Yes, you can have chocolate for breakfast with this Protein Packed Chocolate Granola recipe!  Loaded with oats, nuts and seeds, cocoa, and plant based protein powder, this granola is satisfying and super delicious.

To make this granola protein packed and oh so satisfying, we added Botanica Perfect Protein Chocolate!  Botanica’s Perfect Protein is a unique blend of sprouted organic brown rice, organic quinoa, and organic coconut.  Using sprouted whole food ingredients makes our protein powder easy to digest and absorb.  Plus its packed with naturally occurring vitamins, minerals, antioxidants, healthy fats, and fiber.

Having adequate protein with your meals and snacks is so important!  It helps to keep your blood sugar stable which means more even energy levels throughout the day and the ability to go 2-4 hours between meals without feeling hungry.  Protein is also very important post workout for muscle building and recovery.

Our recipe uses an ingredient you may not be familiar with – cacao butter!  Cacao butter is the fat extracted from cacao beans during manufacturing.  What’s left of the bean is ground into cacao powder.  Cacao butter is solid at room temperature so it helps to create sizable clusters in the granola as well as adding to the chocolate flavour.

This Chocolate Protein Granola recipe is a breeze to make.  Simply combine the dry ingredients, and melt the cashew butter with the maple syrup and cacao butter.  Then combine everything together and bake at a low temperature until crunchy.  This makes a big batch so you’ll be set for quick breakfasts and satisfying snacks.

We hope you all LOVE this chocolate granola.  It’s:

• Crunchy
• Nutty
• Perfectly sweet
• Protein- & fiber-rich
• Quick and easy to make
• & A chocolate lover’s dream

This granola is a perfect healthier breakfast option or snack when you are in the mood for something sweet or don’t feel like cooking.  Pair with your favourite smoothie bowl or with your favourite dairy-free yogurt and seasonal fruit.

Protein Packed Chocolate Granola

Makes 5 cups (10 half-cup servings)

Vegan, gluten-free, dairy-free, refined sugar free.

Ingredients:

• 2 cups Organic quick oats
• ½ cup Botanica Perfect Protein Chocolate (about 1.5 scoops)
• ½ cup shredded coconut
• ½ cup hemp hearts
• ¼ cup + 2 tbsp. cocoa powder
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ¼ cup chia seeds
• 2 tsp. cinnamon
• ½ tsp. fine pink Himalayan salt
• ½ cashew butter (or almond butter)
• ½ cup maple syrup
• ¼ cup cacao butter**
• 1 tsp. vanilla extract

Method:

1. Preheat the oven to 325 degrees F and line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, protein powder, coconut, hemp hearts, cocoa powder, pumpkin seeds, sunflower seeds, chia seeds, cinnamon and salt.
3. In a small sauce pot over low heat, melt together the maple syrup, nut butter, cacao butter and vanilla. Stir constantly with a spatula or whisk to ensure nothing burns or sticks.
4. Once melted and fully combined, pour the liquid ingredients over the dry ingredients. Use a spatula to combine.  The mixture will me moist and clusters should form.
5. Spread the granola out onto the prepared baking sheet in an even layer. Break up any large chucks with your hands and try to have small spaces between the clusters.  If the pan is looking too crowded, transfer some granola to another pan.
6. Place pan in the middle rack on the oven for 25 minutes. After 25 minutes, turn the oven off, remove the parchment paper from the pan but leave the granola in the oven for at least an hour to finish drying out.
7. Once cool and dry, store in an air tight container in the fridge to ensure freshness. Serve on top of a smoothie bowl or banana nice-cream, or with dairy-free yogurt and fruit.

*Be sure to use certified gluten-free oats to keep the recipe strictly gluten-free or if you are celicac.

**you may substitute coconut oil for cacao butter, however, results and flavour will vary.  Cacao butter is solid at room temperature so is great for the clustered texture of this granola.  If making this recipe in the summer time with coconut oil, be sure to store in the fridge.

Notes: want more clusters in your granola?  Here are some tips:

• Mix well! Make sure the wet ingredients thoroughly coat the ingredients.
• Don’t stir the granola while baking.
• Let it cool completely, then break into chunks.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your photo with #botanicahealth on Instagram (we love seeing your creations!).  Be well, friends!

nutritional information: