Ever needs something quick and easy for breakfast? Make these healthy protein peanut granola clusters in advance, and have them at the ready for when you’re in a rush! Because of the natural fats from the nuts and the peanut butter, and the protein addition, this granola will keep you full for longer. It is a much cheaper and healthier alternative to store-bought granola, since it is free from excessive sugar, additives and preservatives. I love making my own granola because it is great fun to customise, and it also makes your kitchen smell amazing!
Baking your oats and nuts before adding them to the granola mix helps to bring out a deeper nutty taste. The toasty flavour helps to make the granola richer, less bitter (since raw peanuts are relatively bitter in comparison), and simply more delicious. I also find that once the oats are toasted, they have a much more pleasant texture in granola. In addition, I also have discovered that oats that have been baked absorb less liquid- meaning that your granola will not be super crumbly, hard or dry. This granola has a lovely crispy but also moist texture, the perfect consistency to add to lots of different dishes e.g. yoghurt or submerged in milk. It holds its shape very well, but won’t take any teeth out whilst chewing on it!
Additional protein peanut granola cluster ideas:
- Add your granola to a yoghurt bowl
- Sprinkle some clusters onto your porridge bowl for some crunch
- Simply as a snack
- Served with some dairy free milk as an entire breakfast
- Sprinkled onto a fruit bowl
- Added to a sorbet or sundae
- Potential additions to your granola clusters: chia seeds, flax seed, sunflower seeds, pumpkin seeds, nutmeg, dairy free chocolate chips, a touch of cocoa powder
You can substitute the peanut butter for dairy free butter. Some may find that the peanut butter, peanut protein powder, and the roasted peanuts can be a little overwhelming. However, as an absolute peanut butter superfan, I love the peanut overload! Using dairy free butter will reduce the intense peanut flavour slightly (if this is what you want), and also adds a toasty saltiness to your granola. Another reason why I opt for peanut butter over dairy free butter is because it helps to add more healthy fats to the protein peanut granola clusters. I love the idea that this breakfast/snack/dessert (however you like to consume your granola) is high in healthy fats, meaning it will keep me full and satiated for longer. I find that if I consume this over regular granola, I don’t feel as snack-ish after a few hours.
If you love peanut butter, check out these recipes too:
- Peanut fudge
- Protein peanut oatmeal cookies
- Reeces style porridge bowl
- Peanut butter cups
- Rice cake snickers
- Peanut soy sauce
- Pad Thai
- Single serve protein cookie dough
The fact that we freeze the protein peanut granola clusters rather than baking the block ensures that we keep in the moisture. This prevents the granola from getting dry, brittle and hard. By baking the oats beforehand, the granola still has that toasty flavour, but a lovely, softer interior with crisp exterior. The coconut oil is our main ingredient that helps the granola to keep its cluster shape. This works because coconut oil is solid at room temperature, meaning that once fully cooled in the freezer, the protein peanut granola clusters will hold their shape. In addition, the coconut oil helps to give a subtle sweet flavour, which I love!
Ingredients: (makes 4 servings)
- 2 1/2 cups of oats (porridge or rolled oats)
- 1/2 cup maple syrup
- 1/3 cup smooth peanut butter
- 1/4 cup light brown sugar
- 1/2 tsp vanilla sugar/vanilla extract
- 1/4 cup chopped walnuts
- 1/3 cup peanuts
- 1/4 cup ThatProtein peanut protein powder
- 1/3 cup melted coconut oil
- 1 tsp cinnamon
- Salt
Method:
Step 1: preheat the oven to 180°, then place your oats, peanuts and chopped walnuts into the oven for 15 mins, mixing them halfway through.
Step 2: in a medium pot, mix your butter/nut butter, maple syrup, sugar, vanilla sugar/extract and salt until the sugar has dissolved.
Step 3: in a large bowl, combine your toasted oats and walnuts with the hot liquid mix you have just made, cinnamon, melted coconut oil and peanut protein powder.
Step 4: leave to cool slightly, and then press into a parchment-lined baking tin. Leave in the freezer for 40 mins.
Step 5: remove from the freezer and break off into clusters. Some chunks will be larger than others, break apart until you get your desired granola clusters.
The clusters will keep in an airtight container for 2 weeks. Ideally store them in the fridge for more firm bars, or at room temp if you want softer granola.
Send me images of your peanut protein granola clusters! My Instagram is TheLazyLowFODMAP, make sure to tag me in your posts or DM the pictures!
