Ingredients
Scale
- 2 cups Old Fashioned Rolled Oats (certified gluten-free if necessary)
- 2 scoops (approx. 60g) Vanilla Whey or Casein Protein Powder
- 1/2 cup Chopped Pecans or Walnuts
- 1 tablespoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
- 3 tablespoons Blackstrap Molasses
- 2 tablespoons Pure Maple Syrup
- 2 tablespoons Melted Coconut Oil or Creamy Almond Butter
- 1 Large Egg White (whisked until frothy)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This ensures the granola doesn’t stick and makes cleanup effortless.
- In a large mixing bowl, whisk together the rolled oats, protein powder, chopped nuts, ginger, cinnamon, cloves, nutmeg, and salt. Ensure the protein powder is evenly distributed through the oats so you don’t end up with chalky clumps.
- In a separate medium bowl, combine the molasses, maple syrup, melted coconut oil, and vanilla extract. In a small ramekin, whisk the egg white until it becomes light and frothy, then fold it into the wet mixture. The egg white is the secret ingredient that creates those coveted crunchy granola clusters.
- Pour the wet mixture over the dry ingredients. Use a spatula to toss everything together until every oat is thoroughly coated in the spiced molasses mixture. Take your time here; dry spots will result in a dusty texture after baking.
- Spread the mixture onto your prepared baking sheet in a thin, even layer. Press down firmly with the back of your spatula to help the ingredients stick together. Bake for 20 to 25 minutes. Halfway through, rotate the pan, but do not stir the granola if you want big chunks. Remove from the oven when the granola feels slightly firm and smells fragrant.
- This is the most important step: let the granola cool completely on the baking sheet for at least 30 minutes. As it cools, it will harden and become crunchy. Once fully cooled, break it into clusters and store it in an airtight jar.
- Cook Time: 35 minutes