Can I use any type of protein powder in this protein granola recipe?

Yes, you can use whey, casein, or plant-based protein powders. However, whey-casein blends typically result in a better texture for baking. Avoid using very lean whey isolates that might become chalky when heated.

How do I get large clusters in my protein granola recipe?

The secret to large clusters is twofold: first, use an egg white as a binder and press the mixture firmly into the pan before baking. Second, let the granola cool completely on the baking sheet without stirring it.

How should I store this protein granola recipe to keep it crunchy?

Store the cooled granola in an airtight glass container at room temperature. It will stay crunchy for up to 14 days. If you live in a very humid climate, you can store it in the refrigerator to maintain crispness.

Is this protein granola recipe gluten-free?

As long as you use certified gluten-free rolled oats and a gluten-free protein powder, this recipe is entirely gluten-free.

Protein Granola Recipe: 1 Easy Way to Boost Your Breakfast

Name: High-Protein Vanilla Almond Granola
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups old-fashioned rolled oats; 2 scoops (approx 60g) vanilla protein powder (Whey or Plant-based); 1/2 cup sliced almonds; 1/4 cup chia seeds; 1 tsp ground cinnamon; 1/4 tsp salt; 1/4 cup melted coconut oil; 1/3 cup maple syrup or honey; 1 large egg white; 1 tsp vanilla extract

Ingredients

Scale

3 cups old-fashioned rolled oats
2 scoops (approx 60g) vanilla protein powder (Whey or Plant-based)
1/2 cup sliced almonds
1/4 cup chia seeds
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup melted coconut oil
1/3 cup maple syrup or honey
1 large egg white
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
Step 2: In a large mixing bowl, combine the oats, protein powder, almonds, chia seeds, cinnamon, and salt. Stir well to ensure the protein powder is distributed.
Step 3: In a small bowl, whisk together the melted coconut oil, maple syrup, egg white, and vanilla extract until well combined.
Step 4: Pour the wet mixture over the dry ingredients and stir until every oat is thoroughly coated.
Step 5: Spread the mixture onto the prepared baking sheet in an even layer. Press down firmly with a spatula to help form clusters.
Step 6: Bake for 25-30 minutes, or until the granola is lightly golden brown. Do not stir during baking.
Step 7: Remove from the oven and let the granola cool completely on the pan (about 1 hour) before breaking it into clusters and storing.

Notes

Store in an airtight container at room temperature for up to 2 weeks. For extra large clusters, do not stir the granola while it is cooling.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Sweet Breakfasts
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 240 kcal
Sugar: 6g
Sodium: 85mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 4g
Protein: 15g
Cholesterol: 5mg

Keywords: protein granola recipe, high protein breakfast, healthy granola, meal prep breakfast, homemade granola

Ingredients

Instructions

Notes

Nutrition

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