Maple Pecan Granola

After my smoothie bowl post the other day, I wanted to provide you with the newest granola recipe I whipped up for a breakfast nutrition class at Sobeys the other day.

Quick, easy, crunchy, chunky, and delicious!

Maple Pecan Granola (~Serves 15 as a topping)

Ingredients:

  • 2 cup large flake oats (I used Bob’s Red Mill extra thick organic oats)
  • 2 tsp vanilla extract
  • 1/2 tbsp cinnamon
  • 1/4 cup all-natural maple syrup
  • 2 tbsp unrefined coconut oil, melted
  • 2 tsp psyllium seed husk (for a fibre boost – you can swap this out or add in flax meal, chia seeds etc)
  • 3 tsp spelt flour (or whole grain flour of choice)

Instructions:

  1. Preheat the oven to 275F
  2. Mix all ingredients in a bowl and evenly combine.
  3. Line a baking sheet with parchment paper.
  4. Evenly distribute the granola mixture across the pan. Pack it down flat about >1 inch thick on the baking sheet.
  5. Bake for ~35-40 minutes when beginning to brown.
  6. Remove from the oven and allow to cool for at least 30 minutes. When it is fully hardened into one giant chunk, break up into pieces 🙂
  7. Enjoy

granola

Pump Up the Protein in your Smoothies

PumpUptheProtein

Here’s a list of my go to ingredients to add into my morning smoothies. Greek yogurt is always my first choice of protein. As you can see almond milk didn’t make the cut. A common misconception is for athletes and active individuals to cut cow’s milk from their diet and choose almond milk instead. Cow’s milk is a much more substantial source carbohydrates and protein versus almond milk. Carbohydrates and protein are SO important for athletes and active individuals. Almond milk only contains ~1g of protein per 1 cup of milk. Cow’s milk stands at 9g protein per cup! A much better source. If you are lactose intolerant, soy milk is the closest to cow’s milk protein content at 7g protein per cup.

Protein is extremely important for muscle development and muscle synthesis.