The best homemade protein granola is a super easy, wholesome recipe that is oil and refined sugar-free! It’s loaded with crunchy clusters and high-protein ingredients to keep you satisfied and to help you reach your protein goals. Perfect for a healthy breakfast, snack, or topping for smoothie bowls, this granola is customizable and made with simple pantry staples.
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Why you will love The Best Homemade Protein Granola Recipe
✅ High-Protein & Satiating – Keeps you full for longer and fuels your day.
✅ Oil-Free – No unnecessary fats, yet still crunchy and delicious.
✅ Refined Sugar-Free – Sweetened with a mix of pure maple syrup and sugar free maple syrup for a healthier alternative.
✅ Crispy & Crunchy – Perfect texture without needing oil!
✅ Super Easy to Make – Just mix, bake, and enjoy.
✅ Customizable & Versatile – Add your favorite nuts, seeds, or dried fruit.
✅ Perfect for Meal Prep – Stays fresh for days, making breakfast effortless.
✅ Pairs Well with Everything – Enjoy with yogurt, smoothie bowls, or just as a snack.
Macros per serve for The Best Homemade Protein Granola
Per 40g serve (10 serves per recipe):
Calories: 170
Carbohydrates: 14g
Protein: 10g
Fat: 8g
Ingredients and Substitutions for The Best Homemade Protein Granola
Rolled Oats- the base of this recipe
Whey or soy protein crisps- adss extra crunch and protein, sub for equal parts rolled oats. I use this brand from Coles, however for my American readers, I’ve found this brand on Amazon.
Protein powder- adds extra protein and flavour. I use my favourite protein Vanilla Buttercream vegan protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours.
Pepitas- sub for any nuts or seeds of your choice.
Walnuts- sub for any nuts or seeds of your choice.
Peanut Butter- Natural and smooth works best, sub for any nut or seed butter of choice.
Pure Maple Syrup- sub for honey or sugar free maple syrup.
Sugar Free Maple Syrup- I like to use half sugar free maple syrup to lower the sugar, but sub for normal maple syrup or honey.
Vanilla extract- can omit
Cinnamon- for flavour
Cooking tips
Use the Right Sweetener – Since this recipe is refined sugar-free, opt for natural sweeteners like maple syrup, honey, or mashed banana for the best binding and flavor..
Press It Down Before Baking – For those irresistible granola clusters, lightly press the mixture onto the baking tray before baking. This helps it stick together as it bakes.
Low & Slow for Crunch – Bake at a lower temperature (around 150-160°C/300-320°F) to prevent burning while allowing the granola to crisp up perfectly.
Stir Strategically – Stirring once or twice during baking prevents burning but still allows clusters to form. If you love big clusters, stir less.
Let It Cool Completely – Granola crisps up as it cools, so resist the urge to touch it immediately after baking. Once cool, break it into chunks.
Boost the Protein Further – If using protein powder, mix it with a small amount of liquid before adding to the dry ingredients to prevent clumping.
Store It Right – Keep granola in an airtight container at room temperature for up to two weeks to maintain freshness and crunch.
How to Store the Best Protein Granola
To keep your protein granola fresh and crunchy, store it in an airtight container at room temperature for up to two weeks. A glass jar or a sealed food storage container works best to prevent moisture from making it soggy.
For longer storage, you can freeze granola in an airtight bag or container for up to three months. When ready to eat, let it sit at room temperature for a few minutes to regain its crisp texture.
Avoid storing granola in the refrigerator, as the moisture can cause it to soften. Keep it in a cool, dry place away from direct sunlight for the best results.
The Best Homemade Protein Granola: Oil and Refined Sugar Free!
Ingredients
- 180 g rolled oats
- 40 g soy or whey protein crisps sub for oats
- 30 g vanilla protein powder see notes
- 40 g pepitas
- 30 g walnuts chopped
- 35 g peanut butter sub for any nut or seed butter
- 45 g pure maple syrup
- 45 g sugar free maple syrup sub for normal maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
- Add runny peanut butter and maple syrups to a microwave safe bowl and microwave for 30 seconds, stir well.
- Add 1 tsp vanilla extract, cinnamon and the rest of the dry ingredients and stir until evenly combined. The mixture should be slightly sticky but not too wet.
- Evenly spread the granola mixture onto the lined baking tray. For larger clusters, press it down slightly with a spatula before baking.
- Bake for 20-25 minutes, stirring once halfway through for even baking. If you prefer big clusters, don't stir.
- Once golden brown, remove from the oven and let it cool completely before breaking it into clusters. Granola will crisp up as it cools.
- Transfer granola to an airtight container and store at room temperature for up to two weeks or freeze for up to three months.
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