I have been obsessed with hemp protein and hemp hearts lately! (Check out my Hemp Matcha Morning Latte post if you haven’t already). Although I am not a vegetarian or vegan, I have been seeking plant based sources of complex protein. The high fibre and high digestibility of hemp protein makes it an ideal post workout source for athletes. The higher the digestibility of a protein, the more efficiently it can be used by the body.
The combination of oats (complex carb) walnuts (brain healthy fats) and cranberries (a sweet yet tangy treat) make this recipe a great option for on-the-go breakfast. Take 3 or 4 of these along with a banana and you’re good to go for the day! The texture is very thick and these will harden when baked, so if you’re looking for a more chewy texture try adding more almond butter and a bit of baking soda.
The other great thing this about this recipe is that you can add other seeds or super foods as you see fit! Being the chocolate lover that I am I would also replace the dried cranberries with chocolate chips to take it up a notch. You could also add gogi berries, raisins or even almonds. In typical ALIFIT fashion the recipe includes only 7 ingredients. Add the dry ingredients and the wet ingredients together and bake for only 10 minutes. Here’s how…
- 1.5 cups rolled oat (I like to use “Only Oats Wheat-Free Oats”)
- 1/2 cup dried cranberries
- 1 tablespoon vanilla hemp protein powder (I like to use the “Manitoba Harvest” brand)
- 2 tablespoons chopped walnuts
- 1 teaspoon cinnamon
- 1/2 cup plus 2 tablespoons almond butter
- 1 tablespoon 100% pure maple syrup
- 1 tablespoon raw honey
- Preheat oven to 325 degrees.
- In a large bowl, stir together oats, cranberries, protein powder, walnuts, and cinnamon.
- In a separate bowl, stir together almond butter and maple syrup.
- Pour wet ingredients over dry ingredients and mix well.
- Drop cookies onto a non-greased baking sheet and bake for 10 to 12 minutes.
If you try this recipe, be sure to tag me @_alifit_ and has tag #fitbygracewellbyfaith
This recipe was adapted from The Greatist