So being home from school (and Colorado) has me in a munching mood. Like, a crazy munching mood. I’m just lazing around the house…trying to be productive…and eating. The problem is, eating peanut butter by the spoonful may SOUND appealing, but after a while…you need something different! So. I have adapted the original recipe from Alton Brown to my race recipe granola to this granola which is even yummier than before. It gives a kick of crunchiness, sweet seeds, rich peanut butter, and a subtle taste of vanilla to make an awesome granola for cereal, snacking, or pre-race fuel.
Gli ingredienti (even though this is totally not Italian)-
- 2 cups rolled oats
- 1 cups mixed nuts
- ¼ cup pumpkin seeds
- 1/2 cup no sugar maple syrup
- 1/4 cup brown sugar
- 6 tbs better n peanut butter or 3 tbs of regular nut butter
- 2 scoops of vanilla soy protein powder
- 1/2 teaspoon salt
Preheat the oven to 350 F.
Spread the rolled oats on one baking sheet, and the mixed nuts and pumpkin seeds on another. Toast them in the oven for 15 minutes, tossing occasionally.
In the meantime, combined the maple syrup, brown sugar, and salt in a heavy bottom metal pan and heat on burner until brown sugar has completely dissolved. Transfer to a bigger bowl .
Once oat mix is done, immediately pour oats and nuts into the syrup mix and stir until oats are coated.
Add the nut butters and mix until even. Add the protein powder and mix until you can’t see traces on the mix.
Spread mix onto a baking sheet and bake for 20 minutes, making sure it doesnt burn along the way. Don’t get it too crispy in the oven because it will continue to solidify after you take it out.
I stole bits and pieces of this from http://www.foodnetwork.com/recipes/alton-brown/granola-bars-recipe/index.html – Alton Brown’s granola bar recipe 🙂
Yields: about 5 1/2 cups
Nutrition per 1/4 cup serving: