Protein Granola

This high protein granola packs 19 grams of protein per half cup serving and comes together with just 5 ingredients you probably already have. Mix it, bake it, and have a sturdy breakfast ready all week long.

What Makes This Actually Good

• 19 grams of protein per half cup serving from vanilla whey protein powder and egg whites, which keeps you full through a busy morning.
• Whipped egg whites create actual clusters instead of loose crumbs, so you get that satisfying crunch you expect from granola.
• Five ingredients and one bowl means you can have this ready before most coffee makers finish brewing.
• Baked at a low 325°F so it crisps up evenly without burning the protein powder before the inside is done.

Ingredients

• Rolled Oats Old fashioned rolled oats are the structure here, not just filler. Quick oats absorb too fast and make the texture gummy, so stick with these.
• Vanilla Whey Protein Powder One scoop here gets you close to 25 grams of protein before anything else is added. The vanilla flavor pairs well with honey and peanut butter, similar to how it works in Protein Peanut Butter Cookie Dough.
• Natural Peanut Butter The main source of healthy fats and what ties all the flavors together. Stir it well before measuring since natural varieties separate in the jar.
• Honey Just one tablespoon is enough to cut through the tang and help everything bind on the baking sheet.
• Egg Whites Liquid egg whites. This is the secret to a crunchy, clustered texture without adding extra calories or changing the flavor.
• Optional Add-Ins Things like dried fruit, crushed nuts, pumpkin seeds, chia seeds, or shredded coconut flakes go in after baking so they don’t burn or get chewy from the heat.

Reasons This Will Become a Regular

• High protein granola that actually tastes good, with 19 grams of protein per half cup serving to keep your mornings manageable.
• Budget friendly compared to store bought protein granola, which can run $8 to $12 for a tiny bag.
• Mix everything in one bowl and bake on a single sheet pan, so cleanup takes about as long as washing a spoon.
• Stays crisp for up to two weeks in an airtight container, making it effortless to meal prep Sunday breakfasts.
• The method works with any protein flavor you have on hand, so you can rotate between vanilla, chocolate, and unflavored without changing the technique.

Pairing Ideas

• Greek yogurt (adds creaminess and pushes protein even higher) or try this Cottage Cheese Overnight Oats for a similar no-morning-effort breakfast
• Fresh berries like strawberries or blueberries for natural sweetness and antioxidants
• A glass of milk or your preferred plant milk for a classic granola bowl experience
• A Mixed Berry Protein Smoothie with the granola as a crunchy topping

Swaps and Substitutions

• Chocolate protein version Swap the vanilla whey for chocolate protein powder and add dark chocolate chips as your post bake mix in. If you want a similar flavor profile, this Chocolate Chip Protein Cookies uses the same approach.
• Plant based option Use a plant based protein powder instead of whey and reduce the oats by two tablespoons since plant protein absorbs more moisture.
• Almond butter or sunflower butter Replace the peanut butter with almond butter for a different flavor profile, or sunflower butter if you are avoiding nuts.
• Coconut vanilla Add shredded coconut flakes and a teaspoon of coconut extract to the base mix for a tropical twist on the standard recipe.
• Extra crunchy Skip the honey and add an extra egg white plus a tablespoon of almond flour for maximum cluster formation.

Things Worth Knowing

FAQs

Equipment Needed

• Baking Sheet
• Parchment Paper
• Large Mixing Bowl
• Whisk

Recipe

Protein Granola

A simple high-protein granola made with peanut butter, whey protein powder, and honey. Great for meal prep and keeps well in an airtight container at room temperature.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Rest Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Snacks

Cuisine: American

Calories: 300

Ingredients Method Video Notes

Ingredients

  

Base

• 2 cups old fashioned rolled oats
• 1/2 cup vanilla whey protein powder (If using plant-based, reduce the oats by 2 tablespoons)
• 1/2 cup natural peanut butter
• 3 tablespoons honey
• 2 egg whites

Optional Add-ins (after baking)

• Dried fruit
• Crushed nuts
• Pumpkin seeds
• Chia seeds
• Shredded coconut flakes

Directions

 

1. Whisk your egg whites until stiff peaks form. This is optional but it helps with creating larger granola clusters.
2. Take out a large bowl and add all of your ingredients into it.
3. Mix everything together until it’s evenly combined.
4. Preheat your oven to 325°F (163°C).
5. Take out a large baking sheet and line it with parchment paper.
6. Pour your granola mixture onto the baking sheet and spread it out evenly. Break them up into your preferred cluster size
7. Bake on 325°F for about 18–25 minutes, rotating the pan halfway through. Do not stir the granola while it bakes.
8. Once the edges are lightly golden and the granola looks set, remove it from the oven. It will continue to crisp up as it cools.
9. Let the granola cool completely on the baking sheet for at least 30–45 minutes.
10. At this point, you can add your optional mix-ins like dried fruit, crushed nuts, pumpkin seeds, chia seeds or shredded coconut flakes. Mix everything together.
11. Store your granola in an airtight container at room temperature.

Video

Notes

Let the granola cool completely on the baking sheet before breaking into clusters. This is essential for getting a crispy texture.

Nutrition Facts