Crunchy, not-too-sweet, and packed with nutrients, this High-protein Granola not only satisfying your mouth, but also your stomach. It’s also very easy to put together, with only 7 simple ingredients!
2Tbspwalnutschopped*** See note for nut-free version
Instructions
Prepare for baking: Preheat the oven to 175 °C (350 °F)/Fan 160 °C. Line a baking sheet with a baking mat or parchment paper.
Mix the wet ingredients: To a mixing bowl. Add maple syrup, peanut butter, and water. Use a fork to mix them together.
Add dry ingredients: Add ground chia seed, rolled oats, peanut butter powder, pumpkin seeds, and chopped walnuts. Mix all ingredients together evenly.
Prepare to bake: Spread out the granola mixture on the prepared baking sheet. Use a spatula or a piece of baking paper to press down the mixture, so they can stick together.
Bake: Bake it at 175 °C (350 °F) for 20–23 minutes until it’s golden brown and dry to the touch.
Cool: Place the baking sheet on a wire rack to let the granola cool down completely. Then break it with your fingers. Enjoy with plant-based milk, yogurt, or anything you fancy!
Video
Notes
*Peanut butter: I like to use peanut butter because it’s one of my favourite food, and it’s also high in protein (~26 g/100g). But if you’re allergic to peanuts, you can use almond butter, or any other seed/nut butter. (See How to Make Nut Butter)
**Ground chia seed: I just use a blender with small container to grind some chia seeds. You can use ground flax seeds as well.
***For nut-free version: Swap the peanut butter with tahini or sunflower seed butter. Skip the walnuts or substitute them with sunflower seeds or more pumpkin seeds.
Storage: Once the granola has cool down completely, store the granola in an airtight jar or container. It should last for 2–3 weeks at room temperature.