Saturday, February 4, 2017
Luke's Grand Granola
In a large bowl, mix the following ingredients:
8 cups oats
1/2 cup coconut flakes
Remnants of previous batch if any (can also add cereal crumbs)
In a blender purée the following:
Two bananas
1/4 cup brown sugar or agave nectar
1 teaspoon vanilla extract
1/4-2 cup coconut oil
1/4-2 cup peanut butter
1/2 cup hemp hearts
2 scoops vanilla whey protein isolate
1/2 cup water
Fold purée into the oats mixture. Diving onto two cooking sheets lined with baking or wax paper. Bake at 250 degrees for 90min. Let granola cool in the oven or remove immediately.
I have this for lunch most days during the week. I use snack-sized ziplock bags into which I add granola, raw almonds, pumpkin seeds, chopped apricots (I use a veggie chopper), craisins, and occasionally dark chocolate chips. The granola also goes well yogurt for parfaits, ice cream for sundaes, for cereal in the morning.
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I have recently cut out the oil and use de-fatted peanut butter powder (PB Fit) to lower the fat content. Adjust water to maintain similar, thick consistency of the purée as before--I have had occasions where I used too much water and it did not turn out well. I have also substituted dates for the bananas.
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