Coconut-Caramel Protein Granola

Granola is probably one of our favorite toppings. It is packed in nutrients and will keep you full throughout the day or consists of a quick snack if you're hungry.

This one is excellent on top of coconut yogurts, with applesauce and/or fresh fruits. Also, we created a second version of them where you can replace pumpkin and sunflower seeds with Grenoble walnuts and pecans. A real game-changer!

Psssst: Clementine, pineapple and pomegranate are delightful in this recipe!

Ingredients

6 cups Oats
1 cup Vegan Pro - Butterscotch
250g Unsalted shelled pumpkin seeds
250g Unsalted shelled sunflower seeds
2 tsp Ground cinnamon
¼ tsp Ground nutmeg
½ cup Coconut oil, melted
1 cup Coconut milk
½ cup Maple syrup, optional
Pinch of salt

Method

1. Preheat the oven to 325°F. Line a baking sheet with aluminum foil.

2. In a large bowl, combine oats, Vegan Pro, pumpkin seeds, sunflower seeds, cinnamon and nutmeg.

3. In another small bowl, whisk the coconut oil, coconut milk, maple syrup (optional) and salt. Stir into the oat mixture and mix well.

4. Spread the preparation evenly on the baking sheet lined. Bake for 25 to 35 minutes, stirring the granola every 5-10 minutes or until lightly browned and crispy. Let cool.

*Granola can be stored in an airtight container at room temperature for about one month.

By Your Wellness Corner
Writers at RAW Nutritional