I absolutely love being granola. It’s such a simple thing to make yourself at home and is just so easily customisable with endless flavour possibilities! When I can’t decide what I want to bake, I almost always end up experimenting with a new granola concoction! This one took a slightly different turn as I wanted to investigate how the addition of protein powder would turn out. Luckily, this was a success and is actually delicious! Obviously, it’s also peanut butter flavoured.. because 1. I’m basically obsessed and 2. who doesn’t love peanut butter granola, right?!
I can’t tell you how delicious this is when served with some fresh fruit and all of the granola has soaked into the almond milk. It’s also amazing sprinkled over smoothies, yoghurt bowls or just in handfuls straight from the jar!
Another reason that I love granola baking, is that it’s pretty much a one bowl creation and theres little need for equipment here. I simply just gently heat the wet ingredients in a saucepan, then pour in all of the oats and other dry ingredients, then give everything a good old mix together!
This batch turned out in really nice chunky clusters, which I absolutely love! Makes them even better for snacking and just grabbing a handful here and there straight from the jar! Now that my protein granola venture has been a success, I’m looking forward to playing around with different flavours and coming up with some weird and wonderful combinations!
Ingredients
- 2 cups jumbo oats
- 1 scoop vanilla whey protein
- Tbsp coconut oil
- 3 Tbsp agave syrup
- 2 Tbsp Pic’s Peanut butter
- Pinch sea salt
- Dash vanilla extract
Method
Preheat the oven to 180c and line a tray with baking paper.
In a saucepan, gently melt the coconut oil, peanut butter and sweetener together over a low heat. Stir through the vanilla extract.
Combine the oats and protein powder and toss these together.
Pour the dry ingredients into the wet mixture and fold everything together so that all of the oats are completely coated.
Transfer this onto your baking tray and firmly press down.
Bake in the oven for 15-20 minutes, or until golden, then remove and allow to cool completely before breaking into clusters. Store in an airtight jar or container.
