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Homemade protein granola with chunky clusters in glass bowl showing texture and golden color

Easy Homemade Protein Granola

Chunky, satisfying protein granola that tastes better than store-bought versions with natural sweeteners and vanilla protein powder
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.