High Protein Granola

My husband has been eating High Protein Nutella Granola with Vanilla Greek Yogurt for months. Because the majority of the granola is nuts and/or seeds, it packs a lot of protein into a manageable breakfast, and coupled with the Greek Yogurt, which also contains a lot of protein, this breakfast keeps him going until lunchtime–and he usually eats it between 6 and 6:30 a.m. As a result of being primarily nuts, this packs well with the yogurt and doesn’t get soggy. This sized batch lasts a couple of months at our house.

Nutella High Protein Granola (Makes a lot)

14 cups ground raw/unsalted nuts (We use mostly raw almonds, but also raw pepitas, walnuts, pecans, cashews, macadamias, (You can also include ground raw/unsweetened coconut, oat bran, milled flax seed, wheat germ, if desired.))

4 cups old fashioned oatmeal

1 cup brown sugar

1 cup butter

1 ½ cups Nutella (You can substitute peanut, or almond butter if desired)

1/2 tsp salt

Preheat oven to 250 degrees.

Combine nuts and oatmeal in a large bowl and set aside.  Put sugar, butter and Nutella in a microwave safe bowl or measuring cup and microwave on 50% power until butter and Nutella are melted.  Stir well until thoroughly combined.  Pour the half the Nutella mixture over the nut/oatmeal mixture and stir well. Add the remaining Nutella mixture and stir until everything is well coated.  Spray 2 large baking trays with baking spray and press granola mixture firmly into trays.  Place trays in preheated oven and bake for 60 minutes.  Remove granola from oven and flip sections of the granola over and press into pan with back of the spatula.  Return to oven and bake for 60 more minutes, or until the granola is toasty.  Cool completely.  Store in an airtight container in the refrigerator.

This is best with whole milk vanilla Greek yogurt.  We love the Honey and Honey Vanilla flavors from Aldi. It is made even more delicious by adding sliced bananas, fresh strawberries or raspberries, or low sugar berry jam.

Happy Eating!