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This Protein Granola recipe is the perfect homemade protein snack, that’s portable, delicious and ready in 30 minutes. 

I love granola. There’s something about the crunchy nature of it that pairs so well with a creamy greek yogurt.

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Yogurt and homemade protein granola is my favorite snack of choice. I mostly pair them for the carb-protein power up. If you pair carbohydrates with protein, you’ll stay fuller for longer. 

This is one of the things I see with clients and that I write about more in my ebook about understanding hunger.

Everyone in our house loves a good chunky granola recipe. We make granola often, like this cinnamon maple granola and pumpkin seed granola.

What’s in Protein Granola?

Alot of these are pantry staples that I order in bulk from Thrive Market. You really can’t beat them, and I just set up auto delivery!

• oats
• cinnamon
• powdered peanut butter  (or protein powder of choice)
• hemp seeds
• chia seeds
• flax seeds
• maple syrup
• olive oil (or coconut/vegetable oil)
• vanilla extract
• salt
• cinnamon

In short, I wanted a high fiber granola with protein to prevent incessant snacking, since these are important components for fullness and satisfaction and often what I recommend as snacks for athletes and even healthy snacks for breastfeeding.

It’s on my athlete’s grocery list too. 

Now, with this protein granola, you can get the power of both within this neat little portable snack and high protein granola recipe.

And it makes for a great road trip food idea to help prevent you from incessant snacking that tends to happen in the car. 

So, if you’re in a hurry out the door, grab this granola and enjoy or pair with a homemade trail mix bar. 

How to Make This Granola with Protein

Gather your ingredients. You can really use any nuts/seeds or even any protein powder you have at home.

I have never added pb2 to granola before, but it soaks right into the granola just as any other protein powder would. 

I chose to use olive oil in this recipe for more unsaturated fats. If you prefer, you could also use butter (if not vegan) or coconut oil, or even vegetable oil.

You could also use honey in place of the maple syrup. It may just depend on what pantry staples you have available.

Obviously, if you want to keep it a vegan granola, stick with maple or agave syrup, and your favorite oil choice. I found that the olive oil was rather neutral, but you may prefer the taste or texture of coconut oil, too. 

How Much Protein Is In This Granola?

One serving has about 20 grams of protein, all from plant sources. Most store-bought granolas range from 3-6 grams of protein per serving and some with higher amounts use whey protein. But this vegan protein granola is from nuts and seeds only.

Keep in mind, depending on what protein powder you use, your granola may have more or less protein, and may not be exclusively plant based. 

I never even considered making protein powder granola until I found myself with three tubs of peanut protein powder, thanks to cleaning out my mother in law’s pantry and a happy donation of unused peanut flour. 

While I think protein powder can have a purpose in someone’s diet, you can reach high protein numbers without exclusively relying on protein. Take my apple pie overnight oats recipe for example – 30 grams of protein without protein powder!

So, here we are. But, boy am I happy for that opportunity because this gluten free protein granola was born. 

The protein comes from the peanut protein, chia seeds, hemp seeds, flax seeds and oats. We usually have all of these on hand for just this reason – they are easy toppers to pretty much anything and can greatly increase the nutrients of your snack or meal. 

It’s a win win. 

How Long Does Homemade Granola Last?

When stored in a tightly sealed bag, homemade granola will last up to a week.

The caveat here is that you want your granola to fully cool before touching it or adding it to a bag. This will help it form in clumps and be crunchy and stick together. 

I typically store my homemade granola in a tightly sealed bag on the counter, but it’s usually gone in 1-2 days.

Some people swear by refrigerating granola, but it’s only resulted in a soggy, soft texture for me. And I don’t know about you, but I make granola for the crunch. 

Can You Freeze Granola? Absolutely! Once it has cooled completely, put it in an airtight container or freezer bag. I like to push my down in an even layer so I can lay it flat. 

It makes for a great postpartum snack and some research indicates that oats can increase milk supply. 

Tips for Peanut Protein Granola

• You don’t want to cook granola at too high of a temperature – that will lead to burning and burnt granola is no good. The key here is low and slow.
• Before popping in the oven, make sure you arrange the granola on a flat level so it cooks evenly. 
• You can use any protein powder you have on hand – here are some of my favorite protein powders for running.
• Let it cool completely, which normally takes at least 20-30 minutes. You want it to cool completely so you can break it apart. 
• How to eat granola – I love to eat it on its own, throw it on top of oatmeal, yogurt or even ice cream to add “granola protein” to a snack. My toddler likes it on top of her waffles, and we usually throw it in her lunch box too. 

We’re big fans of snacking, so I obviously have a lot of go to snacks. 

Try these other granola recipes and snacks:

• The easiest no bake healthy snacks
• Banana Almond Muffins
• Banana chia seed pudding if you have a sweet tooth
• Vegan hemp protein bars
• Gluten free nut free protein bars

Continue to Content

Yield: 6 servings

Easy Protein Granola

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Protein granola is an easy vegan granola snack, made with peanut powder and seeds. Whip it up for an easy shelf stable snack, or add it as a crunchy topping to oatmeal, yogurt or ice cream.

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Ingredients

• 2 ½ cup oats
• 2 tsps cinnamon
• ½ cup powdered peanut butter  (or protein powder of choice)
• 1/2 tsp salt
• ½ cup hemp seeds
• 3 Tbsp chia seeds
• 3 Tbsp flax seeds
• ½ cup maple syrup
• 1/4 cup olive oil (or coconut/vegetable oil)
• 2 tsps vanilla extract

Instructions

1. Preheat oven to 325-330. Line baking sheet with parchment paper.
2. Combine all dry ingredients (oats through flax seeds) into a large bowl and stir until combined well with a wooden spoon.
3. Mix wet ingredients (maple syrup through vanilla extract) in a small bowl, and then combine with dry ingredients until mixed.
4. Spread mixture onto baking sheet in an even layer (press down if you have to).
5. Bake for 25-30 minutes. After removing from oven, let cool for 20-30 minutes.

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• 
  Coombs Family Farms Maple Syrup, Organic, Grade A, Dark Color, Robust Taste, 32-Ounce Jug

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 441Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 1mgSodium: 219mgCarbohydrates: 48gFiber: 8gSugar: 17gProtein: 20 g

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