Gluten-Free High Protein Granola Recipe
User Reviews
5
Gluten-Free High Protein Granola Recipe
Description
This granola features a mix of protein-rich hemp hearts, walnut, almond flour, and collagen powder with naturally sweetened honey and almond butter. Shredded coconut and pumpkin seeds contribute texture and subtle, nutty flavors. The addition of egg whites helps bind clusters, giving the granola a chewy, connected form once baked at a moderate temperature.
Baking in two stages, with stirring in between, ensures even cooking and cluster formation. Cooling fully allows the granola to harden enough to break into chunks. The dried cranberries provide bursts of tart sweetness balancing the rich nuts and coconut.
Stored chilled in an airtight container, the granola maintains freshness. Its nutrient-dense ingredients make it suitable for protein boosting in a breakfast meal or as a topping for yogurt or smoothie bowls.
Ingredients
- ½ cup hemp hearts
- ½ cup coconut shredded
- 1 cup walnuts chopped
- ⅛ cup walnuts Chopped
- 1 cup almond flour
- ¼ cup pumpkin seeds
- ⅓ cup coconut oil measured solid
- ½ cup almond butter
- ⅓ cup honey
- ⅛ cup collagen powder
- ½ cup dried cranberries
- ⅓ cup egg white
Instructions
- Pre-heat the oven to 300 degrees Farenheit
- In a large bowl, mix together all the dry ingredients.
- Melt the coconut oil and whisk together all wet ingredients except the egg whites.
- Pour wet into dry and combine.
- Add in the egg whites and mix well. It will look wet.
- Portion onto a baking sheet and press down slightly. The granola should all be "connected" (this is what makes bigger clusters)
- Bake for twenty minutes.
- Stir the granola with a silicone spatula. Move the middle parts towards the outside and then press down lightly again so it's mostly connected.
- Back another twenty minutes.
- Turn the oven off and let sit for ten minutes.
- Remove from the oven and let cool in the pan. Then, scrape it off, break it up into preferred chunks and store in the fridge.
Notes
- The mixture looks wet after adding egg whites; this is normal for proper cluster formation.
- Any dried fruit can substitute for cranberries as preferred.
- Use quality collagen powder for best results and nutritional content.
- Store granola in an airtight container in the fridge to preserve freshness.
- This recipe yields about 5 cups; one serving is approximately half a cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 15g | 30% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 26mg | 1% |
| Potassium | 211mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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