30 Minute Vegan Vanilla Almond Granola

• 2 C rolled oats (certified GF if necessary)
• 1 C Multigrain Cheerios
• ¾ tsp cinnamon
• ¼ tsp salt
• ¼ C sliced almonds
• 1 scoop MilkDust Prenatal Protein Powder* (or 33g vanilla protein powder)
• ¼ C unsweetened applesauce
• 3 Tbsp natural creamy almond butter**
• 1 Tbsp chia seeds
• 1 Tbsp unsweetened almond milk
• 1 tsp vanilla

1. Preheat the oven to 350°F and spray a baking sheet with cooking spray. Set aside.
2. In a medium-sized bowl, whisk together the oats, Cheerios, sliced almonds, cinnamon, and salt until combined.
3. In a small bowl, stir the protein powder, applesauce, almond butter, chia seeds, milk, and vanilla together until smooth. Pour over the dry ingredients and gently fold together until everything is well combined. (It won't look like enough wet ingredients as first, but I promise it's enough!)
4. Spread the granola in an even layer on the prepared baking sheet. Bake for 15 minutes, toss with a spoon to break up the big clusters, then let cool for 10 minutes on the pan before transferring to a plate to finish cooling. Allow the granola to cool completely before serving.

*You can substitute any vanilla protein powder here, vegan or not, as long as it is 33g (appr. 1/3 cup).

**Using natural almond butter is important because we need it to be runny. If you have a thicker almond butter, you'll need to melt it with 1/2 teaspoon coconut oil in the microwave to make it drippy.

Nutrition facts are a calculated estimate of 1/2 cup (2 oz.) of granola using the MilkDust Prenatal Protein Powder.