Strawberry Coconut Cashew Protein Granola
Ingredients
Units
Scale
- 2 cups rolled oats
- 1/2 cup rice puffs
- 1/2 cup crushed freeze-dried strawberries
- 1/2 cup chopped cashews (feel free to swap with your favorite nuts or seeds)
- 1/3 cup unsweetened coconut shreds
- 1/2 cup Sprout Living Pro Collagen (berry)
- 1/4 teaspoon salt
- 1/4 cup cashew butter (or any nut butter of your choice)
- 1/3 cup honey
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Line a 9×13-inch rimmed baking tray with parchment paper and set aside.
- In a large bowl, combine the rolled oats, rice puffs, crushed freeze-dried strawberries, chopped cashews, coconut shreds, protein powder, and salt. Mix well to evenly distribute the ingredients.
- In a microwave-safe measuring cup or a small pan on the stove, combine the cashew butter, honey, and coconut oil. Heat until warm and melted, stirring occasionally.
- Stir in the vanilla extract into the warm liquid mixture.
- Pour the liquid mixture over the dry ingredients in the bowl. Stir until all the dry ingredients are fully coated and evenly mixed.
- Transfer the granola batter onto the prepared baking sheet. Spread it out into an even layer.
- Bake for 25 to 30 minutes, or until the edges are golden brown.
- Allow the granola to cool completely on the baking sheet. Once cooled, break it into large clusters!
