A vegan recipe! This homemade granola contains plenty of protein-rich foods: Zenit plant protein, TVP, pumpkin seeds, and almonds. Add it to your yogurt in the morning to increase your protein intake.
In brief
- Preparation: 10 minutes
- Baking: 25 to 30 minutes
- Protein: about 15 g per 125 ml (1/2 cup) of granola alone
- Nutrition facts: about 32 g of carbohydrates, 15 g of fat, and 6 g of fiber per 125 ml of granola alone (basic version, approximate values)
Ingredients
- 500 ml (2 cups) large-flake oats
- 250 ml (1 cup) TVP (textured soy protein)
- 2 scoops of Zenit organic vanilla plant protein
- 250 ml (1 cup) roasted almonds, salted or unsalted, chopped
- 85 ml (1/3 cup) pumpkin seeds
- 45 ml (3 tbsp) flax seeds
- 45 ml (3 tbsp) sesame seeds or other seeds (hemp, sunflower, camelina…)
- 165 ml (2/3 cup) maple syrup
- 30 ml (2 tbsp) canola oil
Preparation
- Place the rack in the center of the oven. Preheat the oven to 165 °C (325 °F). Line a baking sheet with parchment paper.
- In a bowl, mix all the ingredients well. Spread on the baking sheet.
- Bake for 25 to 30 minutes, stirring halfway through.
- Let cool completely.
Danielle’s tip
Store in an airtight container for 3 to 4 weeks.
For a higher-protein breakfast: served with 175 g (3/4 cup) of plain Greek yogurt, your bowl provides about 30 g of protein. With 250 ml of milk or soy drink, about 22 to 24 g.
Note: almond, oat, and coconut drinks contain very little protein (about 1 g per cup).
No time to cook? Zenit’s almond and multigrain protein granola is certified Aliments du Québec: serve 60 ml over Greek yogurt, and breakfast is ready!
Frequently asked questions
How much protein is in this granola with TVP?
About 15 g per 125 ml (1/2 cup) of granola alone, and about 30 g with 175 g of plain Greek yogurt.
What is TVP?
Dried textured soy protein: it adds crunch and lots of protein to granola.
Danielle Dubois, Dt.P., nutritionist
Member of the Ordre des diététistes-nutritionnistes du Québec
Founder of Zenit Nutrition