Healthier Copycat Butterfinger Granola

Healthier Copycat Butterfinger Granola

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This healthy granola recipe transforms rolled oats and puffed rice cereal into butterscotch, peanut butter, and chocolate coated crunchy goodness. Every serving has 5 grams of protein and just 13 grams of carbs. That’s roughly half the amount of carbs in traditional protein granola recipes! 

You'll love this crunchy butterscotch and peanut butter granola that's coated in melted chocolate! Every serving has 5 grams of protein and nearly half the carbs of traditional protein granola. Recipe includes a video tutorial, too!

Ingredients for Healthy Granola

This copycat Butterfinger granola is very similar to my chocolate peanut butter granola recipe. So if you’ve tried that one, you should have most of the ingredients on hand already. Most of the ingredients are straightforward enough, but I’ll briefly run through a few commonly asked about ingredients. 

Puffed Rice Cereal

I typically buy this ingredient in bulk from Amazon, but you might be able to find them in your grocery store around the gluten free cereals.

I have the brand I use on my Amazon foods list, if you’re interested. 

A simple healthy granola recipe that transforms rolled oats and puffed rice cereal into butterscotch, peanut butter, and chocolate coated crunchy goodness. Every serving has 5 grams of protein and just 13 grams of carbs. That's roughly half the amount of carbs in traditional protein granola recipes!

Honey and Liquid Egg Whites

If you’ve tried my cinnamon protein granola, you might be wondering whether or not honey can be swapped for a sugar free syrup like Walden Farms. I’ve tested this in my healthy granola recipes that call for honey and while it does work, the finished product tends to be a bit dry. 

I will say that the added chocolate post-baking in this Butterfinger granola could alleviate these issues. 

As for the egg whites, these are in the recipe to help the granola crisp without adding more calories from honey or peanut butter. You may be able to get away with more egg whites and less honey to reduce the carbs, but I haven’t tested it. 

chocolate peanut butter protein granola, cinnamon granola, and pumpkin spice low carb granola

You can get more ingredient swap ideas in my chocolate peanut butter, cinnamon vanilla, and pumpkin spice granola recipes. 

Protein Powder

This healthy granola recipe calls for PEScience Select, a blend of whey and casein protein. The addition of casein makes the protein powder a bit thicker than a whey-only powder. So if you’re using a different protein, you may need to use a full two scoops or slightly more. 

I’ve added a video of the recipe below so you can get an idea of what the granola should look like before baking. 

Final Healthy Granola Recipe Notes

As with any protein powder recipe, you’re encouraged to stick to the recipe as closely as possible. If you make modifications, keep an even closer eye on the granola to avoid burning or over baking. 

To troubleshoot a soft granola, break it into smaller pieces and continue baking longer. If the granola burns before it’s crispy, you can try covering in foil to continue drying it out without charring. You can also try again with a lower temperature so it has time to dry out before burning. 

If you have ingredient or troubleshooting questions, you can drop a comment below or join my free Facebook group. There are nearly 10,000 people there to help you out! 


high protein butterfinger healthy granola recipe
5 from 2 votes

Butterfinger Granola

Crunchy rolled oats and puffed rice cereal coated in butterscotch, peanut butter, and chocolate.

Course Dessert, Snack
Cuisine American
Keyword healthy granola, low carb granola, protein granola
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 15 servings
Calories 105 kcal
Author Mason Woodruff


  • 1 C (80g) Rolled Oats
  • 2 C (34g) Puffed Rice Cereal
  • 1 1/2 scoop (47g) PEScience Protein Powder vanilla
  • 2 Tbsp (16g) Sugar Free Butterscotch Pudding Mix
  • 1/3 C (87g) Creamy Peanut Butter
  • 2 Tbsp (42g) Honey
  • 1/3 C (81g) Liquid Egg Whites
  • 1/4 C (56g) Mini Chocolate Chips I used Lakanto Sugar Free


  1. Preheat an oven to 350F and line a baking sheet with parchment paper or nonstick spray.

  2. Mix the dry ingredients together in a large bowl before adding in the peanut butter and honey. Fold together until no lumps of peanut butter remain before adding the egg whites. Continue folding together until evenly mixed.

  3. Transfer the mixture to the baking sheet. Use a spatula to spread it evenly across the entire baking sheet. Be sure to break up any large clumps and aim to have as many holes or spaces as possible in the mixture.

  4. Bake for 15 minutes before removing from the oven to break up and flip on the baking sheet. Bake for an additional 6-10 minutes, shaking every 2-3 minutes until the granola is crispy. (The honey can burn so keep your eyes and nose peeled. It will continue to dry out/crisp once it’s out of the oven so don’t be afraid to pull it a little early.)

  5. Once the granola has slightly cooled and is as crispy as you like, add the chocolate chips and stir. They'll melt a bit and stick to the granola. Fully cool before storing in an airtight container (mason jars work great).

Recipe Video

Recipe Notes

Each serving has 4 Smart Points.

Nutrition Facts
Butterfinger Granola
Amount Per Serving (23 g (about 1/4 cup))
Calories 105 Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 13g4%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

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