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Protein Granola

This homemade protein granola is packed with real protein sources, naturally sweetened, and delivers a golden, crunchy breakfast that keeps you full until lunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 1/2 cups rolled oats
  • 1 cup vanilla protein powder
  • 1 cup sliced almonds
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup pumpkin seeds
  • 1/3 cup coconut oil melted
  • 1/4 cup maple syrup
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 cup dried cranberries added after baking
  • 1/3 cup dark chocolate chips added after baking

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Wooden spoon or rubber spatula
  • Oven set to 325 degrees F
  • Airtight glass jars or containers for storage

Method
 

  1. Preheat oven to 325 degrees F and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together rolled oats, protein powder, sliced almonds, coconut flakes, pumpkin seeds, cinnamon, and sea salt for 30 seconds.
  3. In a separate bowl, stir melted coconut oil, maple syrup, honey, and vanilla extract until smooth.
  4. Pour wet ingredients over dry ingredients and stir vigorously for 2 to 3 minutes to coat evenly.
  5. Spread mixture in an even layer about 3/4 inch thick on the prepared baking sheet.
  6. Bake at 325 degrees F for 20 to 25 minutes, stirring halfway through at 12 minutes, until golden brown.
  7. Cool on the baking sheet for at least 10 minutes without stirring to form clusters.
  8. Transfer to a bowl and fold in dried cranberries and dark chocolate chips once completely cooled.

Notes

Store in airtight glass jars at room temperature for up to two weeks.