This High Protein Granola offers the perfect blend of crunchiness, nutty vanilla flavor, and a whopping 15 grams of protein per serving. If you’re a fan of big, satisfying granola clusters and you’re looking to fuel your body for the day ahead with your breakfast, then this recipe is a must-try. Plus, stored in an airtight container, it will stay fresh, and crunchy for up to two weeks.
Why you’ll love this protein granola recipe
High in protein Combination of whey protein powder, peanut butter, and nuts helps to provide each serving with a generous 15 grams of protein.
Gluten-free All ingredients are naturally gluten-free. Make sure to use gluten-free certified oats if gluten intolerant.
Crunchy clusters As someone who adores granola with substantial clusters, I set out to create a recipe that delivers just that. One significant advantage of this granola is its versatility—you can enjoy it as a snack or even as granola cookies.
One-bowl recipe You’ll only need one bowl to whip up this high protein granola.
Ingredients and substitutes
Oats I like combining rolled oats and quick oats in a 1:1 ratio when making granola to get crunchy granola chunks.
Whey protein powder Vanilla-flavoured. You can experiment and replace it with a protein flavor of your liking. If using an unflavored protein, add 1/4 tsp of vanilla extract.
Peanut butter Smooth. It’s a great option to add more protein to your meal, but you can certainly substitute it with other kinds of nut butter.
Honey Liquid sweetener helps to glue the granola together and create crunchy chunks. Can be substituted with maple syrup.
Egg white Adds more protein and helps to glue the oats together.
Ghee Adds fat and crunchiness when baked. Can be substituted with coconut oil.
Nuts Raw. Are optional but highly recommended. They’ll provide the granola with more healthy fats and extra protein
Other mix-ins (optional) You can add some dried fruit (raisins, cranberries) and/or some seeds of your liking.
How to make protein granola
- Preheat the oven to 165°C/330°F degrees and line the baking sheet with parchment.
- In a large mixing bowl, mix peanut butter, honey, ghee, and an egg white until combined. Add oats and whey protein powder. Use a spatula or your hand to mix until all of the oats get coated and form small chunks. Optional: Add roughly chopped nuts into the mixture. Mix until the nuts are evenly incorporated.
- Pour the granola onto the prepared baking sheet. With a spatula to distribute it evenly on the sheet.
- Bake for 15-18 minutes or until light golden brown. To ensure even bake through, stir the granola 2 times during the baking – after 10 minutes and after 15 minutes of baking.
- Let the granola cool completely on the baking sheet (1-2 hours). Add other optional mix-ins of your liking – dried fruit and/or chocolate. Store in an air-tight container.
More protein recipes
High Protein Banana Pudding (18g of protein, gluten-free, egg-free)
Easy Protein Oatmeal Crepes in Blender (22g of protein, gluten-free, sugar-free)
High Protein Cottage Cheese Pancakes (31g of protein, gluten-free)
Sugar Free Protein Banana Bread (15g of protein, gluten-free)
Protein Granola (15 grams of protein, gluten-free)
Ingredients
- 1 cup (100g) rolled oats
- 1 cup (90g) quick oats
- 1/3 cup (40g) whey protein powder
- 1/3 cup + 1 tbsp (100g) peanut butter
- 3 tbsp (65g) honey
- 1 egg white from a large egg
- 1 tbsp (15g) ghee
Mix-ins (optional)
- 1 cup (140g) nuts roughly chopped mix of your favourite nuts
- handful of raisins/dried cranberries or seeds
- 1/3 cup chocolate chips
Instructions
- Preheat the oven to 165°C/330°F degrees and line the baking sheet with parchment.
- In a large mixing bowl, mix peanut butter, honey, ghee, and an egg white until combined.
- Add oats and whey protein powder. Mix well, until all of the oats get coated and form small chunks. You can use a spatula or mix with your hand to massage the mixture evenly.
- Add roughly chopped nuts into the mixture. Mix until the nuts are evenly incorporated, they don't need to be coated in the mixture.
- Pour the granola onto the prepared baking sheet. Use a spatula to distribute it evenly on the sheet.
- Bake for 15-18 minutes or until light golden brown. To ensure even bake through, stir the granola 2 times during the baking – after 10 minutes and after 15 minutes of baking.
- Let the granola cool completely on the baking sheet (1-2 hours). Add optional mix-ins of your liking – dried fruit and/or chocolate.
- Store completely cooled granola in the air-tight container at room temperature out of the sunlight for 1-2 weeks.