Protein granola transforms your morning routine from rushed to nourishing with clusters that actually taste like a treat, not a compromise. I created this recipe when my usual breakfast left me starving by 10 AM, and now it keeps me satisfied until lunch. My teenager Jake even steals handfuls straight from the container—that’s when you know you’ve nailed a healthy recipe.
Sunday afternoons in my kitchen smell like vanilla and cinnamon when I’m batch-making this protein granola for the week ahead. The golden clusters emerge from the oven looking like something from an expensive café, but they’re surprisingly simple to make at home.
This isn’t your typical sugar-loaded granola. Each half-cup serving delivers 10 grams of protein from a smart combination of oats, seeds, and unflavored protein powder.
The maple syrup creates natural sweetness while the longer baking time develops those coveted crunchy clusters that hold together perfectly.
Let’s get cooking!
Why You’ll Love This Protein Granola Recipe
I’ve tested countless granola variations over the years, and this one consistently wins with my family and meal prep clients. The maple syrup and cinnamon create that classic granola flavor without overwhelming sweetness, while the mixed seeds add satisfying texture and healthy fats. This recipe requires just 15 minutes of active prep time, then the oven does all the work while you tackle other morning tasks. The two-week storage life makes it perfect for Sunday meal prep, and you can easily customize it with your favorite nuts or dried fruits after cooling. My favorite benefit is how it keeps me satisfied for hours thanks to that protein and fiber combination, eliminating those mid-morning energy crashes that used to derail my day.
Storage & Serving Tips
Store this protein granola in an airtight container at room temperature for up to two weeks, though it rarely lasts that long in my house. Pro tip: I recommend letting it cool completely before breaking it apart to create those beautiful large clusters that make breakfast feel special. For the crunchiest texture, avoid refrigerating as moisture can make it less crispy. This granola works wonderfully over Greek yogurt for an extra protein boost, mixed into smoothie bowls, or enjoyed with your favorite milk as a satisfying cereal. I usually portion it into half-cup servings in small containers for grab-and-go breakfasts throughout the week.
Conclusion
Making homemade protein granola transforms your morning routine into something you’ll actually look forward to. This recipe proves that healthy doesn’t have to mean boring, delivering restaurant-quality results with simple pantry ingredients. Give this protein-packed version a try, and discover how satisfying breakfast can be when it works with your body instead of against it.
Protein Granola
Homemade granola with 10g protein per serving, featuring oats, seeds, and protein powder for sustained energy
2largeegg whitesoptional, or 1/4 cup liquid egg whites
Equipment
Large mixing bowl
Large baking pan
Parchment paper
Measuring cups
Whisk
Method
Preheat the oven to 300°F. Line a large baking pan with parchment paper.
In a large mixing bowl, stir together the rolled oats, coconut flakes, puffed cereal, mixed seeds, protein powder, salt, and cinnamon if using.
In a separate bowl, combine the vegan butter, maple syrup, and vanilla extract. Microwave for 30-60 seconds to melt, then whisk to combine.
Pour the wet ingredients over the dry ingredients, add the egg whites if using, and mix until everything is evenly coated.
Spread the mixture evenly onto the prepared baking pan.
Bake for 40-45 minutes at 300°F until golden brown around the edges, stirring halfway through.
Cool for at least 15 minutes before breaking apart. The longer it cools, the bigger the clusters will be.
Store in a tightly sealed container for up to 2 weeks.
Notes
Protein powder should be unflavored and unsweetened for best results. Egg whites are optional but help create larger clusters. Can substitute or add nuts and dried fruits after cooling.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
