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| Yogurt topping |
Sharon Wolff
The idea behind this recipe was to create a lower sugar, high protein granola. I like to top my already sweet smoothies and yogurt with a little bit of texture and crunch. Store-bought granolas have unnecessary added sugar or other sweeteners. I only added a small amount of honey for stickiness and barely a touch of sweetness. The
chocolate is unsweetened. If you want your granola to be sweeter, add more honey to taste. The protein comes from
almonds,
chia seeds and
quinoa.
The ingredient amounts given below can also be adjusted to your tastes. Measurements are not exact, because neither am I. The combo of the granola on top of yogurt or a smoothie definitely satisfies my sweet tooth and love of chocolate. I am not a dietician and do not know the protein, calorie, carb or fat content.
COMBINE IN LARGE BOWL:
- 1 bag unsweetened 100% cacao chips
- 1 bag sliced natural almonds (no salt or oil)
- 1/2 bag whole natural almonds (no salt or oil)
- 1/2 C chia seeds
- 1/2 C uncooked quinoa
- 1 T ground cinnamon
- 1 T honey (or to taste)
- 2 T soy butter (or peanut butter)
- 2 T vanilla extract
- 4 C uncooked oatmeal
Spread on cookie sheet that has been lined with parchment paper
Bake at 300 until chocolate is fully melted and granola begins to brown. It will not be crunchy.
As chocolate begins to melt, stir with spatula to coat evenly.
Allow to cool. Place in air tight container. I like to store in freezer and use as needed.
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| Close up texture |
