Granola with a Bit O’ Cricket

Granola is one of those great, multipurpose foods. It can be eaten with milk for breakfast, you can grab a hand full as a healthy afternoon snack, or you can sprinkle it on ice cream for dessert. It’s also a terrific food to make yourself because you can tailor it to your tastes. Don’t like raisins? Don’t use them. Love almonds? Add more.

The nuts and hemp seeds in this recipe pack a protein punch – and that’s amplified with the addition of vanilla protein powder. For this particular recipe, we used cricket protein powder and even the pickiest eaters in the house ate the finished product without complaint.

Whole roasted crickets are not for everyone, especially at first. A recipe like this one is great for introducing the notion of crickets-as-food without the complication of legs and faces. Enjoy!

Cricket Powder Crunchy Granola

3 cups old-fashioned oatmeal

1 cup chopped nuts (pecans, walnuts, almonds – your choice)

½ cup unsalted pumpkin seeds

¼ cup hemp seeds

2 teaspoons ground pumpkin pie spice

½ cup vanilla cricket protein powder

1 tablespoon ground flax seeds

¾ cup water

1 tablespoon vanilla

2 tablespoons agave nectar (or to taste)

¼ cup olive oil

½ cup dried fruit (cranberries, blueberries, raisins – your choice)

Preheat oven to 300F. Line a baking sheet with parchment paper. Combine oats, nuts, seeds, pumpkin spice, and protein powder; mix together. In a small bowl combine the agave syrup, water, and olive oil. Drizzle the liquid mixture over the dry ingredients. Stir well so that all ingredients are coated.

Spread granola evenly across baking sheet. To ensure the granola forms clumps while baking, press it down gently into the pan. Bake for 30 minutes to 40 minutes, or until granola is golden. Remove from oven and sprinkle with dried fruit. Allow the granola to cool completely before breaking into clumps. Store in a tightly sealed container for up to two weeks.