High Protein Granola
High Protein Granola is the perfect healthier breakfast, snack or after-dinner treat! This homemade granola recipe gives you the formula for making perfectly cooked and customizable granola every single time. Oh, and it's packed with 12g of protein per serving! (Makes 4 Cups with mix-in's)
Prep Time10 minutes mins
Cook Time20 minutes mins
Cooling Time30 minutes mins
Total Time1 hour hr
Course: Breakfast, Snack
Cuisine: American
Keyword: granola, granola protein, granola with protein powder, high protein granola, protein granola
Servings: 8 servings
Calories: 228kcal
- 2 Cups Rolled Oats
- ½ Cup Protein Powder
- ½ Cup Nut Butter
- ¼ Cup Maple Syrup
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Cinnamon
- ¾-1 Cup Mix-ins of Choice optional
Optional Mix-In’s I Used
- ½ Cup Nuts I used half slivered almonds and half pumpkin seeds
- ½ Cup Freeze Dried Fruit I used freeze dried strawberries
Preheat oven to 325ºF. Line a baking sheet with parchment paper and set to the side.
Add the nut butter and maple syrup into a small microwave safe bowl. Microwave in 30-second chunks of time, until the peanut butter is thinned out and melted.
Pour the nut butter/maple syrup mixture over the rolled oats, protein powder and spices into a large mixing bowl. Mix well to combine completely, you may even use your hands to squish the granola together.
Spread granola mixture onto a parchment paper lined sheet pan. Flatten down into one large flat clump to make the granola have large crumbles.
Bake for 20-22 minutes in the oven, stirring halfway gently, re-flatten the granola together and put back in oven.
Remove the granola from the oven once fully cooked. Once granola reaches room temperature, break into large crumbles and transfer into a mixing bowl to add mix-ins of choice.
Store homemade granola in an airtight container at room temperature or in the fridge. Granola is good for 2 weeks.
Rolled Oats - Make sure to use rolled oats aka old fashioned oats. Quick oats or steel cut oats will burn much faster and won’t cook properly. You can substitute part of the rolled oats for pre-washed quinoa.
Protein Powder - Use an unflavored, vanilla or chocolate protein powder.
Nut or Seed Butter - Use a nut or seed butter that has no added sugar and no added oils. You can use peanut butter, cashew butter, almond butter, or a nut free alternative like sunflower seed butter or pumpkin seed butter.
Sweetener - I use maple syrup to make this recipe vegan, but you can also use honey.
Mix-ins of choice - like nuts, dried or freeze dried fruits, coconut flakes, chocolate chunks, cacao nibs, chia seeds.
Store granola in an airtight container. It can be kept at room temperature or in the fridge for up to 2-4 weeks.
Keep homemade granola longer by freezing it immediately. Put cooked granola into airtight containers or bags. Remove as much air as possible and keep in the freezer for close to 6 months.
Let the granola cool completely before removing from the pan and breaking into little crumbles.
You don’t want the granola mixture to stick to the pan and parchment paper helps.
You want the granola ingredients to be semi crowded but still even so that all ingredients can toast evenly.
Serving: 0.5Cup | Calories: 228kcal | Carbohydrates: 24g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 13mg | Potassium: 234mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg