INGREDIENTS
¼ cup almond butter
¼ cup rice malt syrup
½ cup chopped almonds, pecans & hazelnuts
½ cup of whole almonds
¼ cup pepitas
1 tsp vanilla extract
2 cup rolled oats
2 tbsp JUST BLENDS Creamy Vanilla protein powder
2 tbsp ground flax
1 tsp cinnamon
¼ tsp salt
¼ cup almond butter
¼ cup rice malt syrup
½ cup chopped almonds, pecans & hazelnuts
½ cup of whole almonds
¼ cup pepitas
1 tsp vanilla extract
2 cup rolled oats
2 tbsp JUST BLENDS Creamy Vanilla protein powder
2 tbsp ground flax
1 tsp cinnamon
¼ tsp salt
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| METHOD |
| 1 | Preheat oven to 325F and spray a baking sheet with cooking spray or line it with parchment paper or a non-stick baking mat. Set aside |
| 2 | In a small saucepan over medium-low heat, add almond butter and rice malt syrup, stirring until the almond butter is melted and fully combined with the syrup. Stir in vanilla extract |
| 3 | Remove from heat and add oats, protein powder, flax, cinnamon, chopped nuts, pepitas and salt. Mix well ensuring that all of the oats are well coated |
| 4 | Spread the granola mixture over a baking sheet, leaving as many clusters as you want, and bake for 8 minutes. Remove from oven, stir, add the whole almonds and bake for another 8 minutes, or until lightly golden |
| 5 | Allow to cool completely before transferring to a storage container. The granola will still be slightly soft when it comes out of the oven, but it will harden up as it sits at room temperature and cools. ENJOY! |
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