Raspberry peach granola

2 cups whole oats

4 scoops vanilla or strawberry protein powder

4 tbsp honey

4 tbsp light maple syrup

1 cup fresh raspberries

4 small peaches, peeled and sliced

Preheat oven to 275°F. To make the granola, combine whole oats, protein powder, honey and light maple syrup in a small bowl. Mix well.

On a baking sheet lined with parchment paper, pour the mixture out and flatten. Place into the oven and bake until golden brown, usually around 40 to 45 minutes, checking often to ensure the oats don't burn. When done, remove baking sheet from oven and allow to cool until granola is hard and cool to the touch.

In a blender, blend the granola in pulse mode, just enough to break up the big pieces but not so much as to grind it into a powder. Place granola pieces into a small bowl and set aside.

In the blender, blend raspberries until a watery consistency is achieved. Next, on a cutting board, peel and slice 4 small peaches and divide evenly into 4 separate bowls. Over the top of the peaches, sprinkle even amounts of granola in each bowl. Mix together. Finally, top everything off with the raspberry puree and mix well.


415 kcal


25 g


72 g


3 g


0.6 g


1.2 g


0 0

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