High-Protein Granola
Per serving (about 1/2 cup)
How I calculate this → Protein calculator →
4g of protein per 100 calories.
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. This is one recipe I really do watch closely toward the end. Granola can go from golden to burned surprisingly fast, and it crisps up more as it cools, so I'd rather pull it a little early than leave it in too long.
Why you'll love this
- 12g of protein per serving from a plant-based protein powder baked right into the oats
- Pressing the mixture down before baking is what turns it into real clusters
- Keeps well at room temperature for snacking through the week
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.
Equipment
- Rimmed baking sheet
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.
- Protein numbers assume a typical plant-based scoop, about 21g of protein per scoop. Protein powders vary by brand and type; a 25g whey scoop instead adds about 1g of protein per serving, so check your label.
Nutrition (per serving)
| Calories | 325 |
|---|---|
| Protein | 12g |
| Carbs | 36g |
| Fat | 16g |
| Fiber | 4g |
Where these numbers come from
I calculate every figure above from USDA FoodData Central, ingredient by ingredient, then divide by the servings the recipe makes. Each FDC number links to the exact USDA entry I used. How I calculate nutrition
- Rolled oats: FDC #173904 (Cereals, oats, regular and quick, dry), 3 cups = 243g (FDC: 1 cup = 81g).
- Walnuts: FDC #170187 (Nuts, walnuts, english), 1/2 cup chopped = 58.5g (FDC: 1 cup chopped = 117g).
- Pumpkin seeds: FDC #170557 (Seeds, pumpkin and squash seed kernels, roasted), 1/4 cup = 29.5g (FDC: 1 cup = 118g).
- Protein powder (plant-based, as the recipe calls for): typical scoop = median of 29 USDA branded vanilla plant-based protein powders (FDC Branded Foods, pulled 2026-09-28): 36g scoop, 21g protein, 140 kcal, 2g fat, 6g carb, 1g fiber; 2 scoops = 42g protein, 280 kcal. For comparison, the median of 30 branded whey powders was 25g protein per 33g scoop.
- Cinnamon: FDC #171320 (Spices, cinnamon, ground), 1 tsp = 2.6g.
- Honey: FDC #169640, 1/3 cup = 113g (FDC: 1 cup = 339g). Maple syrup instead (FDC #169661, 1/3 cup = 105g) is about 45 kcal lower for the batch.
- Olive oil: FDC #171413, 1/4 cup = 54g (FDC: 1 cup = 216g).
- Vanilla extract: FDC #173471, 1 tsp = 4.2g.
- Batch totals: 92.2g protein, 2,593 kcal, 126.5g fat, 284.6g carb, 34g fiber; divided by 8.
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.
Almonds add protein to the mix, and Are Almonds High in Protein? covers how much per ounce and the calories that come with it.
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