If you’re a granola lover but have trouble managing all the carbs, you’re going to love this protein granola recipe. Every serving has 5 grams of protein, 11 grams of carbs, and just 90 calories.
The recipe is super simple and requires nothing more than mixing a handful of ingredients in one bowl before baking. And you can make this protein granola in bulk so you have breakfast and snacks ready to go for weeks at a time!
Ingredients for My Protein Granola Recipe
Recently, I’ve been experimenting with posting recipes to my Instagram first for quick feedback about ingredient questions. I’ll run through the most common ingredient modification questions for this protein granola below.
Dry Ingredients: Oats, Puffed Rice Cereal, and Graham Cracker Crumbs
The recipe calls for rolled oats, but quick oats would work fine if that’s all you have on hand. Though I wouldn’t recommend something like steel cut oats.
If you’re unfamiliar with puffed rice cereal, it’s kind of like Honey Smacks in raw form. If you have trouble finding this in your local grocery, you can order it from Amazon. Puffed kamut seems to be a viable alternative.
Beyond this protein granola, puffed rice cereal on its own is a great way to increase the volume of snacks or add crunch to yogurt.
For the graham cracker crumbs, you could use any crushed cereal or sweet cookie. Or you could swap it entirely for chopped nuts like the pumpkin seeds in my high protein pumpkin spice granola.
As you can see in the photo above, I used PEScience Select Whey and Casein. Since scoop sizes vary with different protein powders, be sure to match the grams (47g) and not just the number of scoops.
And if you’re using a whey-only protein powder, you may need to add more protein powder. I originally made this recipe with a whey protein powder and used 84 grams.
The photo below should give you an idea of what the protein granola will look like before adding to the baking sheet.
If you notice your mixture is too moist, add more dry ingredients. And if your protein granola mixture is dry, add a bit more butter (try to avoid adding more syrup as too much liquid will make the granola soft instead of crunchy).
The recipe calls for Walden Farms Pancake Syrup, a zero-calorie syrup substitute. If you’d like to use another sugar free syrup, that should work fine.
Using real maple syrup or even honey would increase the carbs, but the recipe only calls for 1/4 cup so it wouldn’t completely break the bank.
I’ll add that using real sugar may affect the cook time and could burn quickly towards the end of baking. So keep an eye on the protein granola if you make the swap.
And similar to my protein powder notes, compare your protein granola before baking to the photo above. If you use a different sticky sweetener and notice you’re unable to achieve something similar, fix it before adding to the baking sheet.
With half the calories of real butter, I use light butter in SO many recipes. It’s one of my secret weapons for lower calorie baking.
That said, you can easily swap it out for real butter or another fat source like coconut oil in this recipe. If you use either of these substitutes, I’d melt them before adding so you can easily fold everything together.
How to Make Protein Granola (video)
For troubleshooting help or modification ideas, check out this video from my Butterfinger Granola recipe.
Final Protein Granola Notes
The recipe doesn’t include any extras like nuts or chocolate chips, but they make great additions and store well at room temperature.
My favorite way to eat this granola is with one of the single serve Greek yogurts like Danon Light and Fit. If you wanted to add even more protein, you can mix one of these cups (or about 150g of yogurt) with one scoop of PEScience protein for a thick protein fluff.
And as I mentioned above, I posted this recipe on Instagram first. So if you’d like to get in on the action there you can find me @mason_woodruff. Or you can join my free Facebook group to share your creations, get ideas and tips from other Proton Party members, and just have an all around swell time.
- 1 C (80g) Rolled Oats
- 2 C (34g) Puffed Rice Cereal
- 1/4 C (26g) Graham Cracker Crumbs
- 1 1/2 scoops (47g) PEScience Protein Powder, vanilla
- 2-3 tsp Ground Cinnamon, to taste
- 1/4 tsp Kosher Salt, or 1/8 tsp table salt (optional)
- 1/4 C (60mL) Walden Farms Pancake Syrup, or your choice of sugar free syrup or sticky sweetener
- 1/4 C (56g) Light Butter, I used Land O' Lakes with canola
- Preheat an oven to 350F and line a baking sheet with parchment paper or nonstick spray.
- Mix the dry ingredients together in a large bowl.
- Gradually add the syrup and light butter, folding everything together gently.
- 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.
- Bake for 15 minutes before removing to break up/stir. Bake for an additional 6-10 minutes, checking every 2-3 minutes until the granola is golden brown and crispy. (The granola will continue to crisp a bit at room temp so don't burn it.) Store in an airtight container at room temp.
- Each serving has 3 Smart Points.
- Nutrition facts do not include any additional chocolate chips or nuts.
- The original recipe used 3 scoops (84g) of whey concentrate protein powder. If you're using a whey-only protein powder, you may need a bit more than the 47 grams called for.
- If you like a sweeter granola, you can add a tablespoon or two of sugar or a sugar substitute like Swerve or stevia.
Nutrition Information:Yield: 10 Servings Serving Size: 22 g (1/4 C)
Amount Per Serving: Calories: 90Total Fat: 3.5gCarbohydrates: 10.5gProtein: 5g