Oh my! This is a very tasty granola recipe. I will try it with almond butter and sunflower seed butter to see which one I like better. I do not eat peanuts due to s sensitivity. I did try a little of this batch and it is very tasty. It smells delicious too. The hubby loved it.
This is not an original recipe nor do I take credit in its creation. I found it, tried it and liked it so I thought I would share. Photo credits also go to original blog post from All Day I Dream About Food. I have tried several recipes from All Day I Dream About Food. I really enjoy their blog and recipes.
- 1 1/2 cups almonds
- 1 1/2 cups pecans
- 1 cup shredded coconut or almond flour
- 1/4 cup sunflower seeds
- 1/3 cup Swerve Sweetener
- 1/3 cup vanilla whey protein powder OR collagen protein powder
- 1/3 cup peanut butter
- 1/4 cup butter
- 1/4 cup water
Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.
In a food processor, process almonds and pecans until they resemble coarse crumbs with some larger pieces. Transfer to a large bowl and stir in shredded coconut, sunflower seeds, sweetener, and vanilla protein powder.
In a microwave safe bowl, melt the peanut butter and butter together.
Pour melted peanut butter mixture over nut mixture and stir well, tossing lightly. Stir in water. Mixture will clump together.
Spread mixture evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Remove and let cool completely.
When I try the other nut butter varieties, I may add the almond flour instead of the coconut. I am not a big fan of coconut. I used a plain whey protein powder and sweetened coconut flakes. The peanut butter is a reduced sugar variety.
Because I was bouncing between 4 recipes, I put in 1 cup of sunflower seeds instead of 1/4 C. We like sunflower seeds and it doesn’t seem to make too much of a difference. There is not an overload of sunflower seeds.
If you try this, let me know what you think.