This homemade protein granola is lower in sugar and higher in protein than your average store-bought granola. You want a delicious granola recipe that uses oats, nuts, seeds so you get the ultimate flavors. However, this particular recipe was specifically formulated for a crispy, clumpy granola!
I’ve oftentimes looked at granola as the little girl, face pressed against the glass, looking at shiny bike inside. To me, granola was simply too much: too expensive too high in calories, and too difficult to make at home.
It’s not as if I didn’t try making it at home. More than likely, it was just most of those recipes didn’t turn out like I wanted.
But I kept at it. And do you know what I discovered? Homemade granola can be made easily and affordably! And thanks to this protein granola, it even fits in my diet budget too!
How to Make Homemade Granola
It’s pretty easy to make homemade granola. This recipe begins with filling a large bowl with oats, nuts, seeds, and in the case of this recipe, spices. Here is a list of the ingredients I used for the dry mix of this protein granola:
- rolled oats
- hemp seeds
- pumpkin seeds
- pumpkin pie spice
Of course, that’s only part of this recipe. And although it’s important, getting the filling right is what helped me transform this bowl of oats, nuts, and seeds, into a glorious batch of delicious homemade granola!
Do you love vegan breakfast recipes? Be sure and check out my vegan blueberry muffins, easy vegan breakfast scramble, vegan biscuit casserole, eggless pancakes, and how about some peanut butter granola for a nice change of pace!
Making Granola Secret Sauce
I call this next step the granola secret sauce, because that’s what it is! But first, let me explain what we consider to be the perfect granola.
We like it clumpy. Rather than having a finished granola of all separate pieces, we like it when the granola clumps up together so you have these little pieces of granola with some individual ingredients around it.
I spent a lot of time researching how to make clumpy granola and do you know what I discovered? Do you know what store-bought granola (and even some homemade granola recipes) will add to create those clumps? Egg whites.
That won’t work in a vegan diet, so what to do. I scratched my head a few times and then headed to the kitchen to start experimenting. Here’s the secret sauce I created to make the perfect clumpy vegan granola:
- protein powder
- ground flax seeds
- vanilla extract
- olive oil
- agave nectar
It’s the ground flax seeds combined with water that helps create that eggy, clumpy effect. No egg whites needed at all! Perfect!
Tips for Making This Granola Perfect
Here are some of my tips for making the perfect granola:
- To keep this protein granola low in sugar, I added just the very bare minimum of agave, only one tablespoon. You can add more if you prefer a sweeter granola, but the plant-based protein powder has sweetener in it as well.
- I know olive oil may seem a strange addition to a granola recipe, but it adds a touch of healthy fats, while not adding any saturated fats.
- In addition, be sure to tamp down the granola into the pan before baking it. This tamping down will help it cook in clusters, adding to that desired clumping effect.
- Add dried fruit after the bake.
- Allow the granola to cool completely before breaking it into pieces.
- Store in an air-tight container at room temperature for up to 10 days.
Nutritional Analysis of Protein Granola
So, let’s get to the important stuff. How healthy is this protein granola? Let’s go over the numbers, considering a typical approximately 1/2 cup serving:
- Calories: 263
- Carbs: 21g
- Protein: 9g
- Fat: 16g
- Saturated Fat: 1g
- Cholesterol: 0
- Sodium: 48mg
- Potassium: 184mg
- Fiber: 3g
- Sugar: 5g
As you can see, this protein granola is loaded with healthy nutrients, all while delivering zero cholesterol.
Health Benefits of Nuts and Seeds
Lately, I’ve been impressed by the addition of nuts and seeds to my diet. There are even studies that shows adding nuts can improve weight loss. That seems so counterintuitive, but I am finding the same to be true for me.
Personally, I think it’s because as I’ve slowly started adding more nuts and seeds to my daily diet, I’m less hungry throughout the day. This is an important step for me. I’ve always been one of those people who are hungry all the time! It makes it hard to have willpower when you’re hungry. I still have some days where I’m hungrier than others, but overall I’ve been happy with the results.
How is it that nuts can help with weight loss? Well, according to a leading nutritionist, Richard Mattes, nuts are…”high in protein, and protein is satiating…high in fiber, and fiber is satiating…rich in unsaturated fats, and there is some literature that suggests that has satiety value.” He also describes how nuts are “crunchy, and that would suggest just the mechanical aspect of chewing generates a satiety signal.”
In other words, as I said above, nuts make you feel full.
I hope you love this recipe for protein granola! We make it a lot around here and love every last bit of it! If you decide to make it, be sure and snap a photo and share it with me using #namelymarly on Instagram. We love seeing your photos!
High Protein Granola
- 3 cups rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup pumpkin seeds
- 1/4 cup hemp seeds
- 1 teaspoon ground pumpkin pie spice
- 1/2 cup vanilla plant-based protein powder (see note)
- 1 tablespoon ground flax seeds
- 3/4 cup water
- 1 tablespoon vanilla extract
- 1 tablespoon agave nectar, maple syrup, or honey
- 1/4 cup olive oil
- 1/3 cup dried fruit , such as dried cranberries
- Preheat oven to 300F. Cover a baking sheet with parchment paper.
- Combine oats, nuts, and seeds in a large bowl. Stir together.
- In a small bowl combine the cinnamon, protein powder, syrup and olive oil. Stir together then drizzle over oats mixture, stirring to ensure everything is coated.
- Spread uncooked granola evenly across baking sheet. Press it down gently into the pan to help form clumps while baking.Bake for 30 minutes. Remove from oven and sprinkle with dried fruit. Allow to cool completely on pans. Transfer to a lidded container and keep at room temperature for up to 10 days.