{"id":390242,"date":"2022-04-20T17:26:29","date_gmt":"2022-04-20T16:26:29","guid":{"rendered":"https:\/\/formnutrition.com\/us\/?p=390242"},"modified":"2022-04-20T17:16:11","modified_gmt":"2022-04-20T21:16:11","slug":"how-to-make-protein-granola","status":"publish","type":"post","link":"https:\/\/formnutrition.com\/us\/inform\/how-to-make-protein-granola\/","title":{"rendered":"How to Perfect Your Homemade Protein Granola"},"content":{"rendered":"

If you’re looking to start your day off the right way and fill yourself with enough energy to get you to lunch, you can’t go far wrong with a bowl of homemade protein granola. Nutritious and filling, it has an advantage over shop-bought alternatives thanks to being able to control the added sugar it contains, and of course, which protein flavour<\/a> you’d like to enhance the deliciousness.<\/p>\n

Here we ask plant-based recipe developer, Ana Lopez<\/a>, for their top tips on making homemade protein granola, including some killer granola flavour combinations to try and a tasty sugar-free granola recipe.<\/p>\n

Perfecting Your Protein Granola<\/h2>\n

The main elements in a good granola are your base, a sweetener, nuts or seeds, and then finally, dried fruits.<\/p>\n

For the base, my top recommendation would be to use jumbo oats. Porridge<\/a> oats unfortunately are not that great for granola, but they can be added as a little extra to help you create some clusters. A pro tip when thinking about your oats is to add about 1\/4 cup of porridge oats for every 2 cups of jumbo oats to create beautiful, moreish clusters.<\/p>\n

You can always swap your base for buckwheat groats (buckwheat groats are the hulled seeds of the buckwheat plant \u2014 they have quite a mild taste) or gluten-free oats for a GF-friendly granola.<\/p>\n

For some much-needed sweetness, you can sweeten your granola with many different things. You can use honey or maple syrup, for example, banana blended with dates, a sweetener, or even some orange juice.<\/p>\n

When thinking about your dried fruits, my tip is to choose as many as you like to give different flavours. Coconut can be added from the start but is better if you add it after baking.<\/p>\n

For the nuts and seeds, use raw nuts or seeds all the time, and be sure to bake your granola no higher than 170\u00b0C, as nuts tend to get burned before you finish baking your granola.<\/p>\n

Ana’s Favourite Granola Flavour Combos<\/h3>\n

This is a difficult one as I love many different flavour combinations, but the ones that I keep regularly going to are:<\/p>\n