Protein Granola
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This protein granola is super easy to make and packed with 10 grams of protein per serving! Enjoy it with yogurt or as cereal for a delicious high protein snack or breakfast.
Want more high protein snacks? Try my protein banana bread, protein cookies or these protein shakes.
Why I Love This Granola
- Easy: Just mix, bake and enjoy. This granola recipe is that simple to whip up!
- Protein-packed: This high protein granola is packed with 10 grams of protein per serving. It’s the perfect post-workout snack or high protein breakfast option.
- Healthy: Most store-bought granolas are loaded with artificial sweeteners, preservatives and unnecessary ingredients, but this granola is made with only 9 simple real food ingredients.
Protein Granola Ingredients
- old fashioned rolled oats – the base of your granola, providing a hearty texture and a good source of fiber. I love Bob’s Red Mill organic gluten-free rolled oats.
- raw nuts/seeds – mix and match your favorite nuts or seeds like almonds, pecans, walnuts, pumpkin seeds or sunflower seeds.
- vanilla protein powder – I recommend using a plant-based protein powder the Sun Warrior Vanilla Warrior Blend or Nuzest protein powder. Use my code eatingbirdfood for 15% off your order.
- maple syrup – the perfect natural sweetener for this granola. Honey will work as a substitute.
- almond butter or peanut butter – adds additional protein and helps to bind the granola together.
- melted coconut oil – ensures the granola gets a nice golden color and contributes to the crispy texture.
- egg white – helps to create clusters by binding the ingredients without adding extra flavor.
- ground cinnamon – adds warmth and depth with a hint of spice.
- sea salt – enhances all the flavors and balances the sweetness.
How to Make Protein Granola
Step 1: Mix the oats, nuts/seeds, protein powder, cinnamon and salt in a big bowl. Add maple syrup, nut butter, coconut oil, and egg white to the bowl and stir until well mixed.
Step 2: Spread the mixture on a prepared baking sheet, pressing it down firmly. Bake for 40-45 minutes without stirring to keep clusters intact. Let it cool on the sheet, then break into clusters.
Recipe Tip!
Resist the temptation to break the granola into clusters immediately after baking. Letting it cool completely on the baking sheet is crucial for it to set and harden into breakable clusters. This patience pays off with the perfect crunchy texture.
Protein Granola Variations
- Chocolate: Use chocolate protein powder and stir in cocoa powder with the dry ingredients. Then add dark chocolate chips after the granola cools for a chocolatey twist.
- Tropical: Mix in dried coconut flakes and dried pineapple pieces after baking for a tropical twist.
- Berry: After baking and cooling, add a mix of dried berries such as cranberries, blueberries or cherries for a fruity addition.
How to Serve Protein Granola
I love eating this granola fresh out of the oven, but there’s plenty of ways you can serve it. Here are some ideas:
- As cereal: Simply serve this granola with your choice of milk or a dairy-free alternative for a simple breakfast.
- Yogurt parfait: Layer this granola with yogurt and fresh fruits to make a delicious and nutritious fruit and yogurt parfait. You could also add it to this strawberry quinoa parfait for an added boost of protein.
- Granola bowl: Top your favorite yogurt bowl with this granola for added protein.
- Smoothie bowl: Sprinkle this granola over your favorite smoothie bowl for added crunch and flavor. Try this green smoothie bowl, acai bowl or blue smoothie bowl.
How to Store
- Room temperature: Once completely cooled, store in an airtight container. It can stay fresh at room temperature for up to 3 weeks.
- In the freezer: For longer storage, freeze the granola. Place it in a freezer-safe bag or container, and it can last for several months.
More Protein-Packed Recipes
- PB&J Protein Yogurt Bowl
- Protein Muffins
- Protein Cookie Dough Bark
- Easy Protein Bars
- Protein Cookie Dough
- Peanut Butter Protein Pudding
- Peanut Butter Protein Fluff
- Protein Cinnamon Rolls
- Protein Bagels
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Protein Granola
Ingredients
- 2 cups old fashioned rolled oats
- 1 cup raw nuts/seeds of choice
- ½ cup plant-based vanilla protein powder, I used SunWarrior
- ½ cup maple syrup
- ¼ cup almond butter or peanut butter
- ¼ cup melted coconut oil
- 1 egg white
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
Instructions
- Preheat oven to 300°F.
- Add all ingredients into a large bowl and toss to combine.
- Line a baking sheet with parchment and spread granola mixture onto the sheet, pressing the mixture down with a spatula.
- Bake for 40-45 minutes. Do not stir halfway through baking. Let the granola cool completely on the pan before stirring.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Hi! This recipe looks amazing. Can you use olive oil?
I think olive oil would work just fine! Let me know if you try it and what you think. 🙂
Can something lower in carbs be added to take the place of the rolled oats? I’m diabetic.
Hi Heather – I would make my grain-free granola instead! It’s low in carbs and sugar. You’ll have to let me know if you end up trying it.
Love it! It’s just enough sweet. I used raw crushed almonds, cashews, walnuts, sunflower, seeds.
If it’s slightly chewy on the inside, should it be refrigerated?
So glad you’re loving the granola! If it’s still a bit chewy, storing it in the fridge can help it firm up a bit more, but it’s totally optional. Thanks for leaving a review!
Really yummy! I only have chocolate protein powder so i did the chocolate version and it was delicious 🙂
Oh yay! I’m so glad this turned out with the chocolate. I bet it was delicious! Thanks for coming back to leave a review. I appreciate it!
Yes-good recipe-I tweaked it (used the whole egg+ poppy seeds, ground flax seeds, vanilla extract, reduced maple syrup to 1 T +soy milk to = 1/2 C liquid)
So glad you enjoyed the recipe—and I love the tweaks you made! The addition of poppy seeds, flax, and vanilla sounds delicious, and I’m all about finding ways to adjust sweetness and liquid to your liking. Thanks for sharing your version!
This is my favorite granola recipe! I add pecans and pumpkin seeds, as well as unsweetened coconut. I appreciate the addition of protein powder too as I’m trying to increase my protein intake. It’s such an easy recipe, and my whole family loves it. Thanks for sharing this, Brittany!
Ahh this is amazing, Susan. I am so glad you found this recipe and it is a hit for you. Thank you for sharing your review & star rating, it means so much to me!
Great recipe thank you! Nice and crunchy. Good quality protein powder helps.
Yay! I am so happy to hear that you are enjoying this recipe, Caleigh. Thank you for sharing your review & star rating, I really appreciate it!
How long is the shelf life for this?
Hi Katie – This recipe will store at room temperature, once completely cooled, store in an airtight container. It can stay fresh at room temperature for up to 3 weeks.
In the freezer: For longer storage, freeze the granola. Place it in a freezer-safe bag or container, and it can last for several months. Enjoy!
Making this for the first time and I’m just curious, what is the purpose of the egg white?
Excited to try it, it’s baking right now and smells delicious!
Hi Emily! Great question, the egg white will add protein, plus help it get nice and crunchy. I hope you love this recipe and it turns out great for you!
What would be a good replacement for the egg? I’m allergic, but really want to get away from the sugary or bland granolas at the store
Hi Anne! If you want a recipe without the egg, I would recommend my Granola recipe. It is so good without the eggs! Enjoy!
About how much do you get from making 1 batch?
Hi Courtney! One batch will make roughly 3 cups or 12 servings. Hope that helps and you enjoy this recipe!
Any chance you’ve tried this with a substitution for the egg white? In baking I’ll do a flax egg but not sure if that will work here? Thanks so much!!
Hi Amy – Unfortunately I haven’t tested a sub for the egg whites in this recipe and I am not sure how a flax egg would work. Let me know if you give it a try and how it turns out!
I want to make this but all I have is plain unflavored protein powder. What would I need to add, if anything, if I want to use the unflavored whey protein powder?
Hi Susan – The unflavored protein powder should be fine, but you could also add a bit of vanilla extract if you want that vanilla flavor. Hope you enjoy!
love this recipe! I can’t keep it in the house – it’s so delicious!
I’m on my third batch – the family loves it
Yay! This makes me so happy to hear, Sue Sally! I am so glad you and your family are loving this recipe and it turned out great for you. Thanks so much for sharing your review + star rating, I truly appreciate it!
Just made this today and recipe is a keeper!
It turned out so good – good flavor and crunchy. I used half the maple syrup, pumpkin seeds, almonds and peanut butter.
I know there are many ways to use granola but this one is even great as a snack on it’s own.
Thanks for the recipe – Will be making again – Not sure how long this will last me as my husband really like it too!
WOO! I am so glad you gave this one a try, Cyni. I am happy to hear you are both loving it. Thank you for coming back and sharing your review & star rating, I really appreciate it!
What size pan ???
The standard size sheet pan, 18×13 pan will work for this recipe!
This granola was genius! Mine was crispier around the edges, but a softer texture in the middle, because I was afraid of burning it. I made mine with peanuts and used peanut butter. Next time I will try pecans with the almond butter. It was very good. I will use it on top of my overnight oats.
WOO! I am so glad you gave this recipe a try and it turned out amazing for you, Darlene. Thank you so much for sharing your review & star rating, it means so much to me!