Boost your breakfast routine with this deliciously healthy, vegan, nut-free, and oil-free Protein Granola!
Who doesn’t love the satisfying crunch of granola? It’s a breakfast staple and one of my favorite snacks. Most store-bought granolas, however, are loaded with sugar and oils, and lack substantial plant protein. If you’re following a nutrient-dense plant-based diet, your commercial granola pickings are slim to none.
The good news? Making your own healthy vegan granola is incredibly easy, and gives you control of what goes in it. In today’s granola recipe – that means extra protein!
Get ready for a crunchy, clustery, protein-packed granola that’s not only delicious – but also aligns perfectly with your dietary needs.
Why Make Your Own Protein Granola?
- Allergy-Friendly & Safe: Unlike most store-bought vegan granola (and also most granola recipes), this Protein Granola is nut-free, making it safe for those with nut allergies. Of course, you can sub nut products if you like, and I offer those ideas in the recipe notes.
- Truly Oil-Free: Most commercial granolas rely heavily on oil for crispiness. You’ll have all that satisfying crunch without a single drop of oil!
- Plant-Powered Protein: Boost your intake with wholesome plant-based protein sources.
- Nutrient-Dense: Packed with fibre from oats, healthy fats, and essential vitamins and minerals.
- Make it Your Own: Adjust sweetness, spice levels, and add-ins that you love – ideas in the recipe!
- Budget-Friendly: Making granola at home is often more economical than buying pre-packaged specialty versions.
- Incredibly Tasty: Nothing beats the taste of freshly baked granola!
Protein Granola Ingredients: What’s The Magic?
There’s a secret to making a protein granola that doesn’t taste “like protein powder”. Many protein powders have a texture and flavor that is very pronounced. You won’t taste that in this granola!
But how? The magic is in the type of protein powder you use (hint: it isn’t a blend, and it doesn’t have dreaded pea protein!)
- Rolled Oats: Rolled oats, of course, the essential base for granola. You can also substitute quick oats for a ‘softer’ granola (see recipe notes). Use certified gluten-free oats if needed.
- Protein Powder: The magic of this recipe… why it doesn’t taste like protein powder… is because of this magical protein source! Abracadabra 🪄 You can also use this one if you are fine with a nut base.
- Binders: We need something to help hold/bind this protein granola. Two ingredients are key, first:
- Seed Butter: I use Wilderness Poets hemp seed butter or a pumpkin seed butter. You can also use sunflower or tahini if you prefer. Again, you can use nut butter if no allergies are present (and nut butters may be more affordable, depending on which you use). These work wonders as binders, adding richness and healthy fats without oil.
- Liquid Sweetener: Brown rice syrup is essential, it is very thick and dense and combines perfectly with the seed butter. You can sub a thick coconut nectar, just be sure it’s thick like brown rice syrup. Pure maple syrup is also used with the brown rice syrup.
- Flavor Enhancers: Pure vanilla extract, cinnamon, and cardamon along with a pinch of salt – these elevate the taste profile. The cardamom is absolutely beautiful here, don’t skip it!
- Optional Add-Ins (see directions for when to add):
- Dried Fruit: Raisins, cranberries, chopped dates, chopped apricots
- Lemon or Orange Zest
- Vegan Chocolate Chips
Tips for Granola Success:
- Low Temp Baking: Don’t rush the baking by increasing the heat. Bake at specified heat, and open oven just once through baking to lightly stir the granola.
- Don’t Crowd the Pan: Use a large enough baking sheet so the granola is in a relatively thin layer for even cooking. If double- or triple-batching, use more than one pan.
- Patience is Key: Don’t disturb the granola while cooling, no matter how tempting! Letting it cool completely on its own will give you those irresistible chunky granola clusters.
- Hold Off on Add-ins: Add any dried fruit or other add-ins just a minute or two before removing the granola from the oven. If using chocolate chips, add once granola is partially cool.
How to Enjoy Your Homemade Protein Granola
- Straight up for a high-protein snack! I love snacking on it in the afternoon or in the evening.
- With your favorite plant-based milk (this is my favorite)
- Sprinkled over plant-based yogurt or smoothie bowls.
- As a healthy, crunchy topping for fruit salads or baked fruit.
Ready to dig in?
Say goodbye to disappointing store-bought options and hello 👋 to delicious, homemade, high-protein granola. Enjoy experimenting and creating your signature blend!
Tried this recipe or have your own favorite variation? Share it in the comments below!
Protein Granola
We have protein bars, why not protein granola? This one uses a simple pumpkin seed protein powder that is just one ingredient, with a clean flavor and easy to digest. Along with the added seed/nut butter and oats it delivers a good pop of protein!
makes about 5 1/2 cups
Instructions
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Preheat oven to 300 degrees and line a large rimmed baking sheet with parchment paper.
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In a large bowl, combine the rolled oats, pumpkin powder, sea moss powder, pumpkin seeds, cinnamon, cardamom, sea salt and stir through until well combined.
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In another bowl, combine the seed/nut butter with the brown rice syrup, maple syrup (starting with 1/4 cup), and vanilla. Stir well.
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Add wet mixture to dry and mix to combine well. If you need extra liquid, add another touch of maple syrup.
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Transfer mixture to your lined baking sheet and spread out to evenly distribute.
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Bake for 22-25 minutes, stirring a couple of times throughout baking to ensure the mixture browns evenly.
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Turn off oven, stir in dry fruit if using, and let granola sit in warm oven for another 5 minutes.
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Once fully cool, store in an airtight container; makes about 5 1/2 cups.
Video
Notes
Nut butter Note: I like using hemp seed butter in this granola, but almond butter substitutes nicely. You can also try cashew or other nut/seed butter. Note that some nut butters are looser than others, so the denser nut butters will take longer to mix with the other wet ingredients.
Protein Note: Want MORE protein? Add another 1/4 cup protein powder, reduce oats by 1/4 cup, and add another tablespoon of seed/nut butter if needed.
Protein Calculation: This recipe yields between 131-143g of protein.
On low end: For 6 servings – 21.8g of protein per serving. For 5 servings – 26.2g
On high end: For 6 servings – 23.8g of protein. For 5 servings – 28.6g
