Chocolate Protein Granola (Dairy, Gluten, and Grain-Free)

White bowl with chocolate granola in it topped with strawberries.

Chocolate Protein Granola (Dairy, Gluten, and Grain-Free)

Chewy and with a delicious chocolate flavor, this chocolate protein granola recipe is the perfect high protein snack to munch on.

Course Snack

Cuisine American

Keyword Granola

Prep Time 5

Cook Time 18

Cooling time 30

Total Time 23

Servings

Calories 407kcal

Author Shelby Stover

Equipment

Ingredients

⅛ cup Hemp hearts
½ cup pecans chopped
¼ cup Pumpkin seeds
⅛ Cacao powder
½ cup Shredded coconut unsweetened
2 tablespoons Almond butter runny
3 tablespoons Oil Coconut or avocado
3 tablespoons Maple syrup
⅛ cup Egg whites

Instructions

Preheat the oven to 325F.
Mix together all the dry ingredients.
In a small pot on the stove, melt together the oil and nut butter or low heat until you can easily mix it. Mix in the egg whites to it.
Pour wet into dry and mix until everything is coated.
Portion the granola onto a lined baking tray and smooth it out.
Bake for 7 minutes and then use a silicone spatula to stir the granola around before smoothing it back out.
Bake for another 7-11 minutes.
Remove from the oven and let it cool fully on the pan.

Video

Notes

Use fresh nut butter so that it’s a bit runny, otherwise, it won’t mix well.

I like to sprinkle the top of the chocolate granola with a bit of sea salt before it bakes, optional but delicious.

Make sure to spread the granola on the baking tray evenly and not in one big clump. When you stir it after the halfway point, re-spread it.

You don’t want it to dry out too much as it doesn’t go crispy, just burnt. So, in the last 5 minutes watch it closely. The end result is a chewy texture.

Let it cool on the pan for the full 30 minutes once out of the oven. This is where it hardens up a bit.

Nutrition