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Janelle Carss

Protein Cereal

5 from 3 votes
Say good bye to unhealthy, sugary breakfast cereals and hello to my healthy and delicious plant-based Protein Cereal! Packed with 30g protein and 10g fibre per serving, it's a super wholesome way to start your day, and perfect for active people trying to build lean muscle. Gluten and oil-free, nut-free option.
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Prep Time 5 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 55 minutes
Servings: 12 ⅓ cup servings
Course: Breakfast
Cuisine: Canadian
Calories: 212
Ingredients Method Video Notes

Ingredients
  

  • 1 cup sprouted rolled oats (gluten-free if needed)
  • 1 cup dry TVP
  • ½ cup pumpkin seeds
  • ¼ cup ground flaxseed
  • ¼ cup hemp seeds
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ cup vanilla plant-based protein powder from Complement [use code STEAMYVEGAN for 15% discount]
  • ¼ cup PBFit powdered peanut butter*
  • ⅓ cup maple syrup (sub agave nectar or date syrup)
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 325°F or air fryer to 300°F and line a baking tray with parchment paper. In a large bowl, mix together the rolled oats, TVP, pumpkin seeds,, flaxseed, hemp seed, chia seeds, protein powder, PBFit, and salt until well combined.
  2. Then add the maple syrup and vanilla extract and combine until all the ingredients have begun to stick to each other slightly, and no more powder is settled at the bottom. This will take a minute or two, but just keep at it! The mixture isn't going to clump up in big chunks like granola, but smaller pieces.
  3. Transfer the mixture to the baking tray and smooth into an even layer. Bake for 20 minutes, then quickly remove from the oven and toss the mix around to ensure even cooking, then bake for a further 10 minutes or until it’s just becoming golden brown in colour (not burning!) and it smells nice and toasty.
  4. Let cool completely in the pan to allow it to firm up even more and get extra crunchy, and it WILL be crunchy! Transfer to a jar or sealable container. Enjoy on its own by the handful, sprinkle over yogurt or smoothie bowls, or eat in in a bowl with some plant milk as a breakfast cereal!

Video

Notes

Full Macros Breakdown per ⅓ cup serving:
  • Calories: 212
  • Protein: 15g
  • Carbs: 19g
  • Fats 9.5g
 
Serving Size Suggestions: Each serving is ⅓ cup, which is ideal as a granola topper for a smoothie or yogurt bowl. If you want to eat it as a breakfast cereal, ⅔ cup is is my recommended serving size, which gives you 30g protein! (424 cal, 38g carbs, 19g fat)
 
Nut-Free: To make this nut-free, simply omit the powdered peanut butter.
 
Batch cooking: This recipe can easily be doubled or tripled if you're making it for a family.
 
Storage: Keeps well for up to 3 weeks in a sealed container or jar at room temperature