Vanilla Chai Protein Granola

Photo courtesy of Meg Gunther of myengineerednutrition.com.

While we all look forward to the warm days of summer, the True Athlete knows the off-season is where the hard work is put in and the real gains are made. Just like keeping your workout routine fresh and diverse, ensuring your diet is appetizing and enjoyable can be the crux when it comes to reaching your goals.

Thanks to Meg Gunther from My Engineered Nutrition, the days of hitting macros with the same monotonous foods are over. We all know that diet and nutrition play a critical role when it comes to our success, but why sacrifice taste and enjoyment? This recipe for Vanilla Chai Protein Granola ticks all the boxes when it comes to both taste and macro nutrients. With 11g Protein, 23g Carbohydrates, and 9g Fat in just a ½ cup serving, this 215 calorie post workout meal or midday snack will keep you right on track for hitting those off-season goals.

Preparation Time: 10 minutes
Cook Time: 35 minutes
Servings per batch: 8 servings (1/2 cup each)

Ingredients:
2 cups Oats (Any style will work) – Chai Latte Flavored
1/3 cup almonds, raw/unroasted
1/2 cup coconut flakes, unsweetened
2 scoops True Nutrition Vanilla Whey Protein (1/2 cup, 60 g)
1/4 cup pure maple syrup
1 tbsp coconut oil
1 tbsp water
2 tsp vanilla extract

Baking Materials:
Baking Sheet
Parchment Paper

Directions:
1. Preheat oven to 325°F. Line baking sheet with parchment paper. Set aside.
2. In a mixing bowl combine oats, almonds, and coconut flakes. Set aside.
3. In a small saucepan over medium heat, combine vanilla extract, maple syrup, and coconut oil. Stir until coconut oil has melted. Turn off heat and add True Nutrition protein powder, mixing continuously until incorporated. Make sure you turn OFF the heat before adding the protein. Over cooking will make the mixture too dry. Add 1 tablespoon of water to thin mixture.
4. Combine wet mixture into mixing bowl with dry ingredients. Stir with spatula until the oat mixture is covered with the wet mixture, making sure no clumps have formed.
5. Pour mixture onto baking sheet and spread into a single layer and place into oven.
6. Bake for 35 minutes. For even toasting, give granola a stir every 10 to 12 minutes so the oats do not burn. When granola is golden brown, remove from oven and allow to cool. Granola keeps well for a week if stored in an airtight container or Ziploc bag.

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