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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Delicious Ginger Granola

Granola: the tastiest thing created, ever, no joke. On the train today, I just needed some granola. It was a terrible craving – I was feeling very lost without it, as sad as that sounds. I basically just love crunchy things so it was understandable. Well, guess what I decided to pop into the oven when I got home today! Some delicious, whole grain (shh don’t tell anyone that it’s so healthy), fruit and nut granola clusters!! And, I used an additional secret whole grain just to make this granola a COMPLETE PROTEIN! Wooo 🙂 talk about awesome. The granola clusters have the perfect amount of ginger spice to them, the dried fruit and barley syrup gives it some sweetness, while the nuts add some more crunchiness along with the toasted oats and quinoa! It’s really a perfect granola blend – simply delicious.

This recipe for granola provides all the essential proteins, carbohydrates, and essential fats (nuts and almond butter)! It’s very low in sodium, very low in saturated fat, low sugar, gluten-free, dairy-free, whole grain, high in fiber, no cholesterol, and high in vitamins and minerals like magnesium! Like seriously, just check out the nutrition facts per serving – yeah, maybe the calories freak you out at first, but the calories are all coming from healthy monounsaturated fats, dietary fiber, and protein! The sugar content is only 20% of the recipe and half of that sugar content is completely natural, and the saturated fat isn’t even 1g! Soooo, I don’t see anyone stopping you from eating a little extra if you wanted 🙂

Per Serving Nutritional Information (total 12 servings): 

Calories: 221

Protein: 7.5g

Carbs: 30g

Sugar: 6.0g

Fiber: 5.75g

Cholesterol: 0mg

Sodium: 5mg

Fat: 8.33g

Monounsaturated Fat: 2.75g

Polyunsaturated Fat: 3.33g

Saturated: 0.75g

 

Whenever you make a homemade lentil mix or granola, you need to have the following basic ingredients that I learned from Sally (here) and if you have them, you can literally make any flavor you want!

1. The grain/lentil

2. The add-ins you plan to toast (nuts/seeds)

3. The add-ins you plan to mix (dried fruit, chocolate)

4. A sticky sweetener (honey, barley malt, maple, or brown rice syrups, etc.)

5. A sticky binding (nut butter, applesauce, oil, etc.)

So, let’s break down my recipe:

This granola recipe is primarily centered around oats and quinoa, two whole grains that are high in dietary fiber and protein. In fact, quinoa is considered a complete protein, making this granola recipe just the perfect daily snack for anytime of the day! Oats have been proven to lower the risk of heart diseases, stabilize blood sugar and insulin levels, and reduce cholesterol. And, since these oats will be freshly baked, you will be getting the best of these benefits rather than only half of them, which is what you would get from processed granola. What could be healthier?! Moreover, if you noticed the ingredients list, I chose to use barley malt syrup as my sticky sweetener because this syrup provides more natural sugar sweetness to the granola and actually has an extra boost on protein! Even more, its robust flavor is delightful with the fruit and nut blend and its stickiness really helps to form the granola pieces into delicious, crunchy clusters. Yummm, I hope you enjoy!

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The Recipe

Yields about 5 1/2 cups (12 – 16 Servings)

Serving Size: 1/2 cup

2 cups gluten-free rolled oats

1 cup dry quinoa, uncooked

3 tbsp barley malt syrup

2 tbsp almond butter

2 tsp cinnamon powder

2 tsp ginger powder

1/4 cup raw pumpkin seeds (pepitas)

4 tbsp flaxseed, ground

1/4 cup almonds, diced into small pieces

4 tbsp (52 g) chia seeds

1/2 cup raisins

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Directions

1. Preheat oven to 325 F.

2. Line a large baking sheet with some parchment or wax paper. Or, use a baking pan and spray with PAM.

3. In a large mixing bowl, throw together the oats, quinoa, flax, nuts, cinnamon, and ginger.

4. In another smaller bowl, mix together the almond butter and barley malt syrup. You want it to be a very smooth and liquid-like mixture so heat for 30 seconds if needed or add some more of each ingredient till you get the consistency you want.

5. Pour the melted almond butter and barley syrup mixture into the large mixing bowl and stir all of the ingredients together. You want the syrup to coat all of the oats and quinoa.

6. Spread onto the baking sheet and bake for ~ 15 minutes. Remove and mix the granola around so you bake all of the sides evenly and don’t burn anything. Baking for another ~ 10 more minutes. I did my granola in two batches since it didn’t all fit on my pan.

7. Remove the granola and make sure the oats are golden (that indicates that they are completely toasted). Cool for about five minutes and then mix in with the raisins. The hot granola with melt the raisins a tiny bit, helping to form even more granola clusters!

8. Let the granola completely cool and then store in an air-tight container. Enjoy!! 

Sweet and Zesty Coconut Lentil “Granola” Snack

You may have noticed from my past posts, but I love love love crunchy snacks. My all-time obsession food is granola! Well, if I buy store-bought granola, I end up eating like four times the serving requirement and that’s like more than 3/4ths of my daily calorie intake, which is ultimately a problem since I eat granola everyday. So, I started to experiment with making homemade granola since I’m home from college for the summer. Today, I made one that has a blend of Indian spices so it’s has a nice zesty spice to it. If you like salty, sweet, and spicy snacks, this recipe is perfect for you because it is a blend of them all! I used lentils instead of your atypical oats and made it coconut flavored! I’m also going to try out making a different recipe for granola with actual oats later on today so look out for that recipe too! This recipe is really simply but delicious – the lentils give you the crunchiness of granola, but give you a healthy dose of protein as well. Moreover, coconut is just a beautiful fruit and flavor in general. It works really well with the spicy zest, balancing it out with a nice blend of sweetness, so I highly recommend you use that combination if you like savory snacks! Lastly, I added some ground flaxseed since I didn’t have whole flaxseeds, but really wanted to add some healthy omega-3 fatty acids to the recipe so that worked out perfectly. Let me know how you like this if you try it out! 🙂 It’s really perfect for like a breakfast side or an afternoon snack with some hot tea, and the best part is that it’s an easy on-the-go snack too that you can pack and enjoy whenever you want some zesty crunchiness!

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The Recipe

Yields 6 – 8 Servings

Serving Size: 1/2 cup

2 cups red lentils, soaked overnight

1 cup shredded coconut flakes

1 tsp cinnamon powder

2 tbsp ground flaxseed

2 tbsp extra-virgin coconut oil, melted

1 tsp masala powder or 1 tsp curry powder

3/4 – 1 tsp salt

**Other possible add-ins: raisins, dried cranberries, chocolate or carob chips, nuts, granola, dried fruit (berries, bananas, peaches, apricots, etc.)

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Directions

1. Preheat the oven to 350 F.

2. Mix all of your ingredients together in a mixing bowl. Feel free to add any other ingredients you want (I suggested some other add-ins above).

3. Spray a pan with PAM or line with some oil. If you have a nonstick pan, you don’t have to spray it. Another option is lining your pan with some parchment paper. All these options will work – you just want to make sure your lentils don’t stick to the pan.

4. Bake for 20 minutes. Remove the pan and mix around the granola so it doesn’t get burnt.

5. Bake for another 10 minutes. Remove and let the granola cool for about half an hour. Store in an airtight container (it will last fresh up to a month!). Enjoy whenever!

Greek Yogurt Parfait

My brother is trying to get used to taste of Greek Yogurt so he can add some more protein to his vegetarian diet. Therefore, I made him a parfait to help him enjoy the yogurt. It had a balance of protein, sweetness, carbohydrates, and whole grains so it was a good breakfast option and could even be a great snack or dessert. I used granola, honey, and blueberries and layered yogurt in between in a normal drinking glass that I found in the kitchen.

** Update: a day later, my sister wanted to have a yogurt parfait too so I made her one with the same ingredients but added some Kellogg’s Froot Loops in between the layers! Here’s a picture (the recipe is the same, just add some Froot Loops with the granola):

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The Recipe

Yields 1 Serving

Serving Size: 1 8 fl oz glass

1 cup 0% fat greek yogurt

1/2 cup granola

1/2 cup blueberries, washed

1 tbsp honey

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Directions

1. Layer the parfait in the following way and enjoy with a spoon straight from the glass (be sure to split the yogurt in thirds when putting it in the glass, the blueberries in thirds, and the granola in halves):

– yogurt

– blueberries

– granola

– yogurt

– honey

– blueberries

– yogurt

– granola

– blueberries

Vegan Baked Apple Granola Dessert

one apple slice with pumpkin flax granola

If you’re anything like me, you are always craving something sweet and satisfying. But, you look at that chocolate bar’s nutrition facts, and you can already feel your hard work to stay on a diet flying away. Well, that’s when I decided to experiment a little with the famous baked apple dessert, which you can even use as an afternoon snack! Everyone has to have heard of apple crisp. Well, I personally LOVE granola. I live by it, no joke. My favorite one is pumpkin flax granola, which you can find here, and it is also the one I used in this recipe. Since I love granola SO much, I thought of combining it with apples into a jumbo, yummy dessert! I hope you enjoy this tasty yet guilty free dessert as much as I do! 🙂

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The Recipe

Yields 2 Servings

Serving Size: 1/2 apple with toppings

1 large apple, sliced into two large pieces (slice down the core on both sides, remove the core and you are left with two apple slices with flat tops)

2 tbsp honey (you could use butter in place of honey if you wanted)

2 tsp brown sugar (optional – only if you feel you want some more sugar)

4 tbsp nature path’s pumpkin flax seed granola (this is my personal favorite, but you can use any you want – I’ve tried nature valley honey granola as well and it tasted just as amazing)

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Directions

1. Place the two apple slices on a microwavable plate.

2. Using a knife, spread 1 tbsp of honey onto each slice.

3. Sprinkle 1 tbsp of brown sugar onto both of the slices, sticking it to the honey.

4. Microwave the apples for ~ 4 minutes.

5. Remove the plate and sprinkle both apples with granola and enjoy! Be careful, as the apple may still be hot. Some may prefer to use a knife to cut the apple slices into halves or to use utensils to eat because the honey does make the dessert sticky!