Birthday Cake Protein Granola
1 Cup rolled oats (sub with chopped cashews and walnuts for a grain-free alternative)
2 Tbsp sweetener of choice (monkfruit sweetener, coconut sugar or any sweetener you choose)
2 Tbsp ground flax seeds
2 Tbsp hemp hearts
3 Tbsp (or one scoop) vegan vanilla protein powder
2 tsp vanilla extract
2 Tbsp syrup of choice (maple syrup, coconut syrup or sugar free syrups work!)
3 Tbsp peanutbutter or cashew butter
3 Tbsp liquid coconut oil
2-3 Tbsp rainbow sprinkles (I use vegan, dye free sprinkles)
Preheat oven to 350F
To a large bowl, all of the dry ingredients and whisk to combine.
In a small bowl, whisk together the wet ingredients.
Pour the wet ingredients into the large bowl with the dry ingredients and toss to fully combine. The mixture should have a wet sand texture and if you find it is too dry, add more water until you reach that consistency.
Line a baking sheet with parchment paper and grease the parchment paper.
Spread the granola mixture across the parchment paper to create a flat layer. Using a spatula and your hands, press the granola to be flat and densely packed,
Bake for 10-12 minutes and allow to cool completely (important to allow to cool so it hardens fully).
Once the granola sheet is completely cool and hardened, break the granola up into bite sized chunks.
Storage: store in an air tight container for 1-2 weeks! Enjoy with milk and berries, on top of a smoothie or vegan yogurt!