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This protein granola recipe needs just 4 ingredients to make but yields the most crunchy and cluster-filled granola! I love that it packs in 22 grams of protein.
Love protein-packed breakfast recipes? Try my protein pancakes, protein oatmeal, protein cinnamon rolls, and protein overnight oats.
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!
Table of Contents
Why I love this recipe
- Keeps you full! The addition of protein powder will keep you fuller for longer, and 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.
- Healthy. Made with whole grains and no added sweeteners, this is the kind of cereal I feel good about eating.
- 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.
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. You can use chocolate or other flavored protein powders, but remember, the flavor will be evident.
- 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 to use, ensure that 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 (plus some vegans don’t consume honey).
- Mix-ins of choice– Add your favorite dried fruits, nuts, seeds, or even chocolate chips!
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 and protein powder to a mixing bowl and setting it aside.
Step 2- Melt. In a microwave-safe bowl, add the peanut butter with your 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 of it and spread it out into an even layer. Bake the granola for 13-15 minutes, stirring halfway through.
Step 5- Cool and mix. Remove the granola from the oven and stir once more, before letting it cool completely. Once cooled, transfer it to a mixing bowl and add your mix-ins of choice.
Recipe tips and variations
- Use a protein powder you like the flavor of. Some brands of protein powder can be quite overpowering in flavor or quite the opposite, be 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 you risk the edges being somewhat burnt while the middle portion of the granola is underbaked.
- If you like clusters, let the granola cool completely. If you enjoy granola with plenty of chunks and clusters, do not stir it once it has been removed from the oven. Instead, let it cool completely before breaking it apart with your hands into giant clusters.
- Don’t add mix-ins until the granola has cooled down. Avoid adding your favorite nuts/seeds/dried fruit/chocolate chips until the granola has cooled down completely. If you bake your granola with your mix-ins, you risk them burning and making the granola inedible.
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.
To freeze: Place leftover granola in a ziplock bag and store it in the freezer for up to 6 months.
More high-protein recipes to try
Protein Granola
Ingredients
- 2 cups rolled oats gluten free, if needed
- 1 cup protein powder * See notes
- 1/3 cup peanut butter ** See notes
- 1/4 cup maple syrup or honey
- 1 cup mix-ins of choice *** See notes
Instructions
- Preheat the oven to 180C./350F. 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 into 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 13-15 minutes, removing the granola halfway through to stir.
- Remove the granola from the oven and mix once more, before letting it cool completely. Once it reaches room temperature, transfer into a large mixing bowl and add your mix-ins of choice.
Notes
Nutrition
Originally published August 2021, updated and republished March 2024
This is super delicious and makes a healthy breakfast!
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 a staple in our kitchen now. Well done !!!
I have made this recipe on repeat with many different kinds of mix-ins. Even when I flubbed it up by using peanut butter that was too dry, it still fit the bill! It’s the only recipe I use anymore for granola.
Just a heads up: the calories are only accurate if you use powdered peanut butter and light syrup
I made this as my store-bought granola was running out on a cold dreary after the 4th of July in Denver. The smells and cooler temperatures made it feel like Christmas in July.
I made a few changes and it turned out softer than I expected. I’m curious to get your feedback on how to make it crunchier.
(2x recipe):
2 cups rolled oats
1 cup quinoa
1/2 cup powdered peanut butter
1/2 cup unflavored pea protein powder
1/2 cup ground flax seed
2/3 + 1/8* cup peanut butter
1/2 + 1/8* cup maple syrup (about 1 tbsp was the remains of my honey)
1 cup almonds added after cooling down
* 1/8 cup of each wet ingredient was added in order to balance out the added flax seed
OMG! This was so much better than I expected it to be! I used collagen peptides for the protein powder, and sugar free peanut butter with maple syrup as directed. I wanted to go for a peanut butter & jelly flavor profile so after baking I added some chopped dried cranberries and some strawberry yogurt chips (which sadly , I can no longer source) . The mix came out incredible! I cannot wait to make another batch
What is the serving size ?
This is one delicious recipe! Packed with so much protein and healthy ingredients, would definitely love to try this using Rolled Oats and I know it’d be delicious. Thanks for sharing such an amazing recipe.
Super easy! It was my experience to bake it longer. I added pumpkin seeds in when it was wet and baked w granola. Towards the end I used my hands( in plastic gloves) to break up and balled up pieces. Oh, and I used almond butter instead of pb AND Kodiak protien oats!
Hey, thanks for sharing the recipe. It is really amazing, I tried making this with oats. They turned out well. As they are a clean label food brand with 100% natural and whole grains ingredients, I prefer using them often in different dishes. This granola was very crunchy and tasty making it awesome.
Great to hear that!
I love homemade granola!
Never having store bought granola again! 😀
Arman! What a gloriously delicious dish! Adding the protein makes it PERFECT! I would LOOOVE it. Pinning! I can’t believe all the lovely comments you have here Friend. You sure have a great following…and it’s easy to see why. Thanks much for sharing this with us at Weekend Potluck. Enjoy a great weekend.
Thank you for hosting my friend! I promise if I get a working VISA for America this year, I’m bringing you a huge batch!
WOOOOHOOO!!
This looks great! Oats are definitely the grain that I miss the most since going grain-free. I didn’t eat them a lot before, but I love their flavor. I’m sure I would love this granola.
Thanks Linda! I’m working on a grain free like granola using coconut and almond flour- Hopefully after some tweaking, it will work out well! 🙂
This is glorious, espesh because it serves one. Hope your tongue is feeling fabulous again!
Thanks love! I act Sriracha last night and effed it up AGAIN.
You have become a granola making machine my friend, and I love it. I’ll have to give this stovetop stuff a whirl one day. Until then, I shall continue to work on my savory concoction, in mass quantities of course. Homey don’t mess with just one. 🙂
You are the granola QUEEN. But promise me to not give this a go until you showcase your collation 😉