Toronto Dieitian

 

Ingredients

  • ½ cup pumpkin puree with 2 tbsps of water
  • 1 scoop of Vanilla Whey Protein Powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp kosher salt
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • 1/3 cup pure maple syrup or Honey
  • 3 tbsps brown sugar
  • 1 tsp vanilla extract
  • 2 ½ cups of rolled oats
  • ¼ cup uncooked quinoa
  • ¼ cup flax seed flour/ milled flax seed
  • ½ cup almonds
  • ¾ cup pumpkin seeds
  • 1 egg white
  • ½-¾  cup Craisins/ Raisins

Instructions

  1. Preheat oven to 350oF and line a large baking sheet with parchment paper or a reusable silicone baking mat
  2. In a small bowl, mix together the pumpkin puree, water, cinnamon, ginger, salt, nutmeg, allspice maple syrup, brown sugar and vanilla extract and the protein powder together until well combined and smooth.  Then combine with oats, flax seed flour along with the rest of the dry ingredients.  Mix until well incorporated
  3. In a separate bowl, briskly beat egg white until foamy and pour over the granola mixture and stir evenly
  4. Spread the uncooked granola mixture on a baking tray lined with parchment paper and gently press down with a spatula or wooden spoon.  Bake for 20 minutes
  5. Remove from oven to flip the granola and break apart while being careful to not break the granola into pieces that are too small, return to the oven for 15-20 minutes until the granola is nice and fragrant
  6. Remove from oven and let the granola cool (~1 hour)
  7. Once cooled, break into smaller pieces and store in an air tight container
  8. Enjoy with Milk, Yogurt or you carry it around for a delicious and portable snack

 

Recipe provided by Registered Dietiatian and Sports Dietitian, Ben Sit.  Find out more about the Nutrition Services available at Athlete's Care.




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