High Protein Granola
Looking for a snack that makes you feel both organized and a little bit virtuous? Making your own High Protein Granola does exactly that. It’s crunchy, nutty, and packed with protein thanks to oats, puffed quinoa, and whey. Sprinkle it over Greek yogurt with some fresh fruit, and you’ve got a quick breakfast or snack that feels like you’ve got life sorted (even if the laundry pile says otherwise).
Fuller Facts - Nutrition At A Glance
(*1 serve ** with greek yogurt)
What You Will Need
Your Bowl Your Way - Notes, Add-Ins, Adjustments
Every body, every day is different. These tips help you tweak, boost, or simplify the recipe to suit your goals, your kitchen, and your routine.
- Protein swap – No whey? Try collagen, pea protein, hemp protein or even skim milk powder (note: texture may change slightly).
- Nut-free – Swap almonds and cashews for sunflower seeds, pumpkin seeds, or extra puffed quinoa.
- Cluster style – For chunkier, cluster-style granola, double the peanut butter and maple syrup. This version is a sprinkle style granola.
- Sweetness level – Add an extra tablespoon of maple syrup or honey if you prefer a sweeter granola.
- New to puffed quinoa? Check out my step-by-step guide on how to make puffed quinoa so you can whip it up at home
Prep To Plate In Pictures
Follow these step-by-step photos to see exactly how this recipe comes together. Prefer to jump ahead? Scroll down for the printable version or watch the quick video.
- Mix it all up – Start with the dry team: oats, puffed quinoa, seeds, nuts, and protein powder. Toss them into a big glass bowl and give them a good stir. Use your hands if you like — it’s the best way to make sure the protein powder coats everything evenly.
- Melt – Over low heat, warm up the peanut butter, maple syrup, and vanilla until smooth and pourable. A spatula helps here — you’re aiming for silky, not scorched. (And yes, sneaking a taste at this stage is totally allowed.)
- Bring it together – Time for the big mix! Scrape that peanut butter mixture right into your bowl of dry ingredients. It might look like one giant dollop at first — but don’t worry, it’s about to coat every oat and seed.
- Hands on – This is where it gets fun. Use a spatula, or go right in with clean hands, to work the mixture together. Squeeze and mix until everything looks evenly coated.
- Tray time – Spread your granola mix out onto a parchment-lined tray. Aim for an even layer so it bakes up nice and toasty.
- Golden and done – After baking, your granola should be lightly golden and smelling incredible. Let it cool completely on the tray before transferring to a clean glass jar to store for the next 4 weeks of yummy breakfasts!
You've Got This - Helpful Hints
A few handy tips to make this protein granola recipe even quicker and even easier
- Cool completely before storing — this keeps the crunch!
- Storage – Airtight glass jars work best; keeps well for up to 4 weeks.
- This recipe makes a sprinkle style granola, if you LOVE granola clusters then you need to double the peanut butter and maple syrup in the recipe. (The nutritional profile will change a bit as well).
- Serving ideas – Beyond yogurt, sprinkle on smoothie bowls or even over roasted apples for dessert
More Recipes To Fill Your Bowl
Looking for more protein-packed ways to start your day? Try these:
Protein Granola
A crunchy, nutty, and protein-packed granola that’s perfect sprinkled over Greek yogurt for a filling, energizing start to your day.
Video
Ingredients
Dry Ingredients
- 1 cups rolled oats
- 1 cup whey protein
- 1 cup puffed quinoa
- ¼ cup sesame seeds
- ¼ cup pumpkin seeds
- ½ cup almonds
- ½ cup cashews
Wet Ingredients
- 1 cup peanut butter
- ¼ cup maple syrup
- 2 teaspoon vanilla extract
Toppings
- 15 cups greek yogurt
Instructions
- Preheat oven to 300°F (150°C). Line a large baking tray with parchment/baking paper.
- In a large bowl mix together all of the dry ingredients. I like to use my hands to do this. The goal is to make sure the protein powder is spread evenly through all the ingredients.
- In a pot over low heat, gently melt the peanut butter, vanilla extract and maple syrup together, stirring until smooth. Remove from the heat. (This can also be done in the microwave in a microwave proof bowl.)
- Add the warmed peanut butter mixture to the dry ingredients, mix until well combined.
- Spread the granola mixture onto the prepared tray in an even layer.
- Bake for 28–32 minutes, rotating the tray once during baking for even cooking.
- Remove from the oven and allow to cool completely on the tray (at least 30 minutes).
- Cool completely before storing in a glass jar or airtight container.
- Serve sprinkled over Greek yogurt and fresh fruit.
Notes
- ¼ cup serve granola + ¾ cup Greek yogurt
- Protein swap – No whey? Try collagen, pea protein, hemp protein or even skim milk powder (note: texture may change slightly).
- Nut-free – Swap almonds and cashews for sunflower seeds, pumpkin seeds, or extra puffed quinoa.
- This recipe makes a sprinkle style granola, if you LOVE granola clusters then you need to double the peanut butter and maple syrup in the recipe. (The nutritional profile will change a bit as well).
- Sweetness level – Add an extra tablespoon of maple syrup or honey if you prefer a sweeter granola.
- New to puffed quinoa? Check out my step-by-step guide on how to make puffed quinoa so you can whip it up at home
- Cool completely before storing — this keeps the crunch!
- Storage – Airtight glass jars work best; keeps well for up to 4 weeks.
- Serving ideas – Beyond yogurt, sprinkle on smoothie bowls or even over roasted apples for dessert
Nutrition
Serving: 1serve | Calories: 303kcal | Carbohydrates: 22g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 119mg | Potassium: 436mg | Fiber: 2g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 0.03mg | Calcium: 230mg | Iron: 2mg
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