Top Row from left to right: Blueberries, Mango, Shelly's Protein Granola (recipe below)
2nd Row: Pepitas (Pumpkin Seeds), Greek Yogurt, Pecans
3rd Row: Bananas, Raspberries, Toasted Unsweetened Coconut
You can use plain Greek yogurt or pre-sweeten it by mixing in some Sugar Free Torani Syrup, or have a squeeze bottle of Maple Syrup, Agave, or Honey nearby for those that want it. In the summer, you can use protein ice cream for a healthy dessert!
Other toppings ideas: crumbled protein bars, almonds, walnuts, applesauce or chopped apple, cranberries or raisins, the list goes on and on.
I used plastic cups and spoons (less clean-up) but you can break out some pretty parfait glasses. Using the plastic makes it a portable grab and go breakfast too if you have family or friends visiting and you are heading out sightseeing (and everyone is at vary degrees of ready to leave) which is when I tend to do this.
Shelly's Protein Granola
1/3 cup Oatmeal, dry
1/3 cup Sliced Almonds
1/4 cup Pecans, chopped
1 scoop Protein Powder (your favorite flavor)
1/2 teaspoon Cinnamon
3 Tablespoons Sugar Free Torani Syrup (your favorite flavor)
2 Tablespoons Almond Butter
1 Tablespoon Butter
Mix together with a fork till clumps form. Sprinkle clumps of the topping onto a baking sheet (I lined it with foil for ease of clean-up) and bake for 20 minutes at 350. Allow to cool. When cool store in sealed container for several days.
