Homemade High Protein Granola is a crunchy, delicious, and nutritious way to kickstart your day or refuel after a workout. Unlike store-bought options, this high protein muesli recipe is low in carbohydrates and gluten free, making it perfect for those following a keto or low-carb lifestyle. Made with a mix of nuts, seeds, protein powder, and natural sweeteners, you can easily customize the flavours to suit your taste. Whether you’re adding low-sugar dried fruits, a dash of cinnamon, or even some natural food colouring for a gourmet look, the possibilities are endless!
Why I Love This Recipe
There’s something about homemade granola that just hits differently! Not only is it customizable, but it’s a nutrient-dense option that keeps you full and satisfied. Plus, I love that I can control the sweetness and protein content, which is a huge win when following a keto lifestyle. And did I mention it’s the perfect crunchy topping for yogurt or smoothie bowls? Oh, and then you could also mix it with protein ice cream… now you are talking my love language!
The Ingredients
How To Make High Protein Granola
Step 1. Preheat the oven to 120°C fan/140°C static (275°F). Line a large baking sheet with baking paper.
Step 2. In a large bowl, combine melted coconut butter, maple syrup, sweetener, cinnamon, whey protein isolate, and any natural colours that you might be using.
Step 3. Add the coconut flakes, pecans, macadamias, almonds, sunflower seeds, pepitas, hemp seeds, and golden flax. Stir to combine.
Step 4. In a separate bowl, whisk egg whites to stiff peaks. Fold through granola to coat.
Step 5. Scatter the granola in a single layer on a baking tray. Roast for 35-45 minutes, stirring once or twice during baking to ensure even cooking. Remove from the oven and let it cool completely on the baking tray. Completely cool the granola before storing or adding any dried cranberries if using (see notes). Store in an airtight container.
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Variations
Here are four fun variations of High Protein Granola, including a dairy-free option that swaps out whey protein:
- Chocolate Almond Protein Granola
Add 2 tablespoons of cocoa powder and use chocolate protein powder for a rich, dessert-like twist. Toss in some chopped dark chocolate chips or cacao nibs once the granola has cooled for extra indulgence. Try it served with keto milk with a scoop of chocolate WPI added or even a chilled dirty chai latte in place of milk. That would be awesome! Or you could even mix it with a few tablespoons of peanut butter and press into a pan, and make high protein granola bars! - Cinnamon Apple Spice Granola
Add 1 tablespoon of ground cinnamon and a sprinkle of nutmeg. The perfect cozy, spiced granola, perfect for fall. Serve it sprinkled over a cottage cheese protein smoothie for an extra boost of protein. - Berry Bliss Protein Granola
Stir in freeze-dried raspberries or strawberries, and use vanilla or berry-flavored protein powder. For a gourmet touch, add a handful of low-sugar dried cranberries or freeze-dried blueberries after the granola cools. - Dairy-Free Coconut Protein Granola
Skip the whey and use a plant-based protein powder like pea or vegan protein. Mix in coconut flakes, chia seeds, and a drizzle of maple syrup (or raw honey) for a naturally sweet, dairy-free vegan protein granola recipe. This one’s perfect for a light tropical flavour!
Frequently Asked Questions
The amount of protein in homemade granola varies based on the ingredients, but typically, adding protein powder or seeds like chia or hemp can boost the protein in granola to around 15-20 grams per serving.
Yes! You can use natural high-protein ingredients like nuts, seeds, and even collagen peptides to keep the granola high in protein without relying on protein powder.
Store this delicious granola in an airtight container at room temperature for up to two weeks, or freeze it for up to three months to maintain its crunch.
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High Protein Granola
Equipment
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Ingredients
- 3 tablespoons coconut butter melted
- 2 tablespoons sugar free maple syrup
- 1/4 cup brown sweetener
- 2 teaspoons ground cinnamon
- 3/4 cup whey protein isolate use your favourite flavoured WPI, see notes
- natural colour optional, see notes
- 1 cup coconut flakes
- ½ cup pecans chopped
- ½ cup macadamias
- ½ cup flaked almonds
- ½ cup sunflower seeds
- ½ cup pepitas
- ½ cup hemp seeds
- 2 tablespoons golden flax seeds or meal
- 2 egg whites whisked
Instructions
- Preheat the oven to 120°C fan/140°C static (275°F). Line a large baking tray with baking paper.
- In a large bowl, combine melted coconut butter, maple syrup, sweetener, cinnamon, whey protein isolate, and any natural colours that you might be using.
- Add the coconut flakes, pecans, macadamias, almonds, sunflower seeds, pepitas, hemp seeds, and golden flax. Stir to combine.
- In a separate bowl, whisk egg whites to stiff peaks. Fold through granola to coat.
- Scatter the granola in a single layer on a baking tray. Roast for 35-45 minutes, stirring once or twice during baking to ensure even cooking. Remove from the oven and let it cool completely on the baking tray.
- Completely cool the granola before storing or adding any dried cranberries if using (see notes) Store in an airtight container.
THERMAL METHOD
- Preheat the oven to 120°C fan/140°C static (275°F). Line a large baking tray with baking paper.
- In a large bowl, combine melted coconut butter, maple syrup, sweetener, cinnamon, whey protein isolate, and any natural colours that you might be using.
- Add the coconut flakes, pecans, macadamias, almonds, sunflower seeds, pepitas, hemp seeds, and golden flax. Stir to combine.
- Insert whisk attachment into a clean dry mixer bowl; whisk egg whites 3 min/37°C/speed 4. Fold through granola.
- Scatter the granola in a single layer on a baking tray. Roast for 35-45 minutes, stirring once or twice during baking to ensure even cooking. Remove from the oven and let it cool completely on the baking tray.
- Completely cool the granola before storing or adding any dried cranberries if using (see notes) Store in an airtight container.
Notes
- Storage: Keep the granola fresh by storing it in an airtight container at room temperature for up to 2 weeks, or freeze it for up to 3 months. Be sure the granola is completely cooled before storing.
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Ingredient Tips & Substitutions:
- Nuts & Seeds: Feel free to use whatever combination of nuts and seeds you prefer. Brazil nuts, pistachio, and cashews all work great!
- Protein Powder: Use a flavour that complements your add-ins. Vanilla is classic, but chocolate or even strawberry protein powder adds a fun twist. Mine pictured is made with Creme Caramel WPI. Use any vegan protein or plant based protein for a dairy free granola recipe.
- Serve it with Peanut Milk, Hemp Milk, Keto Milk, or any of your favourite store bought milk.
- Coconut Butter: I choose coconut butter over coconut oil as it is so yummy! You can use coconut oil or MCT oil if you prefer.
- Sweeteners: If you want a syrup-like sweetener, you can use sugar-free maple syrup or allulose, but be sure to adjust the coconut oil so your granola stays crispy.
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Alternative Tips:
- Add extra low-sugar dried fruits like freeze-dried raspberries, blueberries, or shredded unsweetened coconut to boost texture and flavour.
- Use natural food colorings like beet powder or matcha to give your granola a vibrant, gourmet twist.
- Freeze for convenience! Granola freezes well, so if you’re making a big batch, toss half in the freezer to keep it fresh.
- Watch Out: Be sure to stir the granola halfway through baking so it doesn’t burn. Also, keep an eye on the texture – it crisps up as it cools!
Your Own Notes
Nutrition
6 responses to “High Protein Granola Recipe”
Fantastic recipe! Easy to make snd very tasty. I have made it with vanilla WPI, coconut oil as substitute for coconut butter and dry, reduced sugar cranberries. Yummy 👍 😋 👍 It is great with joghurt or just a quick snack to satisfy sweet tooth 😋 😉 Another great recipe, thank you Megan 😊
Wow what a fantastic granola recipe this one is. I used crème caramel WPI from AminoZ and added some low sugar cranberries and the flavours are amazing.
Hubby loves granola and said this is the best one yet and loves it with his yogurt every morning. I love it with icecream.
I’m sure this is going to be one very popular recipe. Make sure you try it .
Thanks for another awesome recipe Megan.
So easy to make
5 stars for a delicious High Protein Granola it’s the best I have ever eaten. I blitzed some of my granola so you can sprinkle it on ice cream, custard or any dessert. I love it, it’s easy to eat it by the tsp. Very addictive I may have to hide it. It’s that delicious. Thank you for an awesome Granola
A fantastic granola with so many options for flavouring. I particularly love it with Greek yogurt, raspberry syrup from fed up faster and a little whipped cream. Decadent!
OMG what a crunch. This Granola is the best yet. Full of flavour, sooo delicious. Whether you are having it for breakfast or just snacking, you will love this recipe. So easy to prepare. Another winner.
A big favourite here already!
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