Protein Granola Recipe: High Protein Homemade (gluten-free + dairy-free)

Protein Granola Recipe is a simple, crunchy mix of oats, nuts, and protein-packed ingredients baked into golden clusters you’ll want to eat by the handful. It’s perfect for breakfast, post-workout fuel, or a midday snack that actually keeps you full.

You make it by combining rolled oats with your favorite nuts, seeds, and a scoop of protein powder, then mixing in a little honey and coconut oil before baking it all until crisp. The magic happens in the oven, where everything gets toasty and sticks together just right.

What you end up with is a hearty, naturally sweet granola that’s crunchy, satisfying, and full of real flavor. It stores well, travels easily, and adds a boost of energy to your yogurt bowl or straight from the jar.

The Story & Intro

Why I started making protein granola at home

Back when I worked long days at my desk, I used to rely on store-bought granola as my go-to breakfast. It felt like the healthy choice, until I realized I was starving by 10 a.m. One morning, after my third granola-fueled crash, I grabbed a notebook and started testing my own protein granola recipe. My goal was simple: real ingredients that taste good and actually keep you full.

Turns out, making it at home isn’t just easy, it’s also more affordable and way more satisfying. This has become a go-to in my kitchen, and I’m glad to finally share it with you.

If you’ve ever had a bowl of granola that tasted great but didn’t hold you over, you’ll appreciate this recipe. It’s lightly sweet, crispy, and packed with ingredients that do more than fill space, they fuel your day.

You can even enjoy it over yogurt with a drizzle of honey or layer it into a pistachio smoothie for a protein-packed breakfast. Once you get the hang of this homemade protein granola recipe, you’ll see just how versatile it is.

What makes this protein granola recipe different

Traditional granola recipes usually skip protein altogether or rely on sugary clusters. This version flips the script. It’s built on oats, nuts, and protein-rich seeds, plus a scoop of your favorite protein powder to give each serving a serious boost. I like using a clean vanilla blend because it pairs well with cinnamon and maple syrup without overpowering everything else.

You can also toss in extras like pumpkin seeds, chia, or even a handful of crushed pistachios if you want more crunch. For those days when I need a grab-and-go snack, I bake it a few minutes longer to make it extra crispy.

This granola is also great with a glass of pistachio latte for a cozy morning combo that feels like a treat but fuels like a full meal.

By the end of this post, you’ll have everything you need to make a batch of homemade granola that checks all the boxes: high in protein, full of texture, and easy to prep ahead.

What Goes Into a Great Protein Granola Recipe

Real ingredients, real staying power

The heart of a good protein granola recipe is the combination of whole foods that bring both flavor and nutrition. Rolled oats give you that classic granola feel, but what really turns it into a high-protein snack are the add-ins. I always use sliced almonds, pumpkin seeds, and hemp seeds, each one adds protein, crunch, and healthy fats. Together, they make the granola more satisfying and energizing.

The other secret is protein powder. I usually go with a clean vanilla blend that mixes well and keeps the texture light. You can use whey, pea, or a blend, whatever works best for your diet. Just make sure it’s not loaded with sweeteners or artificial flavors. I use the same method when baking with Millville protein pancake mix, and it always turns out great.

If you’re feeling creative, throw in a handful of pistachios or walnuts. These add depth and a buttery crunch that holds up even after baking. It’s the kind of detail that turns a basic recipe into something you’ll actually crave.

Getting the right flavor and texture

For this protein granola recipe, it’s all about balance, lightly sweet, perfectly crisp, and easy to break into chunks. I use pure maple syrup to bring everything together. It adds just enough stickiness without making the granola too sweet. Cinnamon brings a cozy touch, and a hint of sea salt really brings the flavors to life.

To help it toast evenly and get that golden crunch, I mix in avocado oil. Coconut oil works too and adds a little natural sweetness. Just stir everything well before spreading it onto a baking sheet.

The trick is baking low and slow, around 325°F. Let it cool completely after baking to get the best crunch. I use the same trick for my pistachio tiramisu recipe, where texture really matters.

Once you try making this at home, you’ll see why a simple, thoughtful mix of ingredients makes this protein granola recipe something special.

How to Make This Protein Granola Recipe

Ingredients you’ll need

This protein granola recipe is built on real, pantry-friendly ingredients. Here’s what you’ll need to make one big batch (about 10 servings):

• 3 cups old-fashioned rolled oats
• ½ cup sliced almonds
• ½ cup pumpkin seeds (pepitas)
• ¼ cup hemp hearts
• ½ cup unsweetened shredded coconut
• 1 scoop (about 30g) vanilla protein powder
• 1 tsp ground cinnamon
• ¼ tsp fine sea salt
• ⅓ cup maple syrup
• ⅓ cup avocado oil or melted coconut oil
• 1 tsp vanilla extract

Optional Add-Ins:

• ¼ cup chopped pistachios
• 2 tbsp chia seeds
• ⅓ cup dried cranberries (add after baking)

You can use this as a base and adjust it to your liking. I follow the same approach when developing flavor variations like the strawberry matcha latte or pistachio macarons, start with a solid base and let your taste guide you.

Step-by-step instructions

• Preheat and prep
  Heat your oven to 325°F (163°C) and line a large baking sheet with parchment paper. This helps the granola bake evenly and makes cleanup a breeze.
• Mix dry ingredients
  In a large mixing bowl, combine oats, almonds, pumpkin seeds, hemp hearts, shredded coconut, protein powder, cinnamon, and sea salt. Stir until everything is evenly mixed.

• Add wet ingredients
  In a smaller bowl or measuring cup, whisk together maple syrup, oil, and vanilla extract. Pour the mixture over the dry ingredients and mix well to make sure everything is evenly coated.
• Spread and bake
  Spread the granola out evenly on the lined baking sheet. Press it down lightly with the back of a spatula for more clumps. Bake for 25–30 minutes, stirring halfway through. For extra crunch, don’t stir at all.

• Cool completely
  Let the granola cool on the pan for at least 30 minutes. This is when it crisps up, don’t skip this step. Once it’s fully cooled, break it into chunks and store in an airtight jar or container.

This homemade protein granola recipe keeps for about two weeks at room temperature, or up to three months in the freezer. It’s perfect for meal prep, hiking snacks, or quick breakfasts.

FAQs About Protein Granola

Conclusion

Once you make this protein granola recipe at home, you’ll wonder why you ever bought it in a box. It’s crunchy, customizable, and keeps you going without the sugar crash. Whether you’re grabbing a quick snack or building your breakfast bowl, this granola delivers flavor and real fuel.

If you’re looking for more feel-good recipes that balance nutrition and flavor, check out my vegan pistachio pudding or pistachio cream recipe. And if you try this recipe, tag me, I’d love to see how you make it your own.

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