Easy Homemade Protein Granola Recipe

This Easy Homemade Protein Granola Recipe creates the perfect breakfast that actually keeps you full until lunch. I developed this chunky, satisfying version after getting tired of expensive store-bought protein granola that tasted like cardboard. My kids now request this homemade version over any cereal in our pantry.

The smell of vanilla and cinnamon fills my kitchen every Sunday as I make a fresh batch of this protein granola. What started as my attempt to create a healthier breakfast option turned into our family’s weekend tradition.

This isn’t your average granola recipe. The secret is using egg whites to create those irresistible chunky clusters that hold together perfectly, while vanilla protein powder adds substance without any chalky aftertaste.

Each golden cluster delivers real nutrition that powers your morning, not just empty calories that leave you hungry an hour later.

Let’s get cooking!

Why You’ll Love This Easy Homemade Protein Granola Recipe

I’ve tested countless protein granola variations in my kitchen, and this version consistently wins over my family every single time. The combination of vanilla protein powder and natural sweeteners creates incredible flavor depth without that chalky aftertaste so many protein recipes suffer from. This recipe comes together in just twenty minutes of active prep time, then the oven does all the work while you enjoy your morning coffee. The egg whites create those coveted chunky clusters that hold together perfectly, making each bite satisfying and crunchy. My favorite benefit is how this granola keeps me full for hours, unlike regular granola that leaves me hungry within an hour. The recipe makes enough for a full week of breakfasts, and it stores beautifully in an airtight container.

Storage & Serving Tips

Store your homemade protein granola in an airtight container at room temperature for up to one week, or freeze portions for up to three months for longer storage. Pro tip: I recommend pressing the mixture firmly onto the baking sheet before baking to create those extra-chunky clusters that make this granola so addictive. For best results, let the granola cool completely before breaking it apart to maintain maximum crunchiness. This versatile granola works perfectly as a breakfast base with milk or yogurt, sprinkled over smoothie bowls, or enjoyed as a satisfying afternoon snack straight from the jar. I usually make a double batch since it disappears quickly in our house, especially when my kids discover the container.

Conclusion

Making your own protein granola transforms breakfast from ordinary to extraordinary while giving you complete control over ingredients and nutrition. This simple recipe proves that healthy eating doesn’t require sacrificing flavor or spending premium prices on store-bought alternatives. Give this protein granola recipe a try, and you’ll never go back to expensive, disappointing store versions again.

Easy Homemade Protein Granola

Chunky, satisfying protein granola that tastes better than store-bought versions with natural sweeteners and vanilla protein powder

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 portions

Course: Breakfast, Snack

Cuisine: American

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups old-fashioned rolled oats
• 0.5 cup mixed nuts roughly chopped
• 0.5 cup vanilla protein powder
• 0.25 cup pepita seeds
• 0.5 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 0.25 cup coconut oil melted
• 2 tablespoons honey melted
• 1 tablespoon pure maple syrup
• 2 large egg whites lightly beaten

Equipment

• Large mixing bowl
• Small mixing bowl
• Baking sheet
• Parchment paper
• Wire whisk

Method

 

1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts, protein powder, pepita seeds, and cinnamon. Mix together and set aside.
3. In a small bowl, whisk together the vanilla extract, melted coconut oil, honey, maple syrup and egg whites until combined.
4. Stir the wet mixture into the dry ingredients and mix well until everything is combined and coated.
5. Spread and press the granola onto the prepared baking sheet, making sure the granola pieces are touching to create extra chunky clusters.
6. Bake for 10 minutes, then remove and flip the granola, breaking up large chunks as desired.
7. Bake for another 15 minutes or until the top of the granola is light golden brown.
8. Let the granola cool completely before breaking apart and storing.

Notes

Store in airtight container for up to 1 week at room temperature or freeze for up to 3 months. Press mixture firmly on baking sheet for chunkier clusters. Great with milk, yogurt, or as a snack.