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DIFFICULTY: EASY
TOTAL TIME: 30 MINUTES
SERVES: 12 GRANOLA CUPS
MACROS PER GRANOLA CUP:
CALORIES |
FAT |
CARBS |
PROTEIN |
SUGAR |
402 |
24g |
36g |
14g |
18g |
WITH AN OATMEAL PEANUT BUTTER CRUST, CHOCOLATE CENTER AND LAYERED WITH PEANUT BUTTER AND DARK CHOCOLATE CHUNKS
INGREDIENTS:
GRANOLA LAYER:
- 1 ¼ CUPS SPROUTED OATS
- 1 CUP CREAMY PEANUT BUTTER
- ½ CUP HONEY
- ¼ CUP ROASTED PEANUTS
- 1-2 TBSP ALMOND MILK
- ¼ TSP SEA SALT
CHOCOLATE LAYER:
- ¾ CUP DARK CHOCOLATE CHIPS
- ½ CUP PB CHOCOLATE WHEY PROTEIN POWDER
- 2 TSP COCONUT OIL
PEANUT BUTTER LAYER:
- ½ CUP PEANUT BUTTER
- 2 TSP COCONUT OIL
- 1 TBSP HONEY
- 1 TSP VANILLA EXTRACT
- ¼ TSP SEA SALT
DIRECTIONS:
- LINE A MUFFIN TRAY WITH CUPCAKE LINERS.
- IN A LARGE MIXING BOWL ADD IN ALL OF THE GRANOLA LAYER INGREDIENTS. STIR UNTIL WELL COMBINED. SET ASIDE.
- IN ANOTHER BOWL ADD IN THE CHOCOLATE AND COCONUT OIL. MELT TOGETHER FOR 1-2 MINUTES IN THE MICROWAVE. STIR UNTIL ALL THE CHOCOLATE CHIPS ARE MELTED AND THEN ADD IN THE PROTEIN POWDER.
- TO EACH MUFFIN TIN, ADD A SMALL SCOOP OF THE GRANOLA MIXTURE AND PRESS TO FLATTEN WITH YOUR FINGERS. THIS WILL BE THE CRUST. THEN POUR ON TOP A SPOONFUL OF THE CHOCOLATE MIXTURE TO ALL 12 CUPS. FREEZE FOR 5-10 MINUTES UNTIL THE CHOCOLATE HAS HARDENED.
- WHILE THE CUPS ARE IN THE FREEZER, MELT TOGETHER ALL OF THE PEANUT BUTTER LAYER INGREDIENTS IN THE MICROWAVE FOR ABOUT 1 MINUTE. STIR TO COMBINE. POUR ON TOP OF THE CHOCOLATE LAYER AND THEN FREEZE FOR ANOTHER TEN MINUTES.
- TOP WITH ADDITIONAL CHOCOLATE CHIPS, PEANUTS AND SEA SALT FLAKES - IF DESIRED!