YIELD: Makes 3 cups of granola.
1 cup organic coconut flakes
1 cup sprouted sunflower seeds
1 cup sprouted pumpkin seeds
2 tbsp Organic Bone Broth Collagen Chocolate
2 tbsp grass-fed butter, ghee or coconut oil
2 tbsp Choc Zero maple syrup
Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
Place the pumpkin seeds, sunflower seeds, coconut flakes, and protein powder in a high-powered blender or food processor and pulse until the seeds and coconut are broken up into small pieces.
Melt the butter with the maple syrup, then pour it into the blender or food processor. Pulse until well combined.
Arrange the mixture into any size chunks you desire and place them on the prepared baking sheet.
Bake for 10 to 15 minutes, or until crunchy. (Check the granola each minute after 10 minutes have elapsed to ensure that it has the desired texture.) Remove from the oven. Let it cool for 5 minutes.
Serve immediately or store in the refrigerator for up to a week.