High Protein Granola (Crunchy, Easy, Homemade!)
High Protein Granola is homemade, crunchy, and delicious! This Protein Granola recipe is easy to make and loaded with ingredients that pack far more protein than standard granola recipes!
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If you enjoy homemade granola, you'll also love Slow Cooker Granola, Pumpkin Granola, and Gingerbread Granola!
A few weeks ago, I was excited to share my new recipe for Protein Bars, which I adapted from my popular Energy Bars recipe to pack twice the protein. Well, today, I'm featuring a similar-but-different adaptation!
I've been making Homemade Granola for years. But in my continual quest to figure out ways to easily sneak more protein into my diet, I decided to see if I could take the same approach with my granola. The result is this High Protein Granola recipe that boasts way more protein (3 to 4 times the amount!) when compared to typical granola!
Ingredients
People often think of granola as healthy, but the truth is that store-bought granola can be loaded with sugar and less-than-optimal oils. Making your own granola, however, allows YOU to control the ingredients, utilizing natural sweeteners and healthier oils.
And while granola generally always includes oats and nuts, this Protein Granola recipe relies on a special kind of oat in addition to some extra, protein-packed add-ins.
- Protein oats. I recently discovered Bob's Red Mill Protein Oats, which are naturally 50-60% higher in protein than regular rolled oats. To sum it up, they are a unique type of oat that requires less processing and thus ends up retaining more of its natural protein. (As a disclaimer, ol' Bob does not pay me for mentioning his product...I just think these oats are brilliant and have been using them in tons of recipes lately!) That being said, there are other brands of protein oats that you could opt to use in this recipe instead, but some of those may achieve their higher protein through added protein powder...so just read the ingredients to know what you're getting! 😉
- Raw nuts. Chopped. By raw, I mean unsalted and unroasted, because these nuts are going to toast and pick up flavor while they bake in your pan of granola! I like to use a combo of sliced almonds and chopped walnuts when I make this Protein Granola recipe, and that's what the nutritional calculations in the recipe card are based on. However, feel free to substitute your favorite nuts, keeping in mind that the total protein count may slight increase or decrease depending on the nuts you use.
- Unflavored protein powder. I developed this recipe using a whey protein powder, but your favorite protein powder should work just fine. The amount of protein in ½ cup protein powder will vary depending on the brand. The protein powder I like to use has about 50 grams protein per ½ cup, so those are the nutritional calculations that were used for this recipe. Keep in mind that if you opt to use a flavored/sweetened protein powder in this granola, you'll probably want to decrease the honey to ½ cup.
- Ground flaxseed + hemp hearts. For a boost of protein, fiber, and omegas. Ground flaxseed is sometimes referred to as flaxseed meal and hemp hearts are sometimes labeled shelled hemp seeds.
- Salt. I always use fine sea salt.
- Oil. I typically make my High Protein Granola with avocado oil or a neutral-flavored extra-virgin olive oil. However, another great option for homemade granola is unrefined coconut oil, melted and cooled, because it results in an amazing glazed, chewy texture. I do not find the coconut flavor to be noticeable.
- Honey. I sometimes swap in pure maple syrup for the honey for another great natural sweetener option. Agave nectar may be substituted as well.
- Pistachios. Roasted and salted. I stir pistachios into my Protein Granola after it's done baking for extra flavor, color, crunch, and (of course) protein, as pistachios are one of the highest-protein nuts.
How to Make Protein Granola
(The below photos are intended to be helpful, but please refer to the recipe card at the bottom of this post for FULL DIRECTIONS.)
Making this High Protein Granola recipe is extremely easy. You just need to keep a close eye on your oven towards the end of the baking time!
- Position a rack in the center of the oven and preheat to 350°F. Line a half sheet pan with parchment paper (or a silicone baking mat).
- In a very large bowl, combine the oats, raw nuts, protein powder, ground flaxseed, hemp hearts, and salt; stir well until all of the protein powder is incorporated.
- Pour oil over the mixture and stir thoroughly until all of the ingredients are completely coated. Repeat with the honey and stir until evenly coated.
- Transfer Protein Granola onto your prepared sheet pan and spread it out into an even layer.
- Bake, stirring and flipping with a wooden spoon every 10 minutes, until the Protein Granola is evenly brown, for about 30 minutes total. During the final 10 minute of baking time, I like to stir after 5 minutes and then watch carefully for the final 5 minutes, stirring every couple minutes if necessary and taking care not let the granola burn.
- Remove your granola from the oven and stir it frequently as it cools (scraping the bottom of the pan to prevent sticking if you didn’t use parchment paper). Once cool, stir in the roasted pistachios.
Store in an airtight container and enjoy!
Modifications
You may substitute your favorite nuts in this recipe.
If using 3 cups chopped raw nuts (and no pistachios), just stir them all into the granola mixture to be baked…no need to stir in any nuts after baking unless the nuts are already roasted.
If you would like to add dried fruit to your granola, you may stir it in after the granola is completely cool. Dried cranberries, cherries, or raisins (regular or golden) are all good, or you could use chopped dried fruit, such as apricots.
You can also opt to incorporate other add-ins into your cooled granola, such as pepitas or even chocolate chips.
Tips + Tricks
Any time I make a batch of homemade granola, I follow these tips for guaranteed success!
- Measure the honey into the same measuring cup you use for the oil. The residue of the oil will help the honey slide out of the cup without sticking.
- This Protein Granola recipe will probably need to bake for a total of about 30 minutes. But -- I can't reiterate this enough -- ovens vary so watch the granola carefully and check it early, particularly the first time you make it! Stirring well every 10 minutes, and even more often towards the end, is very important for even baking.
- If you cut this recipe in half, it will require less time to cook. If you double it and cook two sheet pans at once (switching racks and rotating pans each time you stir), it will take longer.
- Since granola tends to stick to the pan if not stirred very frequently during the cooling process, I've found that using a silicone baking mat or some parchment paper on the bottom of your sheet pan alleviates this problem. You just need to stir carefully to make sure your Protein Granola doesn't wind up stuck under the parchment paper.
Serving Suggestions
High Protein Granola makes a fantastic healthy snack! Pre-portion it in little baggies for a portable, grab-n-go snack option.
I also love this Protein Granola recipe for breakfast.
I either top it with a splash of milk (like cereal) or turn it into a yogurt parfait.
Greek yogurt + fresh berries + protein granola = BLISS!
Talk about a tasty breakfast packed with both protein and fiber!
If you're looking to boost your homemade granola's protein even more, you may want to check out my Peanut Butter Granola!
That recipe is already naturally high in protein thanks to the addition of peanut butter. However, if you make it with protein oats and the nut options suggested in this Protein Granola recipe, its protein will go through the roof (with or without the addition of protein powder)!
So are you ready to step up your breakfast (and snacktime) game and whip up a batch of High Protein Granola?
It's easy to make, it's loaded with wholesome, good-for-you ingredients, and its simultaneously crunchy, satisfying, and DELICIOUS!
More High Protein Breakfast Ideas
High Protein Granola (Crunchy, Easy, Homemade!)
Video
Ingredients
- 4 cups protein oats
- 1 cup chopped raw walnuts
- 1 cup sliced almonds
- ½ cup unflavored protein powder
- ½ cup ground flaxseed
- ¼ cup hemp hearts
- ¼ teaspoon salt
- ¾ cup oil
- ¾ cup honey
- 1 cup roasted & salted pistachios
Instructions
- Position rack in center of oven and preheat to 350°F. Line a 13”x18”x1” rimmed sheet pan with parchment paper (or a silicone baking mat).
- In a very large bowl, combine oats, walnuts, almonds, protein powder, flaxseed, hemp hearts, and salt; stir well until all of the protein powder is incorporated.
- Pour oil over the mixture and stir thoroughly until all ingredients are completely coated. Repeat with the honey and stir until evenly coated.
- Transfer granola onto prepared sheet pan and spread into an even layer. Bake, stirring and flipping with a wooden spoon every 10 minutes, until the granola is evenly brown, for about 30 minutes total. (During the final 10 minute of baking time, I like to stir after 5 minutes and then watch carefully for the final 5 minutes, stirring every couple minutes if necessary and taking care not let the granola burn.)
- Remove granola from oven and stir frequently as it cools (scraping the bottom of the pan to prevent sticking if you didn’t use parchment paper). Once cool, stir in the roasted pistachios and then store in an airtight container for up to 1 month.
Equipment Needed
Notes
- I often make this Protein Granola recipe with avocado oil or a neutral-flavored extra-virgin olive oil. Unrefined coconut oil, melted and cooled, is another great option because it results in an amazing glazed, chewy texture (I do not find the coconut flavor to be noticeable).
- Measure the honey into the same measuring cup you use for the oil. The residue of the oil will help the honey slide out of the cup without sticking.
- Pure maple syrup or agave nectar are possible substitutes for the honey.
- The nutrition calculations for this recipe were made using 1 cup sliced almonds, 1 cup chopped walnuts, and 1 cup pistachios.
- You may substitute your favorite nuts in this recipe, but keep in mind that some nuts have more protein than others so the total protein in this recipe will adjust accordingly.
- If using 3 cups chopped raw nuts (and no pistachios), just stir them all into the granola mixture to be baked…no need to stir in any nuts after baking unless they’re already roasted.
- The amount of protein in ½ cup protein powder will vary depending on brand. The protein powder I like to use has about 50 grams protein per ½ cup, so that’s the nutritional calculations that were used for this recipe.
- If you opt to use a flavored/sweetened protein powder in this granola, you may want to decrease the honey to ½ cup.
- For the salt, I recommend using fine sea salt.
- The granola will probably need to bake for a total of about 30 minutes, but ovens vary so watch the granola carefully and check it early, particularly the first time you make it.
- Stirring well every 10 minutes, and even more often towards the end, is very important for even baking.
- If you cut this recipe in half, it will require less time to cook, and if you double it and cook two sheet pans at once (switching racks and rotating pans each time you stir), it will take longer.
- The rimmed sheet pan size required for this recipe is technically known as a “half sheet pan,” with measurements of 13"x18"x1”.
- Since this granola tends to stick to the pan if not stirred very frequently during the cooling process, I've found that using a silicone baking mat or some parchment paper on the bottom of your sheet pan alleviates this problem. You just need to stir carefully to make sure the granola doesn't wind up stuck under the parchment paper.
- If you would like to add dried fruit to your granola, you may stir it in after the granola is completely cool. Dried cranberries, cherries, or raisins (regular or golden) are all good, or you could use chopped dried fruit, such as apricots.
- You can also opt to incorporate other add-ins into your cooled granola, such as pepitas or even chocolate chips.
