High-Protein Granola Recipe for Muscle Fuel and Crunch

Take your breakfast to the next level with this easy high protein granola! It’s a simple, gluten free granola made with nut butter, protein powder and the most delicious mix ins!

I’m a big fan of granola and high-protein recipes. If you enjoy this, you might also like other granola variations or protein-packed breakfasts.

I’m still on the high-protein bandwagon — are you? There’s a lot of mixed guidance about how much protein women in my age range should eat, especially when weight training. Regardless, it can be tough to reach protein goals on a balanced diet, so I developed this granola to boost protein without sacrificing flavor.

Because I often eat yogurt and cottage cheese, this granola pairs perfectly with those for a quick, protein-forward breakfast or snack.

How Much Protein Is In This Granola?

This recipe combines peanut butter and protein powder with rolled oats to maximize protein content.

Here’s a rough protein breakdown for the whole batch:

• Rolled oats: roughly the equivalent of 12.5 grams of protein from the amount used.
• Protein powder: about 25 grams of protein for 1/3 cup (chocolate whey or your preferred powder).
• Peanut butter: 1/4 cup natural peanut butter contributes about 16 grams of protein.

Altogether, this granola contains roughly 50–55 grams of protein per batch. If you divide it into about eight servings, that’s around 6 grams of protein per serving — and of course you can adjust portions to suit your needs.

Ingredients Needed

You’ll need the following for this high-protein granola:

• Rolled oats: Use large-flake rolled oats (not instant or quick). Choose certified gluten-free oats if needed.
• Protein powder: Any protein powder works; chocolate adds a dessert-like flavor, vanilla or other flavors also work well.
• Coconut oil: I prefer coconut oil for granola, but avocado or another neutral oil is fine.
• Peanut butter: Natural, unsalted peanut butter gives the best texture and flavor.
• Maple syrup: Pure maple syrup is recommended. Honey can be used as an alternative.
• Mix-ins: Use about 1 cup total of mix-ins — nuts, seeds, and chocolate chips are all good. I used butterscotch chips, slivered almonds, and pepitas.

Recipe Directions

For full recipe quantities and scaled versions, see the recipe card below.

1. Preheat the oven to 300°F and line a large baking sheet with parchment paper.
2. In a bowl, whisk together coconut oil and maple syrup until smooth. Add the peanut butter and whisk again. Stir in the protein powder until combined — the mixture will be thick.
3. Add the rolled oats and your chosen mix-ins (save chocolate chips for later). Stir until the oats are evenly coated.
4. Spread the mixture into an even layer on the prepared baking sheet. Bake at 300°F for about 15 minutes, stir, then bake another 5–10 minutes until golden and fragrant. Watch closely during the final minutes to avoid burning.
5. Remove from the oven and let cool. Once slightly cooled, stir in chocolate chips if using, then transfer to an airtight container.

Serving Suggestions

This high-protein granola is great by itself or used in many ways. Try it:

• with a splash of almond milk in a bowl
• topped on a smoothie bowl
• over plain Greek yogurt with fruit and a drizzle of honey
• straight from the jar as a snack

Storage Instructions

Store the cooled granola in an airtight container or resealable bag. It stays fresh for 2–3 weeks at room temperature. You can also freeze it and thaw as needed.

Other Recipe Ideas

If you like this granola, explore other breakfast and high-protein recipes for more variety and ideas.

• double chocolate granola
• healthy granola cookies
• high-protein pancakes
• peanut butter protein balls
• cottage cheese protein cookies