Quick and easy protein granola with 10g of protein per serving! Toasty clusters of oats, seeds, coconut, protein powder, and optional egg whites make this a delicious healthy snack perfect with milk, on top of yogurt, or by the handful!
At long last! The granola recipe I can’t stop making and eating and loving makes it to the blog. A happy day and a happy recipe loaded with good stuff, crunchy and clustery, with toasty cinnamon flavor, and more protein than you’d think granola could give you. It’s the perfect topping/snack/cereal stuff!
Making The Perfect Homemade Protein Granola
This recipe was born from a desire to have my favorite chia pudding as a meal and still get the recommended 30g of protein per meal without having to pack in a disgusting amount of protein powder. A scoop of protein powder in the pudding got me to about 20g and a spoonful of almond butter on top helped a little bit too, but that last 10g was eluding me. Until I started experimenting with a protein packed crunchy topping that complimented the chia perfectly in texture and flavor too. After many batches and tweaks I have found the perfect mix of ingredients, the best low-and-slow-until-toasty bake time and temperature, and managed to deliver 10g of protein per 1/2 cup without any detectable taste. You can see why I’m making it on repeat.
The Granola Ingredients
For the dry ingredients…
- Oats. Rolled is best, quick would work.
- Coconut flakes. These are the toasty-est part, I like big flakes not shreds.
- Seeds. A mix of any of your favorites, I like hemp, chia, flax, pumpkin, and sunflower.
- Puffed cereal. These add a little bit of puffy lightness that I love, any sort of cereal will work really. Puffed quinoa, rice, or millet are my favorites.
- Protein powder. I recommend an unsweetened and unflavored variety, the Original Epic Protein from Sprout Living is what I usually use.
- Salt and cinnamon.
For the wet ingredients…
- Vegan butter. Or coconut oil, but the butter adds more flavor. I like Miyoko’s brand.
- Maple syrup. Or any liquid sweetener you love.
- Vanilla extract.
- Egg whites. Totally optional, if you are vegan skip it! But it does add an easy and undetectable extra boost of protein and makes for a more cluster-filled granola too.
Protein Granola FAQs
In an airtight container, I’ve kept a batch for 2-3 weeks before and it’s still yummy and crunchy and perfect. It’s usually all eaten much faster though…
Yes I know this is a primarily vegan blog, but personally I am no longer vegan so I like to give options for vegans and non-vegans sometimes that are both tested and delicious. It’s an easy way to add some extra protein here, but you will still have a high protein granola without. If you used fresh egg whites (vs liquid), give them a little whisk first.
Sure! Just add more oats or seeds or some nuts to make up for it. This recipe is very versatile and can be easily customized.
Sure! Just let the granola cool completely, then mix them in.
The nutrition facts are calculated for 1/12 of a batch (about 1/2 cup) made with the Sprout Living Epic Original Protein and the egg whites of 2 large organic eggs.
More Granola Recipes You’ll Love
- Easy Oil-Free Granola
- Date-Sweetened 3 Seed Granola
- Grain-Free Chocolate Granola
- 5 Ingredient Popcorn Granola
- Salty Sweet SunButter Granola
Protein Granola
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 cups 1x
- Category: breakfast
- Method: baking
- Cuisine: american
Description
Quick and easy protein granola with 10g of protein per serving! Toasty clusters of oats, seeds, coconut, protein powder, and optional egg whites make this a delicious healthy snack perfect with milk, on top of yogurt, or by the handful!
Ingredients
Dry Ingredients
- 3 cups (240g) rolled oats
- 1 cup (45g) coconut flakes
- 1 cup (20g) puffed cereal (quinoa, rice, millet, etc)
- 1 cup (125g) mixed seeds (hemp, pumpkin, flax, chia)
- 1/2 cup (60g) unflavored protein powder
- 1/2 tsp salt
- 1 tsp cinnamon (optional)
Wet Ingredients
- 1/3 cup (75g) vegan butter (or coconut oil)
- 1/3 cup (105g) maple syrup
- 1 tsp vanilla extract
- Optional: 2 egg whites or 1/4 cup (60g) liquid egg whites
Instructions
- Preheat the oven to 300°F. Line a large baking pan with parchment paper.
- In a large mixing bowl, stir together the dry ingredients.
- In a separate bowl, combine the wet ingredients. Microwave for 30-60 seconds to melt, then whisk to combine.
- Pour on top of the dry ingredients, add the egg whites (if using), and mix until evenly coated.
- Spread evenly onto the baking pan.
- Bake for 40-45 mins at 300°F until golden brown around the edges.
- Cool at least 15 minutes (the longer it cools, the bigger the chunks will be) before breaking apart.
- Store in a tightly sealed container for up to 2 weeks.
Keywords: gluten free, oatmeal, coconut, hemp seeds, homemade, high protein, protein powder, baking, easy, snack, breakfast
Looks delicious but can I skip the puffs? Don’t have anything like them & want to make this ASAP!
★★★★★
Sure! Just use about 1 cup more oats or nuts or seeds, this recipe is very adaptable!
The perfect ingredient list for a clustery not-too-sweet granola!! I just added vanilla collagen to my last batch a few weeks ago and I love the protein boost and subtle sweetness – plus it helps create those ideal clusters! Need to try your recipe next =)
Collagen is a great idea, I bet you don’t even know it’s there! And yes I am right there with you, not too sweet but very clustery is my ultimate granola style☺️
OOOH, and now I want it on top of your new strawberry ice cream recipe!
★★★★★
I didn’t even plan that, but truly the perfect pairing!