Protein Granola
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This easy Protein Granola is everything you want in a wholesome breakfast or snack! It is hearty, naturally sweetened, and packed with ingredients you won’t feel bad about later. Full of crunchy nuts and seeds, lightly spiced, and sweetened with real maple syrup for a clean, satisfying flavor.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Protein Granola
- More Granola Recipes
The mix of oats, coconut, and protein-rich add-ins like hemp, pumpkin seeds, and peanut butter powder makes this granola both energizing and filling. It bakes up into big, crispy clusters and stores beautifully! Perfect for topping yogurt, grabbing by the handful, or sprinkling over a smoothie bowl.
Make a batch on Sunday, and you’re set for the week!
Here’s Why You’ll Love This Recipe
- High in protein: Packed with natural sources and a boost from peanut butter powder.
- Big, crunchy clusters: Thanks to egg whites and an innovative baking method.
- Naturally sweetened: No refined sugar here! Just pure maple syrup.
- Customizable: Add dried fruit, change up the nuts, or swap the protein powder.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Old-fashioned rolled oats: A hearty base that toasts beautifully.
- Raw pecans & almonds: Great for texture and added nutrition.
- Unsweetened flaked coconut: Make sure you don’t get the sweetened coconut. It’ll add too much sugar to the final result.
- Hemp seeds: Tiny but mighty! They bring protein, fiber, and omega-3s to the mix.
- Pumpkin seeds: Another great source of protein and crunch.
- Peanut butter powder: For flavor and an extra protein boost. You can sub in regular protein powder.
- Ground cinnamon: A warm spice that ties all the flavors together.
- Kosher salt: Enhances all the sweet and nutty flavors.
- Egg whites: Help bind the granola and create those satisfying clusters.
- Maple syrup: Naturally sweetens and adds rich flavor.
- Vanilla extract: Rounds everything out with a hint of warmth.
- Optional dried fruit: Sliced dates or dried cherries add a chewy contrast.
In Photos: How To Make Protein Granola
Step 1: Mix
In a large bowl, combine the oats, pecans, almonds, coconut, hemp seeds, pumpkin seeds, peanut butter powder, cinnamon, and salt.
Step 2: Whisk egg, maple syrup, and vanilla
In a smaller bowl or liquid measuring cup, whisk together the egg whites, maple syrup, and vanilla extract.
Step 3: Combine
Stir the wet ingredients into the dry ingredients until evenly combined.
Step 4: Spread
Spread the mixture onto parchment-lined baking sheets in a compact layer, using a spatula to gently press down slightly (this will help form some clumps).
Step 5: Bake
Bake for 20 minutes at 325°F, stirring gently, then bake for another 10-15 minutes until golden brown.
Helpful Tips and Tricks
- Protein powder swap: You can swap in regular, unsweetened protein powder for the peanut butter powder.
- Amp up the peanut: For a more pronounced peanut flavor, use 1/3 cup of PB powder and reduce oats by 1/4 cup.
- Get salty: Sprinkle a bit of flaky salt on top right after baking for a gourmet touch.
- Want extra clusters? Press the granola firmly into the pan before baking and avoid stirring too much mid-bake.
- Watch the coconut: It toasts faster than the rest! Check early to prevent burning.
- Freeze it: This granola freezes well. Store in zip-top bags for a longer shelf life.
More Granola Recipes
Protein Granola
Ingredients
- 3 cups (290 g) old-fashioned rolled oats
- 1 cup (107 g) raw pecans, coarsely chopped
- 3/4 cup (100 g) raw almonds, coarsely chopped
- 1/2 cup (40 g) unsweetened flaked coconut
- 1/2 cup (70 g) raw hemp seeds
- 1/3 cup (75 g) raw pumpkin seeds
- 1/4 cup (24 g) peanut butter powder
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons kosher salt
- 3 large (100 g) egg whites
- 3/4 cup (240 g) maple syrup
- 1 tablespoon (13 g) pure vanilla extract
- Optional add-ins: sliced dates or dried cherries
Instructions
- Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
- Stir the wet ingredients into the dry until evenly combined.
- Spread the mixture onto the prepared baking sheets in a compact layer, using a spatula to gently press it down slightly (this will help form some clumps).
- Bake 20 minutes, stir gently, then bake another 10-15 minutes until golden brown (keep an eye on the flaked granola since that’s likely to brown first). Allow the granola to cool, and then break into clumps. Add in dates or dried cherries, if using. Store in an airtight container in a cool, dry place for up to 2 weeks.
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