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Morning bun granola recipe: https://probablyworthsharing.com/recipes/morning-bun-granola

Oreo-inspired granola: https://probablyworthsharing.com/recipes/oreo-inspired-granola

Rancho Gordo beans: https://www.ranchogordo.com

A few different meta analysis studies say 1.62g per kg of body weight is the optimal amount if you are active and trying to change your body composition.

Powder

I buy SunWarrior Warrior Blend protein (natural flavour, which has no additives – the flavours do, and basically every protein powder out there has gums added for a creamy mouthfeel). 23g per shake, 2 shakes per day.

I also add collagen for another 10g of protein in each shake. (Not sponsored)

Bone broth

I buy Beck’s Broth, which is made locally in Kitchener and ships across Ontario. Beck makes a hot chocolate flavour, which literally tastes like chocolate milk (15g sugar from honey) and a coffee flavour (made with cold brew coffee, no added sugar). 15g of protein per jar. (Not sponsored)

Morning Bun Granola

* 500g old fashioned oats

* 100g butter, melted (optionally: brown the butter, olive oil also works great)

* 100g maple syrup

* 200g pecans

* 3g | 1 tbsp ground cinnamon

* 1 tsp ground cardamom

* Zest of 2 oranges

* 100g raisins (optional, add after baking)

In a large bowl add your oats and set aside. In a medium bowl or measuring glass, add the melted butter, maple syrup, spices, and orange zest into a container to combine. Pour the butter/maple mixture on top of the granola and toss to combine. Add the nuts, toss again, then pour onto a baking sheet.

Bake at 325°F for 25 minutes, mixing after about 10 minutes to release steam and re-distribute the oats.

After it cools add the raisins. Do not bake the raisins. I don’t know why I tried baking the raisins but I did that three times.

Follow this technique for most dessert-inspired granolas like…

Baklava: pistachios, butter, honey, 1 tbsp rose water, 1 tbsp cinnamon, zest of 2 oranges

Carrot cake: chopped walnuts, butter, brown sugar, 1 tbsp cinnamon, 1 tsp ginger, 1/4 tsp allspice or clove, 1/4 tsp nutmeg, zest of 2 lemons (add sunflower seeds for extra protein or dried pineapple if you’re one of those people)

Coconut cream pie: unsweetened shredded coconut, virgin coconut oil, cane sugar, and zest of 2–3 limes (optional slivered almonds for added protein)

Lemon poppyseed loaf: 50g poppyseeds, neutral oil (like grapeseed), cane sugar, zest of 3 lemons, juice of 1 lemon (optionally add a nut or seed of your choice for additional protein)

Pumpkin pie spice: pepitas (pumpkin seeds), butter, maple syrup, 1 tbsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/8 tsp clove (serve on roasted/mashed pumpkin with some maple syrup!)

Gingerbread: butter, molasses, 1 tbsp cinnamon, 1 tsp ginger, 1/2 tsp clove (optionally add a nut or seed of your choice for additional protein)

Oreo-inspired Granola

The mixing technique is different here. The first time I made this I followed my normal technique, but the cocoa powder will absorb all of the butter and make little chunks of cocoa, which taste good, but not what you want here.

Oreos get their colour and flavour from black cocoa. Black cocoa is made by heavily alkalizing it (generally with potassium carbonate), which makes it very dark and very sweet. A little bit of black cocoa goes a long way. When paired with yogurt this really tastes like Oreos. Black cocoa doesn’t have a lot of other uses in the kitchen, but it is really good sprinkled on a latte.

Regular Dutch processed cocoa (alkalized cocoa, medium brown colour) won’t taste like Oreos, it will taste like chocolate. Black cocoa is black.

Ingredients:

* 500g oats

* 100g butter, melted

* 100g cane sugar

* 50g black cocoa

* Optionally you could add any kind of nut, I really like macadamia nuts here, but if you are an Oreo purist you can leave them out

Mix the oats and butter in a large bowl to coat the oats. Add the sugar and toss to combine. Add the cocoa and toss to combine. It’s very important to do this sequentially, because you want the oats to absorb the butter, which will then help the cocoa and sugar adhere to the oats and the oats to brown. If you add everything at once the cocoa will absorb all of the butter before you can blink.

You can swap the butter with a neutral oil, like grapeseed oil. Optionally swap 25% of the butter or oil with virgin coconut oil (the kind that tastes like coconut) for a superb flavour.

Bake at 325°F for 25 minutes, mixing after about 10 minutes to release steam and re-distribute the oats. These oats will not get as brown as the technique above but they will still be delightfully crisp.

You can use this same technique with regular cocoa, which will taste more like regular chocolate… such as in…

Ferrero Roche-inspired Granola

* 500g oats

* 100g butter, melted

* 100g cane sugar

* 50g cocoa powder

* 200g whole or roughly chopped hazelnuts

* 100g good dark chocolate, chopped (added after baking)

Follow the steps above, adding the nuts before baking. Cool fully before adding the chocolate.

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