Ingredients
2 cups rolled oats (gluten free if needed)
4 cups crispy rice cereal
1 scoop vanilla protein powder
1 tablespoon coconut oil melted
2 tablespoons natural peanut butter
2 tablespoons maple syrup or honey
1/4 cup sweetener such as xylitol or baking stevia (can use regular sugar as well)
2 egg whites, whisked
1 teaspoon vanilla extract
1 teaspoon sea salt
1 1/2 teaspoons cinnamon
Instructions
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a small sauce pan melt together the coconut oil, peanut butter, maple (or honey), and sweetener. Once melted stir in the vanilla, salt, cinnamon, amd protein powder, and egg whites until smooth. Now fold in the oats and rice cereal and scrape the mixture out onto prepared pan. Spread into an even layer and place in the oven to bake.
Bake for 25-30 minutes, stirring every 5 - 7 minutes throughout cooking. The granola is done when the clusters are golden brown. Allow the granola to cool completely. Store in an airtight container for up to one week.
Notes
Ingredients
2 cups rolled oats (gluten free if needed)
4 cups crispy rice cereal
1 scoop vanilla protein powder
1 tablespoon coconut oil melted
2 tablespoons natural peanut butter
2 tablespoons maple syrup or honey
1/4 cup sweetener such as xylitol or baking stevia (can use regular sugar as well)
2 egg whites, whisked
1 teaspoon vanilla extract
1 teaspoon sea salt
1 1/2 teaspoons cinnamon
Instructions
In a small sauce pan melt together the coconut oil, peanut butter, maple (or honey), and sweetener. Once melted stir in the vanilla, salt, cinnamon, amd protein powder, and egg whites until smooth. Now fold in the oats and rice cereal and scrape the mixture out onto prepared pan. Spread into an even layer and place in the oven to bake.
Notes
Per 1/2 cup serving (using xylitol)
Kcal:200 Fat: 5.5g Carbs:31g Protein: 9g