High-Protein Granola
Per serving (about 1/2 cup)
Full nutrition
| Calories | 330 |
|---|---|
| Protein | 13g |
| Carbs | 37g |
| Fat | 16g |
| Fiber | 4g |
I use a plant-based protein powder here, not whey. Whey tends to bake up dry and sandy in granola, where a plant-based blend stays closer to how the oats themselves bake. Stirring it every five minutes in the oven is what keeps it from burning around the edges before the center is done. [TODO: add your own note here, why you make this one or what you'd change.]
Recipe
High-Protein Granola
Ingredients
Instructions
- Preheat the oven to 325°F and line a large baking sheet with parchment paper.
- In a large bowl, mix the oats, walnuts, pumpkin seeds, protein powder, cinnamon, and salt.
- In a small bowl or measuring cup, whisk together the honey, olive oil, and vanilla.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- Spread the mixture in an even layer on the prepared baking sheet, pressing it down firmly to encourage clusters.
- Bake for 25 to 30 minutes, stirring every 5 minutes, until golden brown and fragrant.
- Let the granola cool completely on the pan without stirring. It crisps up as it cools, and that resting time is what holds the clusters together.
Notes
- I press the mixture down firmly onto the pan before baking. Loose, unpacked granola bakes into crumbs; pressed granola bakes into real clusters you can break apart.
- I let it cool completely on the pan before touching it. Granola is still soft coming out of the oven; it firms up entirely during the cooldown, not in the oven.
Nutrition (per serving)
| Calories | 330 |
|---|---|
| Protein | 13g |
| Carbs | 37g |
| Fat | 16g |
| Fiber | 4g |
Storage
Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. Keep it fully cooled before sealing, or trapped steam will make it soggy.
FAQ
Can I use a whey protein powder instead of plant-based?
Yes, though the texture tends to bake up drier and slightly sandier. If that’s what you have, check the granola a couple of minutes early since whey-based batches can brown faster.
Why didn’t my granola form clusters?
Usually not enough pressing before baking, or stirring too often once it’s in the oven. Press it down firmly at the start and only stir the recommended few times.
What can I use instead of walnuts?
Any nut or seed works: pecans, sliced almonds, or sunflower seeds are all good swaps in the same amount.
Looking for more high-protein breakfast ideas: the high-protein overnight oats is a good pairing, this granola makes a great topping for it.