Chickpea Granola

Chickpea Granola

From the High Protein Breakfast Ebook...

| CHICKPEA GRANOLA |

This Chickpea Granola recipe is made macro friendly by replacing some of the usual nuts and seeds with chickpeas, and instead of full fat peanut butter it uses peanut butter powder. Chickpeas are a carb source with protein and peanut butter powder is a protein source with little to no fat. These two swaps make this granola recipe both lower in fat and higher in protein than a traditional store bought granola while still being high in fiber and nutrients! Serve granola with just soy milk for 19g protein per serving, or as listed below with protein milk or protein yogurt for 32-40g protein per serving.

 

Protein Milk:

Add 1 serving protein powder (roughly 20g protein) to water or soy milk (7g protein per serving), shake well, and use as the milk base to your granola bowl.

 

Protein Yogurt:

Add 1 serving protein powder (roughly 20g protein) to plain vegan yogurt (4g-8g protein), and whisk vigorously until smooth and creamy. Top with granola.

 

Storing: Keep granola on the counter in a container that allows for a little bit of air, this will keep the chickpeas crunchy much longer.

 

Recipe makes 12 servings

Macros per serving, just granola:

327 cals - 15g fat - 36g carbs - 12g protein

 

Macros per serving with protein milk:

427 cals - 17g fat - 37g carbs - 32g protein

 

Ingredients:

2 cups chickpeas, canned

1 cup pumpkin seeds

6 dates, chopped

⅓ cup flax meal

⅓ cup brazil nuts, chopped

2 cups sprouted oats

2 tbsp cinnamon

½ cup peanut butter powder

½ cup date syrup

¼ cup olive oil

½ tsp salt

 

Protein milk, per serving: 25g vanilla protein + 1 cup water, shaken.

 

Recipe:

Preheat the oven to 350 F and line a baking tray with parchment paper.

Drain and rinse the chickpeas.

Pat chickpeas with paper towel to dry as much as possible.

Spread dried chickpeas across prepared baking tray and bake for 20 minutes. You want them partially roasted, not cracking yet.

To a mixing bowl add: roasted chickpeas, pumpkin seeds, flax meal, brazil nuts, sprouted oats, and cinnamon, mixing everything together well.

In a small bowl add: peanut butter powder and 1/3 cup water, whisking to combine. Then add date syrup, oil, and salt, whisking together.

Pour over chickpea mix and stir together really well.

Spread granola across baking tray and bake for 14-16 minutes.

Granola should be browning on the bottom.

Granola clusters will harden together while they cool.

Enjoy!

 

 

Make sure to check out the High Protein Breakfast Ebook for more protein packed recipes.

 

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