Protein Crunch

GF, DF + VE - makes 1 batch

- can be frozen in ziploc bags

INGREDIENTS:

• 3 cups rolled oats (GF if needed)

• 1 cup mixed nuts, chopped

• 1/2 cup pumpkin seeds

• 1/2 cup sunflower seeds

• 1/2 cup desiccated coconut

• 2 tbsp plant based vanilla protein powder

• 1/4 cup coconut oil, melted

• 1/4 cup maple syrup

METHOD:

1. Preheat your oven to 160 degrees C and line 2 baking trays with paper.

2. In a large mixing bowl add all the dry ingredients and mix together.

3. In a seperate bowl mix together the coconut oil and maple syrup.

4. Pour into the dry ingredients and mix well until all the dry ingredients are coated in the wet.

5. Spread the mixture out over the baking trays and bake for around 15 minutes or until golden.

6. Let cool before storing in an airtight container or jar.