High Protein Chunky Granola | Eat Like An Athlete
This is a staple I make in large batches at the players' houses for them and their friends to snack on or put in parfaits
NOTE: Along with my weekly day in the life private chef videos, I will be posting at least 1 recipe for my free subscribers every week.
This week’s FREE recipe are my delicious and easy Drop Biscuits!
First, here are some tips to get the perfect chunky granola everytime:
Use a Binding Agent:
Sweeteners: Ingredients like honey, maple syrup, or brown rice syrup help bind the granola together.
Fats: Coconut oil, butter, or nut butter adds moisture and helps create clumps.
Mix Wet and Dry Ingredients Thoroughly:
Ensure all dry ingredients are evenly coated with the wet mixture. This uniform coating helps create consistent clusters.
Press the Granola:
After stirring the granola halfway through baking, press it firmly into the pan with a spatula. This compacts the mixture, encouraging the formation of large chunks.
Avoid Over-Stirring:
Stirring too often or too vigorously during baking can break up the clusters. Stir only once midway through baking.
Low and Slow Baking:
Baking at a slightly lower temperature (around 325°F to 350°F) for a longer time allows the granola to dry out and crisp up without burning.
Let It Cool Completely:
Cooling is crucial. Allow the granola to cool fully in the pan before breaking it apart. The cooling process helps the clusters set.
Add Additions After Baking:
If you’re adding dried fruits, chocolate chips, or other delicate ingredients, do so after baking to avoid disrupting the clusters.
Okay now let’s get into the recipe:
High Protein Granola Recipe:
Servings: 5 cups
Ingredients:
Chunky Protein Granola
Ingredients:
4 cups protein oats (I use Kodiak
1/4 cup chia seeds
1 tablespoon cinnamon
1/2 tablespoon salt
1/2 cup honey
2 tablespoons maple syrup
1/2 cup coconut oil
1 tablespoon vanilla extract or paste
2/3 cup chopped pecans (or your favorite nuts)
1/2 cup deshelled sunflower seeds
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Dry Ingredients: In a large mixing bowl, combine the protein oats, chia seeds, cinnamon, salt, chopped pecans, and sunflower seeds. Mix well to ensure even distribution.
Prepare the Wet Ingredients: In a separate bowl, whisk together the honey, maple syrup, melted coconut oil, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Pour the honey mixture over the dry ingredients. Stir until every oat, nut, and seed is evenly coated.
Bake the Granola: Spread the granola mixture evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-22 minutes, stirring halfway through. If you prefer chunky granola, press the mixture together after stirring before returning it to the oven.
Cool the Granola: After baking, let the granola cool on the baking sheet for at least 40 minutes. This cooling process is crucial for achieving chunky clusters, as the granola will clump together as it cools.
Store and Enjoy: Once completely cool, break the granola into clusters and store it in an airtight container.
COMMENT what you think and tag me (@hungrymockingbird) if you try it!
I love to hear your feedback!
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