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.
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.
Can’t wait to try this recipe but for the mixins in your high protein granola do you use 1 cup of the mixins or 1 cup each of the mixins? I plan to use almonds,walnuts,pecans,craisins and maybe cashews. Thanks
Hello Katey- it’s one cup total. Those mix-ins sound delicious!
Just a heads up: the calories are only accurate if you use powdered peanut butter and light syrup
Did you use the PB powder dry and use the light maple syrup as the liquid, or did you mix it with water first? What quantities did you use? I’m trying to keep the calories as listed in the recipe. Thanks.
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
What is the cup size of one serving?
It looks delicious.
Hello Ava- it’s half a cup per serving 🙂
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 ?
I’d like to know this also? I guess the only way we’ll know is if we make it then divide the final weight 8?
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!
Love how crispy this turned out- I used casein protein and I’ll try it with brown rice next.
Thanks for the lovely feedback, Irene- I love using casein, and brown rice should work quite well!
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!!
Wanted mine to be crunchy so I added an egg white after mixing the wet ingredients. Perfect!
Love that you did that!!
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 😉