Protein Granola
Level up your breakfast game with protein granola! Only 8 simple ingredients and I promise you’ll never buy store-bought granola again!
Who here is a fan of granola in pretty much anything you can add it to? Me! From snacking by itself to yogurt bowls and fro-yo, I love it–especially chocolate peanut butter granola (yum). But here’s the thing. Most of the time, when you buy it from the store, it has tons of added sugar and processed ingredients. This pretty much cancels out any of the health benefits.
So I started making my own because it’s definitely cheaper and I was able to pack some more protein in so it keeps me fuller for longer.
If you struggle to get protein throughout the day and staying full, save these 25 High Protein Desserts to Satisfy Your Cravings for later. Dessert is such an easy way to hide protein, but it still does the trick when you have a sweet craving.
Breakfast wise I love making protein muffins, because you can freeze them ahead of time which takes the prep work out. These are also perfect for on the go snacks.
Protein shakes are another great option and especially great for pre and post workouts.
Ingredients Needed
Oats – Rolled oats work the best
vanilla protein powder – My favorite protein powder is Orgain if you are looking for one
chopped or slivered almonds
cinnamon
almond extract
maple syrup
egg whites
coconut oil – be sure to melt it and let it cool before using
How to Make Protein Granola
Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
Combine the oats, protein powder, almonds, and cinnamon in a large bowl.
Stir in the egg whites, maple syrup, and cool melted coconut oil. Gently mix together until combined.
Transfer the granola to the baking sheet. Spread it out using a spatula in a thin layer.
Bake for 15 minutes. Stir to break up the clumps and continue baking until the granola is crispy and golden.
Tips for Making
- If you use steel cut or quick cooking, the texture and consistency will not be the same.
- Make sure the oil is cooled, if not you will have scrambled egg whites!
- You can swap the almonds for other nuts.
- Use gluten free oats if you prefer to make gluten-free granola.
- Honey can be substituted for the maple syrup if needed.
- Store leftovers in an airtight container or jar at room temperature for up to 1 week.
- Once it has cooled, it is safe to freeze for several months.
Ways to Eat Protein Granola
- In yogurt parfaits or smoothie bowls
- As a topping on fro-yo or ice cream
- As cereal
- Mixed with fruit
- With trail mix
- Top on a baked apple for an easy dessert
- Cut into rectangles to make bars instead
More Delicious High Protein Recipes You’ll Love:
- Birthday Cake Protein Bars
- Peanut Butter Protein Muffins – gluten and dairy free
- Chocolate Chip Protein Banana Bread (One Bowl)
- Blueberry Protein Muffins
- Chocolate Chia Protein Pudding
- Egg White Oatmeal – High protein! (Microwave)
- Protein Puppy Chow
Protein Granola
Ingredients
- 2 cups oats
- ½ cup vanilla protein powder
- ½ cup chopped or slivered almonds
- ½ tsp cinnamon
- ½ tsp vanilla extract
- 2 tbsp maple syrup
- 1 egg white
- ¼ cup coconut oil melted and cooled
Instructions
- Line a baking sheet with parchment paper and preheat your oven to 325.
- Mix the dry ingredients together in a large bowl.
- Gradually add the maple syrup, egg whites, and melted & cooled coconut oil. Be sure coconut oil is cooled completely so you don’t end up with scrambled egg whites!
- Combine everything together gently.
- Transfer the mixture to your baking sheet and using a spatula, spread the granola mixture evenly across the entire baking sheet.
- Bake for 15 minutes, then stir the mixture so break up and clumps and help the granola evenly brown.
- Bake for an additional 5-7 minutes, checking every 3 minutes until the granola is golden brown and crispy.
- Store in an airtight container at room temp.
