This granola is great on top of Greek yogurt or in a bowl with unsweetened almond milk. You can add raspberries or strawberries instead of blueberries, or a combination of all three!
Use any size sheet pan for this recipe, as long as you can lay the granola in a single layer.
Ingredients:
- ½ cup almonds, chopped
- ½ cup pecans, chopped
- ½ cup walnuts, chopped
- ¾ cup flaxseed
- ¾ cup unsweetened coconut flakes
- 3 tablespoons hemp hearts/seeds
- ¼ cup sugar-free pancake syrup
- ¼ cup smooth almond butter
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla extract
- ¼ cup dried blueberries, divided
Instructions:
1. Preheat the oven to 325°F. Line your sheet pan with parchment paper.
2. In a food processor, pulse the nuts for about 1 minute.
3. In a medium bowl, combine all remaining ingredients, reserving 2 tablespoons of blueberries for later. Mix until the entire mixture is lightly coated.
4. Pour into your prepared sheet pan and press into the sheet pan firmly and evenly.
5. Bake for 20–25 minutes, until browned.
6. Allow to cool completely, approximately 45 minutes. Break into pieces and add the remaining blueberries. Store in an airtight container in a cool, dry place.
This recipe is high protein, moderate fat, and low carb. The idea is that you stay full and keep your muscles healthy by eating a high level of protein each day.
Calories: 275; Total Fat: 22g; Net Carbs: 5g; Protein: 8g
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