PB&J Protein Granola
Made with Let’s Do Organic Unsweetened Coconut Flakes by @feastingonfruit
Instead of using any additional sweetener, this simple recipe uses jam or jelly as the sweetener. Simply melt it down with peanut butter and use this sticky-sweet mixture to coat the oats, seeds, coconut and cereal. Add some protein powder and optional egg whites and every serving will deliver 10 grams of protein.
Dry Ingredients:
- 3 cups (240g) rolled oats
- 1 cup (45g) Let’s Do Organic Unsweetened Coconut Flakes
- 1 cup (20g) puffed cereal (quinoa, rice, millet, etc)
- 1 cup (125g) mixed seeds (hemp, pumpkin, flax, chia)
- 1/2 cup (60g) unflavored protein powder
- 1/2 tsp salt
Wet Ingredients:
- 2/3 cup (170g) creamy peanut butter
- 2/3 cup (200g) jam of choice (I used seedless raspberry)
- 1 tsp vanilla extract
- Optional: 2 egg whites or 1/4 cup (60g) liquid egg whites
- 1oz freeze dried berries (I used raspberries)
Instructions:
- Preheat the oven to 300°F and line a large (18”x13”) baking sheet with parchment paper.
- Combine the dry ingredients in a large bowl and mix.
- In a separate bowl, combine the peanut butter and jam. Melt for 45 seconds on high. Add the vanilla and whisk until smooth.
- Add to the dry ingredients along with the optional egg whites.
- Mix until evenly coated.
- Spread out evenly on the baking sheet.
- Bake for 40-45 minutes until golden brown on the edges.
- Cool at least 10 minutes on the pan before breaking apart (the longer you let it cool untouched, the bigger the clusters will be).
- Once the granola is completely cool, mix in the freeze dried berries, crushing slightly.
- Store in an airtight container for 1-2 weeks.
