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.
Oh yes this is vegan!!!!!!
I love how it makes one portion – sick of seeing recipes that make vats and vats of it. Do people not get sick of the same flavor for weeks? Do people eat granola everyday? I don’t know because I don’t talk to people much.
So Arman….can you answer these burning questions?
Amrita
You have cats. Cats eat granola.
I know right. All my recipes are usually single serving because I only make for one. Me.
I’m still a lone ranger until I go out and buy the fish my momma “gifted” me for Christmas, and granola was the ONE thing I’ve been dying for. But my baking sheet is nested in my pile of dirty dishes that I really need to get to that I probably won’t until Monday. Stovetop? Protein? APPROVED.
Definitely overate this season. In fact, STILL overeating and I do not care. Momma picked me up some raw coconut-PB cups and Green and Black’s 85% Dark Chocolate; therefore I have a valid reason to keep gorging. I like to be a rebel and not follow the typical “lose weight” New Year’s Resolution. Nope. Mine is to finally buy some dried cherries. I know it’ll happen ONE day!
Oh my God I’m literally sitting here with a small block of Green And Blacks 85% chocolate…how amazing is it!
Buy those dried cherries and make this granola 😉
I followed the recipe to a T, but the granola mixture was very dry prior to putting it in the oven. I was hoping the peanut butter and maple syrup would melt in the oven to give it a little more moisture. But that didn’t happen. I have added lots of coconut oil and maple syrup and mixed in all the ingredients but I don’t think I can save this batch. Feels like I should’ve cut back on the protein powder and/or the amount of oats to make up for the little amount of wet ingredients in this recipe.
Hi Sabrina- Did you by any chance use whey protein powder? We’ve updated the recipe to make it super clear not to use whey, as it dries out the granola and leaves it lacking moisture. Adding coconut oil or maple syrup won’t have much affect if that is the case. Please let me know, as I’d love to troubleshoot for you. You can also email me if that is easier 🙂
I am a fan of all the beans. I can eat a can as a snack and two cans for a meal. My NYE hangover food was a huge bowl of beans and cheese. I thought about making bean brownies, but that takes too long. I don’t think I overate them…I’ll ask my coworkers tomorrow if they can smell me, then I’ll know 😉
Good luck!
I love putting my chocolate in the freezer — twinsies! I think you’re officially the granola king haha
Hahaha thanks buddy! I love chucking everything in the freezer!
You downed a shot of chili oil, are you mad!? Actually, is that even a question? Of course you are.
Mad GENIUS for recipes like these.
I went overboard with peanut butter this morning (didn’t think that was possible), but I accidentally left like 3-4 tablespoons left in my jumbo jar of pb for overnight oats, and I was struggling to finish it. I mean, I finished, but struggling to finish pb isn’t an issue for me typically.
STRUGGLING TO FINISH PEANUT BUTTER?
I can forgive that. Speaking of bets…I lost a bet a few years ago to finish a small jar of nutella.
I’ve never thought to make granola on the stovetop! What a good idea. Love that it is pretty quick then, and not an all day process! 🙂
Exactly! So much faster and no oven!
I think you’d be hard-pressed to find someone that actually likes airplane food. Those people don’t exist.
And I wish I could get a plane ticket home for $350!! Fun fact: if I book a flight back home rightthissecond for April 1st, it’ll cost me around $500 and thats an awesome deal. Why is Canadian airfare so expensive!?!
LOLOL. But isn’t Canada all next to each other 😉 Can’t you WALK home?
I don’t even think I need to tell you what food I go overboard with because… hi… you’re taunting me with it right here. It’s been a while since I’ve given myself a stomach ache off it, though, so fingers crossed that it stays that way!
I expect the next time we chat for you to have empty packages around you. That has got to be the best ever.
Mmmm chili oil haha. That sounds awful. I didn’t really overdo it over the holidays, except for New Year’s. I stuffed my face, drank too much, then stuffed myself some more with our annual tradition of ordering pizza on January 1st. I’d say pizza is my weakness, for sure!
I think that is a tradition I need to be apart of. Well, I’ll make a new pizza one starting this weekend.
A bowl full of chili oil? That’s like my worst nightmare! I hateeee spicy things. Love me some stove top granola though. Looks great!
Chelsea. We need to teach your pallet a lesson.
Chilli. Flying. Geeze dude, the list just keeps getting longer.
I’m really curious about what the bet was! I made a non-PG related bet in December that I lost…. very badly haha
Hahahahahahaha. It was cricket related and because I have no cricket knowledge, I lost.
i don’t think this granola would make it to the bowl. Pour some milk in the pan and let’s eat! hope you chili oil tongue has recovered.
Thanks buddy. It has and I just reburnt it by adding extra sriracha with dinner Sunday night. Fail.
Simultaneously laughing and crying for you about the chili oil. Been there – it sucks but can’t back down from a bet! Also, totally digging ‘skull’ instead of ‘chug’…waaaaay cooler.
SKULL SKULL SKULL.
CHUG CHUG CHUG.
I like Chug hahaha!
Glad you explained the chocolate chips, Arman! Otherwise, we might think you’d come from another planet or something. 😉 Great recipe and way to make granola! I’m like you with granola and pistachios. Once the eating stops, there is no stopping until it’s/they’re all gone!
Shirley
Oh pistachios- Mum’s side is Persian and they were on every table growing up- I can go through those like nothing. It especially irks me when there is ‘diet advice’ out there saying eat pistachios because they take longer.
…Not when you eat them all.
Chilli Oil?? OMG, that would be my punishment. I am such a wimp when it comes to spicy stuff, so drinking chilli oil would make me faint.
I clearly go overboard on chocolate, regularly. I guess cold turkey is the only solution. I love that this recipe contains oats and oatbran, my favorite breakfast carbs! And well, I don’t mind the chocolate chips either.
I’m going to make you a chilli oil quark pudding.