salted raspberry matcha latte protein keto granola (Edit recipe)

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serving up the trendy matcha latte… but in a salty raspberry iteration of my protein keto granola 🍵💗

triple the raspberry: LMNT raspberry electrolytes + smash food's raspberry superfood jam + freeze-dried raspberries.

then we swirl in matcha latte vibes with further food’s matcha collagen + BTR nation’s coffee cashew crunch protein + superfood bar for that cozy coffeehouse energy.

functional, high-protein, high-fiber, sugar-free, & honestly giving “$28 Erewhon jar” energy… except you can make it at home whenever you want. 💅

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PREP TIME

5 minutes

COOK TIME

45 minutes

INGREDIENTS

16

Serves: 48

Ingredients

dry ingredients

1/2 cup Chia Seeds
2 Coffee Cashew Crunch Protein + Superfood Bar – B.T.R. Nation, microwaved for 10-15 seconds, then crumbled
1/2 cup Cashews, Raw, roughly chopped, may sub any nut or seed
1 cup Pistachios, Raw, roughly chopped, may sub any nut or seed
1/2 cup Pumpkin Seeds, roughly chopped, may sub any nut or seed
1/2 cup Freeze-Dried Raspberries
1 tsp Raspberry Salt Electrolyte Mix – LMNT

wet ingredients

1/4 cup Butter, Unsalted, or coconut oil
1/4 cup Raspberry Superfood Jam - Smash Foods
1/2 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
1 Tbsp White Miso Paste, optional
1 tsp Pure Vanilla Extract
1 tsp Organic Maple Extract
1/2 cup Matcha Collagen Peptides Powder - Further Food

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 300.
in a bowl, combine chia seeds, BTR bars, any nuts/seeds combination you like, & raspberry LMNT salt.
to a saucepan, add butter or coconut oil & melt over medium heat to melt.
stir in raspberry jam, monk fruit, & miso until dissolved.
remove from heat, mix in remaining vanilla extract, maple extract, & matcha collagen peptides.
using a large spatula, thoroughly mix wet ingredients into dry ingredients.
add granola to a half-sheet baking sheet, bake for 10 minutes, then take it out and mix thoroughly.
press down mixture very firmly, then bake for an additional 18-20 minutes.
once the granola is done baking, press firmly again. allow it to cool completely.
I then transfer the granola to the freezer for ~1-2 hours before breaking into clusters; store in the freezer.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	67
Fat:	5 g
Carbohydrates:	2 g
Protein:	4 g
Cholesterol:	2 g
Sodium:	36 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.