1 cup (100 g) old-fashioned rolled oats (certified gluten free, if necessary)
2 1/2 cups (75 g) crisp brown rice cereal (gluten free, if necessary)
1/4 cup (30 g) unsweetened coconut flakes (toasted is better)
3/4 cup (84 g) raw almonds, roughly chopped
3 tablespoons (18 g) powdered peanut butter OR 5 tablespoons (25 g) unsweetened cocoa powder
2 scoops (20 g) collagen protein powder
1/2 teaspoon kosher salt
1 1/2 tablespoons (21 g) Earth Balance Vegan Buttery Sticks, melted
1/2 cup (126 g) unsweetened smooth applesauce
3 egg whites (75 g)
2 tablespoons (42 g) pure maple syrup
1 to 2 packets monk fruit in the raw sugar substitute or erythritol (optional)
Preheat your oven to 325°F. Line a large rimmed baking sheet with parchment paper and set it aside.
In a large bowl, place the oats, rice cereal, coconut flakes, almonds, powdered peanut butter, protein powder, and salt, and mix gently to combine well. Create a well in the center and add the melted vegan butter, applesauce, egg whites and maple syrup, and mix gently to combine well. Transfer the mixture to the prepared baking sheet and spread into an even layer.
Place in the center of the preheated oven and bake for 12 minutes. Remove from the oven and stir gently to redistribute the mixture so the center is on the edges and vice versa. Return to the oven and continue to bake for another 12 minutes. Remove from the oven again, sprinkle the optional powdered sugar substitute evenly over the top of the granola, and stir to combine. Return to the oven and continue to bake for another 12 minutes or until deeply golden brown all over. Remove the baking sheet from the oven and allow the granola to sit until completely cooled and set. Break up into chunks and smaller pieces and serve immediately or store in a sealed glass container at room temperature until ready to serve.
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