Crispy Almond Protein Granola with Lemon Drizzle
This almond granola with a zero-carb lemon drizzle on top is high in protein, and light and crispy in texture. Pea protein crispies, bran flakes, and homemade cashew butter all help keep the protein high, carbs low, and the granola extra light. I baked this on a 2/3 size baking sheet and got large pieces. If you don’t have a baking sheet so large, you could divide the granola into two regular baking sheets to cook.
Servings Prep Time
20cups 15minutes
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
20cups 15minutes
Cook Time Passive Time
20minutes 1hour
Ingredients
Dry Ingredients
  • 2cups crispy quinoahttps://nuts.com/cookingbaking/grains/quinoa/puffs.html or sub for crispy rice cereal
  • 2.5cups pea protein crispsmine were generously provided by Puris when they sent samples for another project, but these are similar https://www.amazon.co.uk/Veety-Protein-Crispies-Natural-Bavaria/dp/B01MFHW66B
  • 3cups bran flakesI got mine at Aldi’s
  • 1.5cup old fashioned rolled oats
  • 1cup almonds
Wet Ingredients
Lemon Almond Drizzle, Optional
Instructions
Dry Ingredients
  1. Heat oven to 325 F. Prepare a large baking sheet with a non-stick silicone baking mat, or parchment paper. I used 2/3 size, if you have something smaller, prepare 2 sheets. If you try to crowd your granola, it will be chewy instead of crispy, and it won’t bake evenly.
  2. Combine all ingredients together in a large bowl.
  3. Combine cashew butter and IMO syrup in a large microwave-safe bowl, and microwave in 30-second intervals, stirring between, until mixed thoroughly, and very liquidy.
  4. Add almond extract, salt, and vanilla extract. Stir well.
  5. Pour combined wet ingredients into dry ingredients, and stir very well to incorporate. Keep stirring once you think you’re done, you don’t want any dry granola! This normally takes me a full 4-5 minutes, don’t rush it.
  6. Spread granola loosely and evenly onto prepared baking sheet(s). Don’t pack granola down. Bake for 20 minutes at 325 F. Remove from oven promptly when done.
Lemon Almond Drizzle, Optional
  1. Whip egg white with 1 tsp lemon juice to soft peaks with an electric whisk or stand mixer.
  2. Add erythritol, in thirds, After each addition, stir with your whisk before turning on the mixed to wet all of the powder so it doesn’t fly everywhere. Learn from my mistakes 🙂
  3. After all erythritol is incorporated, continue whisking until stiff peaks return, if they have softened. Add in all extracts.
  4. When granola is done baking, allow to cool in th baking sheet for about 10 minutes before pouring drizzle on top in thin streams.
  5. Allow drizzle to completely harden before storing in an airtight container at room temperature. Keeps 1 week.
Recipe Notes

1/20th of a recipe (roughly 1 cup) contains 240 kcal, 13.1 grams protein, 14 grams fiber, and 41.8 grams total carbs (1.8 grams sugar).