This low FODMAP, gluten free and vegan granola is a great add on to after-workout protein smoothie.
Breakfast is widely considered the most important meal of the day and the thing that can kickstart your day in the right direction. What you choose to eat first thing in the morning plays a great deal in whether you have enough energy to keep going all day. Granola, the chunkier and richer version of muesli, is one of our favorite choices for the breakfast table. It contains lots of different healthy ingredients and combining it with a source of protein like soya yogurt, guarantees that you will stay full and moving wherever the day will take you.
Our version of granola reminds your taste buds of carrot cake, imitating the flavor with sweetness from banana, carrot and maple syrup and a cozy combination of different spices. Toasted oats and nuts give it a nice crunchy texture. Carrots have aromatic compounds that are also found in ginger, cinnamon and cardamom. The flavors support and enhance each other and work well together! What would be a better way to kick in the new day?
It goes great plain with different plant yogurts or milks but we like to combine it with toppings like fruits, a favorite nut butter, flaxseed powder, cranberries or raisins for a more varied breakfast. Did you know that flaxseed powder is one of the best sources of omega-3 fatty acids and lingan for vegans, contains protein, vitamins, minerals and adds great fiber to your diet? You can find out more about important nutrients in vegan athlete diet here.
Our carrot-granola is also a great topping for smoothie bowls for example after a training session for a full package of fulfilling ingredients. We especially like the combination of lingonberry-protein-smoothie with this granola.
Spicy carrot granola
Vegan, gluten free and low FODMAP.
Makes one tray.
4 dl rolled oats
1 banana smashed
1 big carrot grated
100 g walnuts
2 tbls maple syrup
2 tbls oil
1 tsp cinnamon
1 tsp cardamom
½ tsp vanilla
2 cm cube of fresh ginger grated
Start by peeling and grating the carrot and ginger. Smash the banana and coarsely chop the walnuts. Add to a bowl and mix in the rolled oats, oil, maple syrup and spices. Spread on a baking tray and bake in the oven in 200C for 20-25 minutes stirring every 5 or 10 minutes so that the granola cooks evenly. It is ready when golden and crispy. Let cool and dry on the baking tray before moving to an airtight container.
Average nutritional value per 100 g
Energy 1456 kJ; 344 kcal
Fats 18 g, of which saturated 2 g
Carbohydrates 35 g, of which sugars 9 g
Dietary fiber 6 g
Protein 9 g