Healthy Low Sugar Ginger Snap Protein Granola
‘Tis the season to make everything taste like gingerbread/snap EVERYTHING. It’s no secret that I LOVE the flavor and will attempt to make just about anything into something that tastes like my favorite holiday treat.
I kind of have a THING for making my own granola – it’s SO easy and SO much healthier than anything you can find in the store.
Over the last few years I’ve come up with a variety of different flavors like all using the same basic recipe with a few minor flavor changes. Either I’ll use different protein (vanilla, chocolate and even cappuccino) or swap out the spices but there is always one magic ingredient in the granola that makes it taste unique.
For this Ginger Snap Granola I used blackstrap molasses – which I am a HUGE fan of and put in and drizzle on EVERY-THANG. Traditional ginger snap recipes call for just straight up molasses but the blackstrap molasses has a lot of nutritional value and post-workout recovery benefits. It’s rich in manganese, calcium, magnesium and potassium along with iron which plays a vital role in the transfer of oxygen in the muscle.
Combine that with oats, plant protein and other anti-inflammatory ingredients like ginger and cinnamon and you’ve got yourself a perfectly festive post-workout treat!
Ginger Snap Protein Granola
- 4 cups gluten free quick rolled oats
- 1/2 cup almond butter (add a few more tbsp, if needed)
- 4 oz unsweetened applesauce
- 2 tbsp blackstrap molasses
- 1 scoop vegan vanilla protein powder (I used PlantFusion)
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger powder
- 1/2 cup chopped pecans
- top with oranges & crystalized ginger, if desired
- Preheat oven to 350 degrees.
- Add oats, almond butter, applesauce, molasses, protein powder and spices into a mixing bowl.
- Combine mixture until evenly until large clusters form (some will still be loose, that’s okay).
- Line a baking pan with parchment paper and pour the mixture on, distributing evenly.
- Bake for approximately 15 minutes, remove and spoon mixture around so that it doesn’t burn and place back in the oven. Bake for another 10 minutes- watch to make sure it doesn’t burn and remove sooner, if needed.
- Remove from oven and let cool.
- Pour granola into a large bowl along with pecans.
- Store in airtight mason jars.
- Enjoy with fresh oranges, apricots and crystalized ginger, if desired.
Have a recipe to share? Be sure to linkup (and link back) for Foodie Friday!
Welcome back to our weekly Foodie Friday link up! I’m linking up with Farrah from Fairyburger and Esther from Chocolate Runner Girl. Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well!