Another recipe created as part of my breakfast recipe collaboration with Crazybadman, a Singapore-based sports shop. I shared this granola with a few friends and they loved it! It’s not too sweet, balanced, nutty and crunchy with warm fruity notes.
Crazybadman has the best-tasting vegan protein powder in many flavours – use code MORETHANVEGGIES for 10% off.
Sea Salt Chocolate Cinnamon Granola
Makes about 3 cups
Macros (1 serving = 0.5 cup)
- 8.5 g protein
- 16 g carbohydrate
- 15 g fat
- 2.3 g fibre
- 2 cups rolled oats
- 1/2 cup of your preferred nut (I used organic pumpkin seeds)
- 1/3 cup BioTechUSA Vegan Protein Chocolate Cinnamon flavour
- 1 tsp fine sea salt
- 1 tsp cinnamon powder (optional, recommended if you prefer a stronger cinnamon taste)
- 1/8 cup shredded coconut (optional, recommended)
- 1/3 cup dried fruit of your choice (optional, recommended. I used dried Japanese yuzu strips.)
- 1/8 cup maple syrup (use real maple syrup for best flavour)
- 1/4 cup organic coconut oil (don’t worry, there’s no coconut taste in the end result!)
- 1 teaspoon vanilla paste/extract (optional, recommended)
- Heat oven to 180C. Line a large baking sheet with parchment paper, and set aside.
- In a large mixing bowl, stir together dry ingredients.
- In a separate mixing bowl, stir together wet ingredients till mixed. Pour the wet mixture into the dry mixture, and stir until evenly combined.
- Spread the granola out evenly on the prepared baking sheet. Bake for 20 -25 minutes, stirring once halfway through, until the granola is lightly toasted and golden brown.
- Remove baking sheet from the oven and transfer to a wire rack. Let cool until the granola reaches room temperature. Transfer to an airtight clean container to store. Keep at room temperature for 1 week, then transfer to store in fridge for up to 1 month.
- This recipe works with Vanilla Cookie, Hazelnut, Forest Fruit and Banana flavours available on Crazybadman too.
- Add more sweet syrup if you prefer bigger clumps. I tried to keep sugar level as low as possible.
- Coconut oil and shredded coconut will another layer of fragrance and natural sweetness. Thus highly recommend to include. There’s no residue coconut taste in the end result if you use good quality ones.
- Real maple syrup is the best-tasting sweet syrup out there. The second best is gula melaka, which is also cheaper.
- For gluten-free, use gluten-free oats.
For more Crazybadman x Morethanveggies high-protein recipe videos, visit my YouTube channel here. This is the video for the previous no-bake mango cheesecake recipe.