Protein-Packed Granola

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

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!