is optional!) as well as protein powder if you use it (I added a scoop of Sativa Chocolate & Caramel Protein Powder to mine which went perfectly with the dried cranberries & pumpkin seeds!).

 

Nutritional stats are approximate for per 50g serving.

 

Chocolate Crunchy Protein Granola

 

 

Crunchy Chocolate Protein Granola

Ingredients

  • 85g (1 cup) porridge oats
  • 30g (1/2 cup) desiccated coconut
  • 40g (1/4 cup) pumpkin seeds
  • 80g (1/2 cup) chopped almonds (pulse whole almonds in a food processor to break up)
  • 30g (1 scoop) protein powder*
  • 100g (2/3 cup) dried cranberries
  • 1 tbsp cinnamon
  • 1 tsp cocoa - optional
  • 1/4 tsp salt
  • 2 tbsp (26g) coconut oil
  • 4 tbsp agave nectar/freedom/honey

Instructions

  1. Mix together the oats, coconut flakes, almonds and pumpkin seeds before spreading on a baking tray and baking for 15 minutes at 175 degrees C, stirring half way
  2. Meanwhile, mix together the dried cranberries with the protein powder (optional), cinnamon, cocoa (optional) and salt
  3. Heat the coconut oil and agave nectar in the microwave for 1-2 minutes until melted
  4. Add the toasted oat mix to the coated dried cranberries and melted coconut oil/agave nectar until thoroughly combined.
  5. Pack the mixture into a 8x8 or 9x9 baking tray and press down, knocking out any air
  6. Bake in the oven at 150 degrees C for 20 mins before allowing to cool (I speeded up the cooling process by popping it in the fridge).. and breaking up the mixture with a spoon (the big chunks are SO satifying to nibble on!!). Store your granola in an air-tight container.

Notes

*Optional – I used Purition or Sativa Shakes (High Pro Choc Caramel Vegan Mix) or you could use cocoa powder/hot chocolate powder.

Nutrition Facts

Amount Per Serving

Calories 215

% Daily Value

Total Fat 11 g

17%

Total Carbohydrates 23 g

8%

Protein 6 g

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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19 Comments

  1. June 20, 2013 / 11:28 am

    Yum, this looks delicious! Can’t wait until I move to the UK so I can try the Sativa Shakes protein. I’ve heard nothing but good things about it.

    • Nics Nutrition
      June 21, 2013 / 6:28 am

      Hi Stacie! Thanks! Yes I am really impressed with them – I just want them to bring out a vanilla flavour now!! 🙂

  2. Lottie Dodd
    June 22, 2013 / 1:01 pm

    Fantastic recipe. I’ve been wanting to make my own granola for ages. I added sultanas and used chocolate protein but without the cocoa. Tastes great with Total 0% Greek yoghurt.

    • Nics Nutrition
      June 22, 2013 / 3:03 pm

      Aw that’s so great to hear! Thanks for your comment Lottie. Happy munching 🙂 Nic x

  3. Naomi McDermott
    June 28, 2013 / 6:34 am

    I’ll definitely be making this this weekend 🙂 I love granola, but when buying, I’m never sure which ones are healthy & which ones are too high in sugar etc.

    • Nics Nutrition
      July 1, 2013 / 7:34 pm

      Hi Naomi, the best thing to do is check the label – if sugar is the first or second ingredient my advice is to leave it on the shelf!! Nic x

  4. Katie Clarke
    September 29, 2013 / 7:37 am

    So I thought I’d give this a try after our local supermarket stopped selling my favourite food doctor granola . It was so simple to make ( with minimal washing up) and tastes amazing . The only thing I found was that it was quite sweet so thinking I might try changing the coconut oil and agave nectar ratio? Thanks for the recipe x

    • September 29, 2013 / 8:18 am

      Hi Katie! Yes perhaps use less agave nectar – so glad you liked it though! Thanks for your comment 🙂 xx

  5. Sue Nunn
    December 1, 2013 / 12:23 pm

    Hi Nic
    Can you give me an alternative to pumpkin & sunflower seeds as I seem to have an allergic reation to them.
    Thanks
    Sue

    • December 1, 2013 / 7:15 pm

      Hello! What about walnuts/almonds or pine nuts or sesame seeds? Just something to add a little crunch and texture 🙂

  6. Barbara
    May 22, 2014 / 11:59 am

    Hi, do you use unsweetened cranberries for this recipe. If so, where do you get them from? I can only find sweetened ones. Thanks

  7. Janet
    July 20, 2014 / 3:49 pm

    Hi Nic, the last item to be made yesterday on my Nic baking day was this granola. Absolutely delicious!! I like that it was not too sweet My husband loved it, said it was very moreish and could I make it regularly. Praise indeed!!

  8. Susie
    September 9, 2014 / 10:45 pm

    Hi Nic! Can you use another oil instead if coconut oil? Would groundnut oil work?? X

  9. Ruth
    April 7, 2015 / 7:38 pm

    Hi Nic! Do you use desiccated coconut for the flakes? 🙂 x

  10. Charlotte
    May 17, 2015 / 8:12 am

    Hey Nic! Love the idea of adding protein to my granola, but does pre-mixing it + baking it + storing denature the proteins/reduce it’s bioavailability (if that makes sense! :S) I was once told that protein powders should be mixed JUST before consuming…what do you think ?:)
    Thank you!

    • May 17, 2015 / 7:23 pm

      Hello! It changes the structure but doesn’t make it any less beneficial.. e.g. heating porridge with milk or cooking chicken – it’s the same thing xx

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