This peanut butter high protein granola is crispy, gluten free and so easy to make. Sweetened with just pure maple syrup, this healthy recipe is perfect for simple snack or breakfast with your favorite yogurt and fresh fruit.
Most store bought granola is not particularly high in protein, and tends to be very high in added sugar. Not all granolas are healthy or gluten free. But, just because it’s gluten free doesn’t mean it’s healthier!
Granola does need to be cooked to get that delicious crunch, we’ll be baking this in the oven for just about 30 minutes! Once it’s baked you can enjoy it “raw” in a sense, just grab and so as a snack and eat it by the handful!
Rolled oats. Rolled oats make up the base of this recipe, and most granola recipes! I do not recommend quick oats as the texture doesn’t hold up well.
If you want a granola with no oats, try my grain free granola instead!
Protein powder. I used a vanilla pea protein powder, but any kind will work. Whey, pea or hemp, but I do recommend sticking with a vanilla flavor for best results.
Nuts/seeds. I used a mix of pumpkin seeds and sliced almonds, but you can sub for walnuts, pecans, or any other nut/seed of choice. Just use 1/2 cup total.
Peanut Butter. Creamy peanut butter will add extra protein and help bind all of the ingredients together.
If you prefer, you can sub for any other nut or seed butter of your choice, but this will change the flavor a bit.
Maple syrup. Just 1/4 cup of maple syrup will naturally sweeten the protein granola without adding too much added sugar.
Coconut oil. The melted coconut oil will help the granola crisp up in the oven as it bakes!
How to make protein granola
Combine dry ingredients. Add the oats, protein powder, pumpkin seeds, sliced almonds, cinnamon and salt to a bowl and mix together.
Melt peanut butter. Add the peanut butter and coconut oil to a bowl and melt together in the microwave for about 30 seconds. Stir really well tom combine.
Combine wet and dry. Add to the bowl with the oats and add in the maple syrup. Use a rubber spatula to mix together until well combined.
Add to baking sheet. Add to a large baking sheet lined with parchment paper and spread into an even layer.
Bake. Bake for 25-30 minutes or until golden brown.
Cool & serve. Let cool, it’ll continue to crisp up as it cool. Transfer to an air tight container and store at room temperature for up to two weeks!
Tips to make granola crispy
Once this protein granola comes out of the oven, it won’t seem super crispy, a lot of that will happen as it cools.
If you notice that after a few days the granola isn’t as crispy, simply pop it back in the oven at 400 for about 5 minutes and it’ll be good as new!
Granola can get moldy, so if it is soggy but you don’t see any mold, the re-roasting trick will work just fine!
Frequently asked questions
How long does it keep?
Once prepared, this protein granola will keep at room temperature for about 2-3 weeks. I suggest keeping it in an air tight container or zip log back so it doesn’t go stale.
Some homemade granola can be frozen, but I do not recommend freezing this recipe. The texture won’t hold up as well when it defrosts, so for best results enjoy it within 2 weeks of making!
Is granola vegan?
This recipe is! Some granola recipes call for honey, this one calls for maple syrup and plant-based protein so it is completely vegan.
If you prefer honey to maple syrup, you can definitely use that!
Is granola healthy?
It depends. This recipe is made with really simple ingredients, sweetened with just pure maple syrup and incredibly easy to make.
Plus, it has about 15 grams of protein per serving thanks to the protein powder and peanut butter, and has lots of healthy fats and fiber.
How should I serve it?
More snack recipes you’ll love!
- Strawberry Protein Shake
- Chocolate Banana Bread
- Chocolate Hummus
- Vegan Protein Cookies
- Protein Cookie Dough Bars
Peanut Butter Protein Granola
by: claire cary
- 2 cups rolled oats
- ½ cup protein powder
- ¼ cup pumpkin seeds
- ¼ cup sliced almonds
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅓ cup creamy peanut butter
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- Preheat the oven to 375 degrees Fahrenheit.
- Add the oats, protein powder, pumpkin seeds, sliced almonds, cinnamon and salt to a bowl and mix together.
- Add the peanut butter and coconut oil to a bowl and melt together in the microwave for about 30 seconds.
- Stir really well tom combine.
- Add to the bowl with the oats and add in the maple syrup.
- Use a rubber spatula to mix together until well combined.
- Add to a large baking sheet lined with parchment paper and spread into an even layer.
- Bake for 25-30 minutes or until golden brown.
- Let cool, it'll continue to crisp up as it cool.
- Transfer to an air tight container and store at room temperature for up to two weeks!