This protein-packed granola is about to change your snacking game! It’s crunchy, satisfying, and loaded with wholesome ingredients to keep you fueled. Whether you’re topping your yogurt, grabbing a handful on the go, or making a DIY parfait, this recipe checks all the boxes—delicious, nutritious, and ridiculously easy to make!
Why You’ll Love This Recipe
If you’ve been on the hunt for a granola that’s crunchy, slightly sweet, and keeps you full for hours, you’ve found it! This isn’t just any granola—it’s packed with protein from wholesome sources like nuts, seeds, and a sneaky little protein boost.
- High in Protein: Thanks to almonds, chia seeds, and protein powder, you get a power-packed crunch.
- Ridiculously Easy: Mix, bake, and store—no complicated steps required.
- Customizable: Swap in your favorite nuts or add extra flavor with spices.
- Perfect for Meal Prep: A batch lasts all week, making snack time that much easier.
Ingredients Breakdown
Essentials
- 2 cups old-fashioned oats
- 1/2 cup almonds, chopped
- 1/4 cup sunflower seeds
- 2 tbsp chia seeds
- 1/3 cup protein powder (vanilla or unflavored)
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Pro Tips
- Use a protein powder that blends well—whey or plant-based work great in this recipe.
- For extra crunch, toss in some puffed quinoa or hemp seeds.
- Adjust sweetness to your preference by adding more or less syrup.
Step-by-Step Instructions
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together oats, almonds, sunflower seeds, chia seeds, protein powder, cinnamon, and salt.
- In a separate bowl, whisk melted coconut oil, honey (or maple syrup), and vanilla extract.
- Pour the wet ingredients over the dry ingredients and mix until everything is evenly coated.
- Spread the granola mixture onto the prepared baking sheet in an even layer.
- Bake for 20-25 minutes, stirring halfway through to ensure even toasting.
- Let the granola cool completely before storing—this helps it crisp up beautifully.
Chef’s Tips and Tricks
- Don’t overcrowd the pan: Spread the granola in a single layer to get the crispiest texture.
- For chunkier granola: Press it down lightly before baking and stir less frequently.
- Store properly: Keep in an airtight container to maintain its crunch.
Recipe Variations and Serving Suggestions
- Chocolate Boost: Stir in cocoa powder or dark chocolate chips after baking.
- Nut-Free Option: Swap almonds for seeds like pumpkin or extra sunflower seeds.
- Fruity Twist: Add dried cranberries or chopped apricots for a natural sweetness.
- Breakfast Bowl: Serve over Greek yogurt with fresh berries for the ultimate protein-packed start.
FAQs
Can I make this granola gluten-free?
Absolutely! Just ensure your oats are certified gluten-free, and you’re good to go.
How do I keep my granola from burning?
Bake at a lower temperature (325°F) and stir halfway through to prevent any spots from getting too dark.
Can I use a different sweetener?
Yes! Maple syrup, agave, or even date syrup all work as fantastic alternatives.
Recipe Card
Protein-Packed Granola
Servings: 6 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 2 cups old-fashioned oats
- 1/2 cup almonds, chopped
- 1/4 cup sunflower seeds
- 2 tbsp chia seeds
- 1/3 cup protein powder
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions:
- Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Mix oats, nuts, seeds, protein powder, cinnamon, and salt in a large bowl.
- Whisk melted coconut oil, sweetener, and vanilla in a separate bowl.
- Combine wet and dry ingredients, mix well, and spread on the baking sheet.
- Bake for 20-25 minutes, stirring halfway.
- Let cool completely before storing.
Love this recipe? Snap a photo and tag me on Instagram @thekitchensaid—I’d love to see your delicious granola creations! And don’t forget to pin this recipe for later—happy snacking!