preheat your oven to 325°f (165°c) and line a baking sheet with parchment paper.

in a large mixing bowl, combine the rolled oats, protein powder, flax meal, and hemp seeds. mix well. whisk together the maple syrup, peanut butter, melted coconut oil, and vanilla extract until smooth and well combined.

pour the wet mixture into the dry ingredients and stir until everything is evenly coated. spread the mixture evenly onto the prepared baking sheet, pressing it down gently to create an even layer.

bake for 25 minutes, or until the granola is golden brown, stirring halfway through for even baking. remove from the oven and let the granola cool completely on the baking sheet—it will crisp up as it cools.

once the granola has cooled, break it into clusters and top with your favorite strawberry jam or any jam of choice. for the best texture, wait to add the jam until just before eating, especially if you’re meal prepping.

store in an airtight container at room temperature for a few days or fridge for up to a week. if adding jam ahead of time, store in the fridge.