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Glass jars filled with chunky homemade protein granola clusters on a baking sheet.

Homemade Protein Granola (3 Cozy Fall Flavor Variations)

5 from 2 votes
This homemade protein granola starts with a simple, high-protein base that bakes up perfectly crunchy and clustery. Plus, it’s easy to customize with your favorite add-ins or try one of the three Fall-inspired flavor combos.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings : 12 servings

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Ingredients

Base Granola Mixture
  • 3 cups rolled oats
  • ½ cup hemp hearts
  • ½ cup almond butter
  • ¼ cup maple syrup or honey
  • 1 scoop vanilla protein powder, or substitute for a plant-based protein powder to keep this recipe dairy-free
  • 2 egg whites
  • 1 tsp vanilla extract
  • ½ tsp sea salt
Pumpkin Spice Mix-Ins
  • 2 tsp pumpkin spice blend, (1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves)
  • ½ cup chopped pecans
Almond Croissant Mix-ins
  • ½ cup sliced almonds
  • ½ tsp almond extract
Coconut Cardamom
  • 1½ tsp ground cardamom
  • ½ cup coconut flakes
Start Cooking

Instructions
 

  1. Preheat the oven
    Set your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
  2. Mix the dry ingredients
    In a large mixing bowl, combine 3 cups rolled oats, ½ cup hemp hearts, 1 scoop protein powder (optional), and ½ teaspoon sea salt.
    Dry ingredients including rolled oats, hemp hearts, protein powder, and sea salt in a mixing bowl for homemade protein granola.
  3. Prepare the wet mixture
    In a microwave-safe bowl or small saucepan, gently heat ½ cup almond butter with ¼ cup maple syrup or honey until smooth (about 30 seconds in the microwave). Stir in 1 teaspoon vanilla extract.
    Bowl of almond butter and maple syrup whisked together for the wet mixture in homemade protein granola.
  4. Combine wet and dry
    Pour the almond butter mixture into the oats mixture and stir until evenly coated. Fold in 2 egg whites.
    If you're finding it difficult to get everything evenly mixed, try using your hands. Gently rub the granola together until the wet ingredients are evenly dispersed.
    Rolled oats coated with almond butter mixture in a mixing bowl, ready to be baked into protein granola.
  5. Add the flavor mix-ins
    Choose your desired flavor and fold in the mix-ins.
    - Pumpkin Spice: 2 teaspoons pumpkin spice + ½ cup chopped pecans
    - Almond Croissant: ½ cup sliced almonds + ½ teaspoon almond extract
    - Coconut Cardamom: 1½ teaspoons ground cardamom + ½ cup coconut flakes
    Mixing bowl of oats, chopped pecans, and pumpkin spice being combined to make a high-protein granola flavor variation.
  6. Spread, press, and bake
    Spread the mixture onto the prepared baking sheet, pressing down firmly to help form clusters.
    Bake for 30 to 35 minutes, rotating the pan halfway through. For larger clusters, avoid stirring during baking.
    Sheet pan with three variations of homemade protein granola baked side by side — pumpkin spice with pecans, almond croissant with sliced almonds, and coconut cardamom with coconut flakes.
  7. Cool completely
    Allow the granola to cool fully on the pan before breaking into chunks. Store in an airtight container for up to 2 weeks.
    Hand holding a large crunchy cluster of homemade protein granola with pecans, with more granola cooling on a baking sheet in the background.

Nutrition

Calories: 252kcalCarbohydrates: 22gProtein: 11gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 114mgPotassium: 205mgFiber: 4gSugar: 5gVitamin A: 46IUVitamin C: 0.05mgCalcium: 82mgIron: 3mg

Notes

Storage: Store in an airtight container at room temperature for up to 2 weeks. Granola also freezes well for up to 2 months.