🌿THE HIPPIE HAPPY FOODIST: Not Your Cookie Cutter Recipe Blog!

Lemon Poppyseed Protein Granola

Gulp down this gluten-free, whole-foods-plant-based Lemon Poppyseed Protein Granola! Deposit a handful into your breakfast bowl or your mouth.

With just a handful of fresh, zingy ingredients, you can have an affordable tray of crunchiness in under an hour. It keeps for 2 months and seems to pair well with everything (except chocolate. Do not do that. I refuse to take responsibility for the flavor clashing involved in that decision.) I also love how no stirring is required. No babysitting baking today! Save that for biscotti.

A quarter cup is never enough ‘nola.  It’s gotta be a whole bag or bust! I’ve compromised with this recipe, though. 1/2 cup offers 11 grams of complete protein, plus fiber and lipids. “Fat” is a teeth-clenching word. “Lipids” sounds much nicer and science-ier.

Homemade Lemon Poppyseed Protein Granola

Makes 2 1/2 cups (5 servings with 1/2 cup each)

  • 1.5 cups (120g) oats*
  • 3/4 cup (70g) textured vegetable protein (TVP)
  • 1/3 cup (56g) mixed nuts** (I recommend macadamia nuts and slivered almonds.)
  • 1.5 tablespoons poppy seeds
  • 1 large lemon, zested AND juiced
  • 3 tablespoons granulated or liquid sweetener (monkfruit or stevia preferred)
  • If not using wet sugar (i.e. maple syrup, agave, etc:) 2 tablespoons applesauce
  • Optional: 1/2 teaspoon lemon extract
  1. Combine all dry ingredients- oats, TVP, nuts, seeds, zest, and granulated sweetener, if using.
  2. Pour in the liquid ingredient(s.) This could mean sweet syrup, applesauce, and lemon extract. The lemon juice (about 3 tablespoons) may be enough. Stir until lightly moist.
  3. Spread onto a lined cookie sheet (parchment paper or silicone mat,) and bake for 10-15 minutes at 350F. Do not let it burn! For this recipe, it does not matter if you preheat the oven, but the baking time may increase.
  4. Let it cool for at least 30 minutes, then sift the granola to feel its crunch.

Nutrition Facts: 230 calories | 11g protein | 5g fiber | 11g fat (2g saturated)

Enjoy this on a smoothie bowl, some coconut kefir, or under a pond of soymilk. Save this recipe for spring or go all rebel and eat lemon poppyseed granola during December;)

Best Dishes,

The Hippie Happy Foodist™

1 Comment

  1. […] poppyseeds, cardamom, and 1/2 cup blueberries into the thickened oats. This is a combo of a lemon poppyseed muffin and a blueberry […]

Leave a Reply

Your email address will not be published. Required fields are marked *

The Hippie Happy Foodist