Chocolate Protein Granola

Preheat oven to 350º fahrenheit. 

Put gluten free rolled oats into a large mixing bowl. 

In a separate bowl, add protein powder, nut butter and maple syrup. (Note: if your nut butter is not runny, you can microwave it to make it thinner or just ensure it’s mixed very well with the maple syrup). Mix/whisk ingredients together until well combined and form a smooth mixture. Make sure there are no clumps.

Pour mixture into the bowl with the oats. Use a spatula, wooden spoon, or your hand to mix everything together until dry ingredients are evenly coated with the wet mixture. 

Once ingredients are well combined, line a baking sheet with parchment paper. Spread granola mixture evenly onto the pan. (Note: make sure the layer is not too thick to ensure even baking). 

Place baking sheet into preheated oven and bake for 20-25 minutes, or until golden brown. Stir granola every 10 minutes to ensure even cooking and prevent burning. 

Once granola is baked, remove from the oven and let cool completely on the baking sheet—this allows the granola to get crispy and develop the signature granola texture!

When granola is cooled, you can break into smaller clusters if desired. At this point, you can also add in your favorite things like dried fruit, dairy-free chocolate chips, coconut flakes, or toasted nuts to add more flavor and texture.

Store in an air-tight  container for 1-4 weeks and enjoy!

Pro Tips:

• Dried cherries or cranberries would be delicious with this chocolate granola!
• Serve this over your favorite dairy free yogurt, a smoothie bowl, or eat it like cereal with dairy free milk.