This Protein Granola contains 12g of protein per 100g of granola. It’s also packed with other healthy ingredients like walnuts, oats, sunflower seeds and flaxseed meal. With this extra crunchy granola you get a good amount of protein already for breakfast. Doesn’t that sound like a great start of the day?
With a lot of protein products, you get an unpleasant aftertaste or a different texture than usual, but that’s not the case with this granola at all. Seriously, if you have no idea it has protein powder in it, you wouldn’t even notice it.
This granola is a bit darker and crunchier, which really enhances the nutty, roasted flavor. I like my granola best with yogurt and fresh seasonal fruit. The granola itself is not overly sweet so I like to add fruit for some nice sweetness. Absolutely delicious.
Tools & Equipment
- Cutting board
- Large baking sheet
- Large bowl
- Parchment paper
- Sharp knife
- Silicone spatula
- Wire rack
Walnuts & Sunflower Seeds: You can replace the walnuts according to your own preferences, e.g. with peanuts, pistachios, macadamia nuts or a mixture of different nuts. Instead of sunflower seeds, you can also use pumpkin seeds or even both, depending on what you like best.
Oil: The addition of oil helps to make the granola crunchy. I prefer unrefined coconut oil. If you don’t have it handy or don’t like the taste, you can replace it with olive oil.
Sweeteners: I like to use maple syrup or honey for sweetening. Both add a wonderful flavor to the granola that granulated sugar just doesn’t have. Plus, using one of these options makes your granola healthier and if you use maple syrup, your granola is even vegan.
Protein Powder: Instead of vanilla flavor, you can of course choose any other flavor you like. Or if you prefer to keep it neutral, take a protein powder without any flavor.
Ingredients for Protein Granola
Directions – How to Make Protein Granola
Preheat the oven to 160°C/325°F and line a large baking sheet with parchment paper. Chop walnuts into small chunks. Melt coconut oil in a small bowl in the microwave.
Mix together the oats, walnuts, sunflower seeds, flaxseed meal, protein powder, cinnamon and salt. Add maple syrup and melted coconut oil and stir well. The mixture will look a little dry at first, keep stirring until everything is evenly incorporated.
Spread the granola in an even, flat layer all over the baking sheet. Place the baking sheet in the oven and bake for about 12 minutes. Remove from the oven and stir with a silicone spatula.
Flatten and spread granola evenly over the entire baking sheet again. Bake for another 10-12 minutes. The granola is done when it turns golden brown. Remove from the oven and let cool completely on a wire rack. The granola will still look very soft, but as it cools, it will become crunchy. Fill the granola into an airtight container or a sealable jar.
Storing and Freezing Instructions
Storage: Fill your protein granola into a sealable jar or an airtight container and store at room temperature. This will keep it fresh and crunchy for several weeks.
My Summary for Protein Granola
Taste & Texture: This protein granola tastes nutty, has a nice roasted flavor and it is not too sweet. The texture is sooo crunchy.
Time: It takes about 20 minutes to prepare this granola, baking time is 20-23 minutes and cooling time is about 20 minutes as well. This means that your granola is done and can be served within about 1 hour.
- 160g old-fashioned oats
- 150g walnuts, chopped
- 60g sunflower seeds
- 60g flaxseed meal
- 60g vanilla protein powder
- 4g (2 tsp) ground cinnamon
- 3g (½ tsp) salt
- 85g maple syrup
- 80g coconut oil, melted
- Preheat the oven to 160°C/325°F and line a large baking sheet with parchment paper. Set aside.
- On a cutting board, chop walnuts into small chunks.
- In a large bowl mix together the oats, walnuts, sunflower seeds, flaxseed meal, protein powder cinnamon and salt with a silicone spatula.
- Melt coconut oil in a small bowl in the microwave.
- Add maple syrup and melted coconut oil and stir well with a silicone spatula. The mixture will look a little dry at first, keep stirring until everything is evenly incorporated.
- Spread the granola in an even, flat layer all over the baking sheet.
- Place the baking sheet in the oven and bake on the middle rack for about 12 minutes.
- Remove from the oven and stir with a silicone spatula, then flatten and spread the granola evenly over the entire baking sheet again.
- Bake for another 10-12 minutes. Keep an eye on the granola from this point on, as it can brown too much and burn from one moment to the next. The granola is done when it turns golden brown.
- Remove from the oven and let granola cool completely on a wire rack. At this point, it will still look very soft, but as the granola cools, it will become crunchy.
- Fill the granola into an airtight container or a sealable jar and store at room temperature.