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Botanica Pumpkin Protein Granola

Teri-Ann Carty's latest creation, the Botanica Pumpkin Protein Granola, is a game-changer for granola lovers and protein seekers alike. With a base of hearty oats, crunchy pumpkin and brazil nuts, and a boost from Botanica Health's Perfect Protein with Adrenal Support, this granola is a nutritional powerhouse. Flavored with warm spices like cinnamon, ginger, and nutmeg, and sweetened with maple syrup and pumpkin seed butter, it's a treat that's as delicious as it is beneficial. Whether you're looking to amp up your protein intake or simply craving a tasty breakfast, this granola recipe has got you covered.

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Ingredients For High Protein Granola

  • Oats: A gluten-free grain that’s high in fiber, providing a hearty texture and base for the granola.
  • Pumpkin Seeds & Brazil Nuts: Loaded with protein, healthy fats, and essential minerals, these nuts and seeds add crunch and nutritional value.
  • Sunflower Seeds & Desiccated Coconut: Offer additional texture, flavour, and healthy fats to the mix.
  • Botanica Protein Powder Adrenal Support: A key ingredient for boosting the protein content and supporting energy levels throughout the day.
  • Cinnamon, Ground Ginger, Nutmeg: These spices provide classic pumpkin spice flavors that perfectly complement the granola’s nutty and sweet profile.
  • Salt: Enhances the overall flavor of the granola.
  • Pumpkin Seed Butter, Maple Syrup, Olive Oil: Work together to bind the dry ingredients, add moisture, and ensure the granola bakes up nicely clumped and crispy.

How Do You Add Protein into Your Granola?

Incorporating protein into granola is simpler than you might think. By adding a scoop of high-quality plant-based protein powder, like Botanica Health’s Perfect Protein with Adrenal Support, you can significantly boost the protein content without compromising on taste or texture. The protein powder blends seamlessly with the other ingredients, making it an easy and effective way to enhance your granola.

How to Make this High Protein Granola?

This granola comes together with ease. Start by mixing the dry ingredients, then gently heat the wet ingredients to combine. Pour the liquid over the dry mix, ensuring everything is well-coated, and then spread it thinly on baking sheets. A key tip for achieving perfect clumps is to press the granola firmly into the pan before baking and allow it to cool completely before breaking it apart.

What to Eat With Granola

This pumpkin protein granola is incredibly versatile. Enjoy it with a splash of homemade cashew milk, sprinkle it over your favorite yogurt, or grab a handful as a nutritious snack. It’s also delightful when paired with fresh fruit or as a topping for smoothie bowls. It keeps well in an airtight container for weeks!

Why You’ll Love This Pumpkin Protein Granola

Aside from being able to easily add more protein to your granola; there’s so much to love about this recipe. It’s not just the high protein content or the gluten-free aspect; it’s the combination of flavors and textures that makes each bite a delightful experience. The warmth of pumpkin spices, the crunch of seeds and nuts, and the nutritional boost make this granola a must-try.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Botanica Pumpkin Protein Granola

I promised you all that I had a bunch of granola recipes up my sleeve and I wasn’t kidding! This granola is packed with protein thanks to the help of @botanicahealth Perfect Protein with Adrenal Support. If you are anything like me you are trying to find ways to increase your protein intake first meal of the day and this granola can definitely help you with that!This recipe could easily be made nut free if needed but feel free to bump up the nuts if you desire.
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Servings: 12 cups
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Equipment

  • stovetop, food processor
  • chef knife
  • bowls
  • pot

Ingredients

  • 3 cups oats
  • 1 cup pumpkin seeds
  • 1 cup brazil nuts chopped
  • ½ cup sunflower seeds
  • ½ cup desiccated coconut
  • 1 scoop Botanica Protein Powder Adrenal Support
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • ¾ tsp salt
  • ½ cup pumpkin seed butter
  • ½ cup maple syrup
  • ½ cup olive oil
US Customary - Metric

Instructions

  • Preheat oven to 320 convection if you have it. To a large bowl add dry ingredients. Add wet ingredients into a small pot and heat over medium low, stirring to incorporate. Pour liquid over dry ingredients and stir to coat thoroughly.
  • Divide granola onto 2 baking sheets spreading into a thin layer. Press the granola down with the back of a spatula and place in the oven. Bake for 20 minutes. Turn the pans and then back for an extra 10 minutes
  • *Keep a close eye on the granola. Oven temperatures vary. You don’t want it to burn!

Notes

If you can't find pumpkin butter use whatever is easily accessible!

Nutrition

Serving: 1serving | Calories: 379kcal | Carbohydrates: 28g | Protein: 10g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 157mg | Potassium: 294mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

4 Responses

  1. Do you have any recommendations to substitute for the oats. I’m pre diabetic and am supposed to cut down on carbs. Would quinoa work?if so, Should it be cooked?

    Reply

  2. Hello!
    I recently started following you on Instagram and absolutely love all your recipes. I am so excited to try this and wanted to ask if I can substitute the plant protein powder here with whey protein powder? Thank you!

    Reply

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