• 120 g porridge oats
• 2 tbsp pumpkin seeds
• 2 tbsp chia seeds
• 50 g desiccated coconut
• ¼ tsp salt
• 125 ml golden syrup or honey
• 60 g butter
• 1 tsp vanilla essence

• 50g Loprofin Chocolate Flakes

1. Preheat the oven to 180°C.
2. Mix all the dry ingredients together in a large bowl.
3. Heat the syrup, butter and vanilla in a saucepan over a low heat until the butter has melted. Add to the bowl with the dry ingredients and Loprofin Chocolate Flakes, mix until everything is coated. Transfer to a baking sheet and spread out in a single layer.
4. Bake for 15-20 minutes in the preheated oven, stirring every 4-5 minutes to stop the granola from burning.
5. Allow to cool before transferring to an airtight container. Store in a cool dry place. Granola will keep for a few weeks once stored appropriately.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.