NUTRITION

SERVINGS

INGREDIENTS

0.5 cup old fashioned rolled oats

0.25 oz sliced almonds

0.25 oz pumpkin seeds

1 tbsp hemp hearts

1 tbsp maple syrup

0.5 tbsp coconut oil

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

0.13 tsp sea salt

1 large egg white

1 cup non-fat Greek yogurt

PREPARATION

• 1

  Preheat your oven to 325°F (165°C) and line a small baking sheet with parchment paper for easy cleanup.

• 2

  In a medium mixing bowl, combine the rolled oats, sliced almonds, pumpkin seeds, hemp hearts, ground cinnamon, and sea salt until well mixed.

• 3

  In a separate small bowl, whisk the maple syrup, melted coconut oil, vanilla extract, and egg white together until the mixture is slightly frothy.

• 4

  Pour the wet ingredients over the oat mixture and stir thoroughly, ensuring every oat and nut is evenly coated with the syrup and binder.

• 5

  Spread the granola in a thin, even layer onto the prepared baking sheet to ensure even toasting.

• 6

  Bake for 15 to 20 minutes, stirring the mixture halfway through to break up any large clusters and achieve a loose, golden-brown texture.

• 7

  Remove the tray from the oven and allow the granola to cool completely on the pan; it will continue to crisp up as it reaches room temperature.

• 8

  Place the Greek yogurt in a serving bowl and top with the cooled granola to enjoy a high-protein, crunchy breakfast.