This protein granola is a crunchy, filling breakfast option that’s easy to make at home and far more satisfying than most store-bought versions. Made with oats, nuts, seeds, and protein powder, it delivers long-lasting energy while keeping the ingredient list simple and familiar.
Perfect for meal prep, this granola bakes into golden clusters that stay crisp for days. Enjoy it with milk, yogurt, or straight from the jar as a high-protein snack that feels indulgent but supports balanced nutrition.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone mat
- Measuring cups and spoons
- Spatula
Ingredients
- Rolled oats – 3 cups
- Raw nuts, chopped (almonds, walnuts, or mixed) – 1 cup
- Protein powder – 1 cup
- Ground flaxseed – ½ cup
- Salt – ½ teaspoon
- Maple syrup – ½ cup
- Neutral oil (avocado or coconut)—3 tablespoons
- Egg white – 1 (optional, for clusters)
Optional Add-Ins
- Pumpkin seeds – ½ cup
- Sunflower seeds – ½ cup
- Coconut flakes – ½ cup
- Dried fruit – 1 cup
- Chocolate chips – ½ cup (add after baking)
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, combine oats, nuts, protein powder, ground flaxseed, and salt.
- Pour in the maple syrup and oil, stirring until everything is evenly coated.
- Mix in the egg white if using; this helps form crunchy clusters.
- Spread the mixture evenly on the prepared baking sheet.
- Bake for 45–60 minutes, rotating the pan halfway through, until lightly golden.
- Remove from the oven and let the granola cool completely on the pan.
- Once cooled, break into clusters and stir in any optional add-ins.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: About 6 cups
- Cuisine: Breakfast / Snack
- Course: Breakfast/Snack
How to Store
- Store completely cooled granola in an airtight container.
- Keep at room temperature for up to 2 weeks.
- Freeze for longer storage, up to 3 months.
What Not to Do
- Do not stir the granola while it cools—this prevents clusters from forming.
- Avoid baking at high heat; protein powder can burn easily.
- Do not add dried fruit before baking, or it will harden.
Tips & Variations
- Add cinnamon or vanilla powder for warmth.
- Use unflavored or lightly sweetened protein powder for best results.
- Swap nuts for seeds to make it nut-free.
- Add chocolate chips only after the granola is fully cooled.
- For extra crunch, press the mixture firmly onto the pan before baking.
Approximate Nutrition (Per ½ Cup)
- Calories: ~270
- Protein: ~15 g
- Carbohydrates: ~28 g
- Fat: ~12 g
- Fiber: ~4 g
- Sugar: ~8 g
Ingredients
Method
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large bowl, combine oats, nuts, protein powder, ground flaxseed, and salt.
- Pour in the maple syrup and oil, stirring until everything is evenly coated.
- Mix in the egg white if using; this helps form crunchy clusters.
- Spread the mixture evenly on the prepared baking sheet.
- Bake for 45–60 minutes, rotating the pan halfway through, until lightly golden.
- Remove from the oven and let the granola cool completely on the pan.
- Once cooled, break into clusters and stir in any optional add-ins.
Notes
- Protein: ~15 g
- Carbohydrates: ~28 g
- Fat: ~12 g
- Fiber: ~4 g
- Sugar: ~8 g
Conclusion
This homemade protein granola is a smart, nourishing choice for anyone looking to boost protein intake without relying on packaged snacks. Crunchy, customizable, and easy to prepare, it supports sustained energy while fitting seamlessly into breakfast routines or snack time.
FAQs
- Can I make this without protein powder?
Yes, but the protein content will be lower. - Is this gluten-free?
Use certified gluten-free oats if needed. - Can I make it vegan?
Skip the egg white and press the mixture firmly for clusters. - Why isn’t my granola crunchy?
It likely needed more baking time or full cooling. - Can I reduce sweetness?
Yes, slightly reduce the maple syrup.
