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In this video, I’m sharing 3 simple snack ideas that are packed with protein, healthy fats, and flavor!
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RECIPES
Maple Almond Granola
Ingredients
3 cups old-fashioned whole rolled oats
3/4 cup almond flour
1/2 teaspoon salt
3/4 cup chopped or sliced almonds
¼ cup pepitas
¼ cup dried cranberries
1/3 cup coconut oil
1/3 cup packed coconut palm sugar
1/3 cup maple syrup
1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 300°F and line a 9×13-inch baking pan with parchment paper. Set aside.
In a large bowl, combine the oats, almond flour, salt, almonds, pepitas, and cranberries. Set aside.
In a medium saucepan, heat the coconut oil, brown sugar, and maple syrup over medium heat, whisking until the sugar dissolves. Remove from heat, whisk in the vanilla, and pour the mixture over the oats. Stir until everything is evenly coated and sticky.
Transfer the mixture to the prepared baking pan, pressing it firmly into an even layer with a spatula.
Bake for 40 minutes, rotating the pan every 10 minutes to ensure even baking. Remove the pan from the oven, but leave the oven on. Let the granola cool in the pan for 5–10 minutes—this step is key!
Carefully lift the granola slab out using the parchment paper. Cut into squares, then break them into smaller clusters (be cautious as the granola will be hot!). Place the clusters back into the pan or spread them on a lined baking sheet and bake for another 10 minutes (this will help the edges of the clusters to firm up).
Once done, remove from the oven and let the clusters cool completely. The longer they cool, the crunchier they become.
Store the cooled clusters in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months. When ready to eat, thaw at room temperature.
Seasoned Crackers
Ingredients
1 1/2 cup almond flour
1 egg
2 tsp dried parsley
1/2 tsp dried dill
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp cream of tartar
Instructions
Preheat the oven to 350 (F)
Mix all ingredients in a bowl. The dough should come together in a ball. If it’s too dry, add a little oil or water. If it’s too wet and sticky, add a little more almond flour.
Roll the dough out between two sheets of parchment paper. Try to get it evenly rolled, about 1/8″ is my preference.
Remove the top parchment sheet and use your pizza cutter to cut a grid across the dough. This will give you a square shape.
Transfer the cut dough on the bottom piece of parchment paper to the baking sheet.
Bake in the 350 (F) oven for 8-12 minutes, or until the tops of the crackers are starting to brown.
Let cool on the baking sheet.
Notes
If the crackers aren’t crispy enough for you, just stick them back in the oven for a few minutes.
Chocolate Protein Balls
Ingredients:
1 cup rolled oats
1/2 cup plant-based protein powder (chocolate or vanilla flavor)
2 tbsp raw cacao powder
2 tbsp chia seeds or flaxseeds
1/4 cup almond butter (or any nut butter)
1 tbsp maple syrup or honey (optional for sweetness)
1/4 cup almond milk (to bind)
1/4 cup dark chocolate chips (optional)
Pinch of sea salt
Instructions:
In a medium bowl, combine the oats, protein powder, raw cacao powder, chia seeds, and sea salt.
Add the almond butter, maple syrup (if using), and 2 tablespoons of water or almond milk.
Mix everything together until fully combined. If the mixture feels too dry, add more liquid, a tablespoon at a time, until you can form a dough.
Once the dough is ready, roll into 1-inch balls.
Optionally, roll the balls in extra cacao powder or chocolate chips for a fun coating!
Place the balls on a tray lined with parchment paper and refrigerate for at least 30 minutes to firm up.
Enjoy as a quick snack, pre/post-workout boost, or dessert!
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