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Crunchy, not-too-sweet, and packed with nutrients, this High-protein Granola not only satisfying your mouth, but also your stomach. It’s also very easy to put together, with only 7 simple ingredients!
Granola is always part of my breakfast, be it in yogurt or soya milk. (See Homemade Soy Milk recipe)
And a few weeks ago, I suddenly wanted to make a High-Protein Breakfast recipe video on YouTube. Then granola came to my mind very soon after.
Also, it’s been a while since my last granola recipe (if I remember it right, it should be this Cookie Butter Biscoff Granola). So, I think, let’s make a high-protein granola then!
What’s special about this granola?
- High-protein, delicious and nutritious
- Made with only 7 ingredients
- Super easy to put together, mainly some mixing
- Can be made into bigger batch for meal prep or any rainy day
Ingredients You Need
- Maple syrup
- Peanut butter
- ground chia seed
- Rolled oats
- Peanut butter powder (or vegan plain protein-powder)
- Pumpkin seeds
- Walnuts (optional)
For substitutions (nut-free version), please take a look at “Questions You Might Have” section and the recipe card.
How to Make High-Protein Granola
Here are slightly simplified steps to lead you through the whole process. All details and exact measurement are in the recipe card at the end of this post.
- Prepare: Preheat the oven to 175 °C (350 °F). Line a baking sheet with baking paper.
- Mix wet ingredients: Mix together maple syrup, peanut butter, and water in a bowl.
- Add dry ingredients: Add ground chia seed, rolled oats, peanut butter powder, pumpkin seeds, and chopped walnuts. Mix all together.
- Prepare to bake: Spread out the mixture on the prepared baking sheet and press it down firmly, so they can stick together.
- Bake: Bake for 20–23 minutes until it’s golden brown and dry to the touch.
- Cool: Place the baking sheet on a wire rack to let the granola cool down completely. Then break it with your fingers.
Then you can enjoy the granola with plant-based milk, yogurt, ice cream, or anything you fancy!
How to Store High-protein Granola
Once the granola has cooled down completely, store the granola in an airtight jar. It should last 2–3 weeks at room temperature.
Tips for Success
- Weight the ingredients. I’ve written the cups’ measurement alongside, mainly for convenience for people who are used to use that. But I’d recommend using a scale to measure for precision, especially you’re not very experienced.
- Fill up your measuring spoons. For the ingredients suggested being measured with measuring spoons, make sure to fill up the spoons just to the surface level, no more and no less.
- Let it cool down COMPLETELY. This step is very crucial to get crunchy, snappy granola chunks.
Questions You Might Have
Final Words
This high-protein granola is one of my go-to pre-made breakfast options now because it’s super easy to put together and handy as any-time snack as well.
Its high-protein and fibre content also will you feel more satiated. Plus, it got peanut butter inside, so… if you know, you know. (wink wink) I hope you will find this high protein granola delightful as well.
— Nora
More Vegan Breakfast Recipes:
High-Protein Granola (Vegan)
Ingredients
- 2 Tbsp maple syrup, or another vegan liquid sweetener
- 2 Tbsp peanut butter, or almond butter*
- 1 Tbsp water
- 1/2 Tbsp ground chia seed, **
- 95 g rolled oats, (1 cup) use gluten-free rolled oats if sensitive/allergic
- 2 Tbsp peanut butter powder, or vegan plain protein-powder
- 2 Tbsp pumpkin seeds
- 2 Tbsp walnuts, chopped*** See note for nut-free version
Instructions
- Prepare for baking: Preheat the oven to 175 °C (350 °F)/Fan 160 °C. Line a baking sheet with a baking mat or parchment paper.
- Mix the wet ingredients: To a mixing bowl. Add maple syrup, peanut butter, and water. Use a fork to mix them together.
- Add dry ingredients: Add ground chia seed, rolled oats, peanut butter powder, pumpkin seeds, and chopped walnuts. Mix all ingredients together evenly.
- Prepare to bake: Spread out the granola mixture on the prepared baking sheet. Use a spatula or a piece of baking paper to press down the mixture, so they can stick together.
- Bake: Bake it at 175 °C (350 °F) for 20–23 minutes until it’s golden brown and dry to the touch.
- Cool: Place the baking sheet on a wire rack to let the granola cool down completely. Then break it with your fingers. Enjoy with plant-based milk, yogurt, or anything you fancy!
Video
Notes
- *Peanut butter: I like to use peanut butter because it’s one of my favourite food, and it’s also high in protein (~26 g/100g). But if you’re allergic to peanuts, you can use almond butter, or any other seed/nut butter. (See How to Make Nut Butter)
- **Ground chia seed: I just use a blender with small container to grind some chia seeds. You can use ground flax seeds as well.
- ***For nut-free version: Swap the peanut butter with tahini or sunflower seed butter. Skip the walnuts or substitute them with sunflower seeds or more pumpkin seeds.
- Storage: Once the granola has cool down completely, store the granola in an airtight jar or container. It should last for 2–3 weeks at room temperature.
