Protein Granola
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This protein granola recipe needs just 5 ingredients, but yields the crunchiest, cluster-filled granola! I love that it packs in 22 grams of protein.
I love my healthy granola, but I’ll be honest- I do need some extra protein to kickstart my mornings. My protein granola has been a lifesaver and tastes delicious to boot!
I’ve been making high-protein granola for over 8 years now, ever since I noticed the grocery store brands were full of artificial flavors and a laundry list of ingredients. The trick to crunchy, cluster-filled granola is using the right protein powder and the proper ratio of nut butter and honey. I also tested this with the most common protein powders to see which bakes seamlessly into the oats.
The granola is crunchy, pleasantly sweet, and stays crunchy when mixed with milk. You can even reduce the baking time if you’d prefer a thinner texture.
Table of Contents
Why I love this recipe
- Keeps you full! Adding protein powder will keep you fuller for longer, so you won’t be thinking about food until lunchtime. Also, hello, 22 grams of protein!
- Vegan and gluten-free. No dairy and also no gluten, thanks to the addition of gluten-free oats.
- Perfect texture. It’s crunchy and chewy, with chunks and clusters throughout. It’s sweet and has a subtle peanut butter flavor, but feel free to customize it however you like.
What readers are saying
★★★★★ – This is exactly what I was looking for – and will be my go-to granola recipe. I’ve already made it a few times and love the fact that you can add so many different things at your own whim. The basic recipe is really perfect – I tend to use a local honey that is very nice, and I am using a vanilla protein. This is now a staple in our kitchen. Well done! – Chuck G
Ingredients needed
- Rolled oats. Also known as old-fashioned oats. Avoid using quick oats or steel-cut oats. The former will burn very quickly and be brittle, and the latter will be undercooked and inedible. If you’d like this recipe to be gluten-free, use certified gluten-free oats.
- Protein powder. Use an unflavored or vanilla protein powder, provided it is casein, brown rice, or pea protein. Whey protein will not work well and yield a crumbly granola. You can use chocolate or other flavored protein powders, but remember, the flavor will be evident.
- Nuts (or seeds). Finely chopped nuts or seeds for some texture. I typically use chopped peanuts and cashews.
- Peanut butter. Smooth and creamy peanut butter with no added sugar. You can also use almond butter, cashew butter, or a nut-free alternative, like sunflower seed butter. Regardless of which you choose, ensure the texture is smooth and drippy.
- Maple syrup OR honey. Either liquid sweetener works. I used maple syrup because I sometimes find honey a little overpowering. Please do not use sugar-free maple syrup, as they do not caramelize the same way that traditional liquid sweeteners do.
How to make protein granola
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Mix the dry. Start by adding the oats, protein powder, and nuts to a mixing bowl, then set it aside.
Step 2- Melt. In a microwave-safe bowl, add the peanut butter and maple syrup, and microwave in 20-second spurts until the peanut butter has melted.
Step 3- Combine. Add the wet to the dry mixture and mix until combined.
Step 4- Bake. Line a large baking tray with parchment paper. Transfer the granola mixture on top and spread it into an even layer. Bake the granola for 20 minutes, stirring halfway through.
Step 5- Cool and mix. Remove the granola from the oven and stir once more, then let it cool completely. Once cooled, break apart and serve.
Why isn’t my granola crunchy?
I’ve had several readers say their granola turned out dry, crumbly, and even raw-like.
For protein granola to crisp up properly, you must use the correct liquid sweetener and the right protein powder. In testing, whey protein and sugar-free syrups are what prevent granola from becoming crunchy.
Recipe tips and variations
- Use a protein powder you like the flavor of. Some protein powder brands can be quite overpowering in flavor or, conversely, quite earthy and dry. Think of it this way- If your protein powder tastes good as a protein shake, it will be fine to use for this granola.
- Mix the granola halfway through. You must stir the granola halfway through, or else the edges will be slightly burnt while the middle remains underbaked.
- If you like clusters, let the granola cool completely. If you enjoy granola with plenty of chunks and clusters, do not stir it after removing it from the oven. Instead, let it cool completely, then break it apart by hand into giant clusters.
- Don’t add soft mix-ins until the granola has cooled down. Avoid adding dried fruit, coconut, or chocolate chips until the granola has cooled down completely. If you bake your granola with anything that isn’t nuts or seeds, you risk them burning into the oats.
Storage instructions
To store: Protein granola should be stored at room temperature, in a sealable container or jar. The granola will keep well for up to 1 month.
Protein Granola
Video
Ingredients
- 2 1/2 cups rolled oats 225g, gluten free, if needed
- 1/2 cup chopped nuts 60g, or seeds
- 1 cup protein powder 100g, See notes
- 1/2 cup peanut butter 120g, See notes
- 1/3 cup maple syrup 80ml, or honey
Instructions
- Preheat the oven to 160C/325F. Line a large baking tray with parchment paper and set aside.
- In a large mixing bowl, add the oats and protein powder and mix well. In a microwave safe bowl, add the peanut butter and maple syrup and microwave in 20-second spurts, until the peanut butter has melted.
- Add the wet ingredients to the dry ingredients and mix well until fully incorporated.
- Transfer the protein granola mixture onto the lined baking tray and spread out in an even layer. Place the baking tray in the oven and bake for 20 minutes, stirring the granola halfway through.
- Remove the granola from the oven and mix once more. The granola should look lightly golden and brown around the edges and crisp to the touch. Let it cool completely. It may not look fully crisp once out of the oven, but it will continue to crisp as it cools. Once it reaches room temperature, transfer it to a large mixing bowl and add your mix-ins.
Notes
Nutrition
More high-protein breakfast recipes
- Protein pancakes– Thick, fluffy, and easy enough to make ahead for quick weekday breakfasts.
- Protein oatmeal– Transform your standard bowl of oats into something with even more staying power.
- Protein cinnamon rolls– I tested this recipe endlessly to make it look and taste like traditional cinnamon rolls.
- Protein overnight oats– An easy, make-ahead breakfast with multiple flavor options.
- Chocolate protein shake– It’s quick, easy, and tastes like a milkshake.
Originally published August 2021, updated March 2026 with an updated recipe with better texture and flavor.
Could I use pea protein with the recipe? Looks tasty!
Pea protein should work, Rachel. I’d make sure you enjoy the flavor of the pea protein, as some brands can be a little earthy and overpowering. v
Followed the recipe precisely using rice protein and maple syrup. It has no crunch and no clumps. It’s just like it was raw, except now the oats are slightly toasted. I hate food waste so I guess I’ll try using it for overnight oats.
Hi Rachelle! Using honey shouldn’t change the texture and should still caramelize the edges and crisp up. What brand protein powder did you use? I’m wondering if that is what caused the granola to not crisp up.
Hi! I will try this for sure. Looks delicious! I was wondering if I could use a sugar free maple syrup? Will it work as well as the regular syrup?
Thanks for your awesome recipes 🙂
Hi Celene- I don’t recommend it, as generic sugar free syrups have the consistency of water, which will dry out the granola and make it crumbly versus crunchy.
Haven’t made it yet, intend to soon!
Would like to confirm if macros differ when using honey? Not a big maple person! Would one also modify wet to dry ratio if they’d like to add vanilla or spices?
Thank you!
Hi Nicole- Honey and maple syrup have a very similar nutritional profile, so it shouldn’t change much at all! 🙂
is the nutrition without add ins?
Hi Sarah- yes, that is correct. The mix-ins are optional, and depending on what you use, can change the nutritional content. Let me know if you need anything calculated, as our in-house dietitian Felicia can look into that for you!
I made this today and followed the recipe but it looks the same baked as it did raw. Dry and grainy. I must have done something wrong but can’t figure it out. I know it’s me cuz the reviews are 100%. Help!
Hi Jaclyn- sorry to hear that. Did you use traditional maple syrup and not a sugar free alternative or whey protein powder? Those are usually waht separates a crunchy granola from one that cooks up dry.
This is my favorite granola, and better that its high protein. Yummy!
Thanks so much for the lovely review and feedback, Sarah!
This is super delicious and makes a healthy breakfast!