Crunchy Chocolate Protein Granola



  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.


*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


Total Carbohydrates 23 g


Protein 6 g


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

Recipe by Nics Nutrition at