This granola is so much more delicious than the store-bought stuff. Filling, easily customizable, nutritious, high-protein, and gluten-free!
Today, we are taking granola to the next level! We’re upping the protein, adding tons of good-for-you ingredients, and whipping together the crunchiest granola EVER!
I love a bowl of granola any time of the day. It’s the perfect pick-me-up between meals, and I love serving it with a good spoonful of cultured yogurt and fresh fruit.
That mouth-watering crunch will last all week if you store this granola properly (more on that in the FAQs) – so don’t worry about it going soft overnight! Just store it as soon as it cools, and it’ll feel like opening a fresh box of store-bought granola every morning.
With just the perfect amount of sweetness, this protein granola will satisfy your sweet tooth AND keep you feeling full and energized throughout the day.
Is Protein Granola Healthy?
When you go to buy store-bought granola, you might notice that the ingredients contain a high amount of processed sugars and maybe an ingredient or two that you can’t even pronounce. But that is not the case with this protein granola recipe! I make it with wholesome ingredients, and the only added sweetness comes from natural maple syrup and peanut butter.
When choosing the right peanut butter for this recipe, avoid brands with added sugars, honey, or syrup, as these sweeteners can increase the calories without adding much nutritional value, and avoid hydrogenated oils, as these unhealthy fats can raise cholesterol levels. Opt for peanut butter made with unsaturated fats and, ideally, the fewer ingredients, the better.
If you want to make this recipe lower-carb, you can also check out my Grain-Free Low-Carb Keto Granola recipe!
Tips for the best homemade granola
Now that I’ve made a few granola recipes for FFF, I’ve picked up a few tips and tricks that will help make your homemade protein granola perfect every time.
Firstly, it’s important to stir the granola halfway through cooking. The bake time for this granola is approximately twenty-five minutes to half an hour in total, so it’s crucial that you pull the granola out at the halfway mark, give it a good mix, take note of any spots that may be browning quicker than others, and rotate the tray when it goes back in the oven to ensure everything bakes evenly.
Secondly, if you LOVE chunky granola, press some of the pieces together when you pull the pan out at the halfway mark and they will continue to crisp up into hardened clusters. When it’s finished, be gentle when you’re handling it as they may break apart before they have time to cool and set.
Lastly, I keep the heat on low. Baking the granola at a low temperature helps me achieve the best texture possible. It will slowly toast the ingredients and make them perfectly crunchy while allowing everything to bake evenly.
How to make ahead and store
I recommend storing this granola in an airtight container and labeling it with the date I made it. I keep it chilled in the refrigerator and it lasts for up to one week. To keep the crunch for even longer, store it in a food-safe resealable bag and push out as much air as you can, as this air can cause the granola to soften over time. You can also freeze this granola in the same way for up to 3 months!
Serving Suggestions
On days when you don’t feel like the classic combo of cultured yogurt and fresh fruit alongside your protein granola, I have a few more ideas for this crunchy, nutty goodness.
Garnish your favorite icy desserts with this granola! It works so well as a crunchy topping to this strawberry and banana Frozen Yogurt or this Coconut Frozen Yogurt.
This granola is also a great topping for a warm bowl of Oatmeal during the colder months, or your breakfast Protein Overnight Oats.
Ingredients
- 2 cups rolled old-fashioned oats
- 1/2 cup vanilla protein powder packed
- 1 tablespoon cinnamon powder
- 1/2 teaspoon salt
- 1/2 cup pepitas (pumpkin seeds)
- 1/2 cup slivered almonds
- 2 tablespoons flax meal
- 2 tablespoons chia seeds
- 1/4 cup coconut oil
- 2 tablespoons natural peanut butter
- 1/2 cup maple syrup
Instructions
- Heat your oven to 300°F and line a large, rimmed baking sheet with parchment paper.
- In a large bowl, stir together the oats, protein powder, cinnamon, and salt.
- Add in the flax, chia seeds, pepitas, and almonds, and stir until well combined.
- In a microwave-safe bowl, melt the coconut oil, peanut butter, and maple syrup and stir to combine.
- Stir into the dry ingredients until well combined.
- Spread onto the baking sheet and bake for 15 minutes.
- Stir and then bake for another 10 to 15 minutes or until golden brown.
- If you want chunky granola, press it together a little bit on the pan.
- Let it cool completely on the pan before breaking the granola into pieces.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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