1/4 cup almond butter

1/4 cup maple syrup

1 tsp. vanilla extract

2 cup rolled oats

1 serving vanilla soy protein powder

1 tsp. cinnamon

1/4 tsp. salt

1/3 cup dairy-free chocolate chips


Preheat oven to 170oC / Gas 4 and line your baking tins with greaseproof paper.

In a large mixing bowl combine the oats, protein powder, cinnamon and salt.

In a small saucepan over medium-low heat, add almond butter and maple syrup, stirring until the almond butter is melted and fully combined with the syrup. Stir in vanilla extract. Remove from heat and stir into the oat mixture.

Spread the granola mixture over a baking sheet, leaving as many clusters as you want, and bake for 8 minutes. Remove from oven, stir, and bake for another 8 minutes, or until lightly golden.

Let cool completely before adding chocolate chips and transferring to a storage container. The granola will still be slightly soft when it comes out of the oven, but it will harden up as it sits at room temperature and cools.