Protein Powdered Trail Mix Granola

First off, I would like to thank Kylie for nominating me for the Beautiful Lipstick Award! I’m really honored that she and other fellow bloggers appreciate the recipes I post, and I hope I can continue to blog when I go back to college in two weeks! On that note, foodwithmalvi also had its Vegan Double Chocolate Chip Muffins and its No-Cook Chickpea Salad posted on FindingVegan.com so go check that out!

Now, today’s morning recipe. Well, I was reading Peas and Thank You and came across the recipe for Protein Trail Mix Cookies so I decided to make my own version of that recipe and convert it into a Protein Trail Mix Granola! I have to say, it turned out really delicious. While I was making it, I was worried that the protein powder would just be shifted to the bottom of the container and not stick to anything. Boy was I wrong. It turned out pretty perfectly and tasted even better! I had some with coconut yogurt for breakfast this morning and it was phenomenal. There’s a very nice blend of sweetness and crunchiness in the trial mix. And, the oats aren’t baked to the point of granola crunchiness so there’s sort of a cookie texture to the whole trail mix since the oats are in-between a crunchy and a soft texture. Also, you’ll see in the original recipe that raisins were used, but I decided to use a more antioxidant-rich option and threw in some delicious goji berries instead! Moreover, it’s so healthy! There’s no added sugar at all and the trail mix is full of healthy unsaturated fats and a great serving of protein, perfect for a pre or post workout snack or an on-the-go trail mix! I hope you like it.

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The Recipe

Yields 12 Servings

Serving Size: 1/2 cup

3 tbsp flaxseed, ground

3/4 cup non-diary milk (I used unsweetened almond milk)

1/4 cup almonds, silvered

1/4 cup sunflower seeds

1/4 cup raw pumpkin seeds

1/4 cup semi-sweet chocolate chips or carob chips

1/4 cup goji berries

2 cups gluten-free oats

4 scoops SunWarrior Chocolate Warrior Protein Powder

1/4 tsp vanilla extract

3 tbsp raw honey

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Directions

1. Preheat the oven to 350 F.

2. In a bowl, mix together the flaxseeds and the milk. Let it sit to the side.

3. In a large mixing bowl, measure out all of the rest of the ingredients and chop the almonds.

4. Your flaxseed and milk mixture should now look like this:

5. If it does, mix it into the bowl of ingredients and stir thoroughly to spread the honey and the flaxseed mixture around. You should start to see clusters forming and the protein powder sticking to the ingredients. It will still seem a little dry to you, but don’t worry because it still will bake perfectly and taste amazing. If you want it to be more cluster-like, add some oil or nut butter, but I honestly can say that this recipe tastes just perfect as a trail mix more than your typical granola.

5. Spray a pan with some PAM or line with some oil.

6. Spread out the trail mix evenly and pat it down.

7. Bake for ~15 – 20 minutes. Check frequently to make sure your nuts are not getting burnt.

8. Let the trail mix cool and then store in an airtight container for several days. Enjoy alone or as a topping to any snack or breakfast dish! I had some with yogurt this morning. 

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Raw Chocolate Peanut Banana Balls (Gluten-free, No Added Sugar, & Protein-Packed) <100 calories each!

My daddy loves banana bread, but I’m trying to encourage my family to eat less sugar and baked goods so instead of making your typical banana bread, I decided to make him raw chocolate peanut butter banana cookies that are gluten-free and protein backed! Sounds too good to be true? It actually kind of is because I couldn’t even believe how good they tasted when I finished. They taste basically like a peanut butter nutella bananas! NO ADDED SUGAR what so ever – my dad didn’t believe me when I told him as I served it to him as dessert this afternoon. Well, it’s true. These raw cookies are not only high fiber, high protein, low calorie, and healthy, but they are also low sugar (all natural!). There seriously is not a healthy cookie that tastes this good. The cookies are bite size too so it’s perfect for breakfast, snack, dessert, post-workout recovery snack, or late-night treat. It even fits perfectly into any diet plan because all of the fat calories in this cookie are from healthy monounsaturated and polyunsaturated fats in comparison to your store-bought cookies that are always high in saturated fats. Everything in this recipe is natural and raw! So easy to make too – only 6 ingredients and takes less than thirty minutes to make! So good – even my little siblings loved it. I broke down the ingredients and calorie per cookie just for fun to see what I really had put together, and it blew my mind. Take a look: 

Calories: 99

Protein: 3.5g
Carbohydrates: 11g
Sugar: 4.5g (all natural)
Fiber: 3g
Fat: 4.5g
Saturated Fat: 0.6g
Monounsaturated Fat: 1.6g
Polyunsaturated Fat: 1.9g

It’s healthier and tastier than your typical shop-bought peanut butter cookies too so make a batch today!! I’m going to eat one now haha, hope you enjoy!

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The Recipe

Yields 18 Servings

Serving Size: 1 cookie/ball

1/2 cup gluten-free rolled oats

6 tbsp creamy organic peanut-butter (if you are allergic to peanuts, you can substitute with cashew, sunflower, or almond butter as well – basically any nut butter you want!)

1 scoop SunWarrior Chocolate Warrior Protein Powder (can substitute with your own protein powder and 2 tbsps of cocoa powder if you don’t specifically have chocolate flavored powder)

2 ripe bananas, peeled

7 deglet noor dates, pitted

4 tbsp chia seeds

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Directions

1. Place all of your ingredients together in a mixing bowl.

2. Use a masher to mix all of the ingredients together, focusing on mashing the bananas and the dates properly.

3. After you’ve mashed as much as you can, place the batter into the blender and blend on a high pulse for 5 minutes if you think your batter is still not even (the way to tell is if you see date pieces or banana pieces that aren’t fully mashed). 

4. Take all of the batter out of the blender and place it back into the mixing bowl. Place the bowl into the refrigerator for about 10 – 15 minutes to harden a little. Be warned that your hands will get very dirty because the batter is sticky – it’s all peanut butter yum!

5. While your batter is in the fridge, line a serving plate or platter with parchment paper.

6. Remove the batter and use your hands or scooper/spoon to make 18 evenly-sized balls. Place them on the parchment paper. You can press down on the balls with the back of a spoon if you want them to be more cookie-shaped.

7. Place the parchment paper into the fridge and eat whenever you want! The cookies will stay fresh in the fridge for about 4 – 5 days. You can enclose them in an airtight container too to store but make sure you line the bottom of the container with parchment paper or your cookie will stick to the bottom of the container.