Crunchy Granola with Chocolate Protein (optional!)

2013-06-19
Crunchy Granola RecipeChocolate Granola
  • Servings : 10
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

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!).

 

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

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

Nutritional stats are approximate for per 50g serving.

 

Chocolate Crunchy Protein Granola

 

 

Method

Step 1

Mixed 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

Step 2

Meanwhile, mix together the dried cranberries with the protein powder (optional), cinnamon, cocoa (optional) and salt

Step 3

Heat the coconut oil and agave nectar in the microwave for 1-2 minutes until melted

Step 4

Add the toasted oat mix to the coated dried cranberries and melted coconut oil/agave nectar until thoroughly combined.

Step 5

Pack the mixture into a 8x8 or 9x9 baking tray and press down, knocking out any air

Step 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.

 

Serving suggestions – with almond milk for breakfast or topped onto a fruit salad and fat-free plain yoghurt!

Granola and Fruit

 

UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook – here are a selection!!

home made granola chocolate

Chocolate protein granola

*with Total Greek Yoghurt & Berries!

Granola

Chocolate granola

 

*This blog post contains an affiliate link. Please read my disclaimer page for more information and for my policy on using protein powders in recipes, gluten-free foods/baking and vegetarian/vegan recipes.

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Nutritional Info

This information is per serving.

  • Calories

    215Kcal
  • Carbs

    23g
  • Protein

    6g
  • Fat

    11g

Recipe Comments

Comments (19)

  1. posted by Stacie Michelle on June 20, 2013

    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.

      Reply
    • posted by Nics Nutrition on June 21, 2013

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

        Reply
  2. posted by Lottie Dodd on June 22, 2013

    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.

      Reply
    • posted by Nics Nutrition on June 22, 2013

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

        Reply
  3. posted by Naomi McDermott on June 28, 2013

    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.

      Reply
    • posted by Nics Nutrition on July 1, 2013

      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

        Reply
  4. posted by Katie Clarke on September 29, 2013

    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

      Reply
    • posted by Nics Nutrition on September 29, 2013

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

        Reply
  5. posted by Sue Nunn on December 1, 2013

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

      Reply
    • posted by Nics Nutrition on December 1, 2013

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

        Reply
  6. posted by Barbara on May 22, 2014

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

      Reply
  7. posted by Janet on July 20, 2014

    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!!

      Reply
  8. posted by Susie on September 9, 2014

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

      Reply
  9. posted by Ruth on April 7, 2015

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

      Reply
  10. posted by Charlotte on May 17, 2015

    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!

      Reply
    • posted by Nics Nutrition on May 17, 2015

      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

        Reply

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