Cinnamon Vanilla Protein Granola

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! 

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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.

rolled oats, puffed rice cereal, and pescience protein powder for protein granola

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.

Protein Powder

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 I originally made this recipe with a whey protein powder and used 84 grams. 

protein granola dry ingredients in a mixing bowl

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). 

protein granola in a mixing bowl before adding to the baking sheet

Sticky Sweetener

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. 

the protein granola on a baking sheet lined with parchment paper before baking

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.

Light Butter

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. 

low carb cinnamon vanilla protein granola recipe

Cinnamon Vanilla Protein Granola

Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A simple recipe for high protein, low carb granola to pair with yogurt, parfaits, or your morning bowl of cereal. 

Ingredients

Instructions

  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. protein granola dry ingredients in a mixing bowl
  3. Gradually add the syrup and light butter, folding everything together gently. protein granola in a mixing bowl before adding to the baking sheet
  4. 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. protein granola before baking
  5. 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. protein granola after 15 minutes

Notes

  • 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

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19 thoughts on “Cinnamon Vanilla Protein Granola”

  • I can NOT say ENOUGH about this recipe! I even recently went out and purchased a leading “healthier/lighter” pre-packaged granola and did a taste test with my husband. Mason’s Protein Granola Recipe is still KING with the insane crunch, good solid flavor without being overly sweet, versatility of customizing flavors and it’s cost effective. It spot on tastes just like granola! Overall, as long as I have the time, I will be making this weekly! This one deserves 10 STARS!

  • The ingredients in this granola are now staples in my house. My husband asks me to make a batch of this every weekend! We add it to our yogurt or eat plain. It’s dangerously good! I love how easy it is to make!

  • Cinnamon vanilla is one of my very favorite flavor combos! You also can’t beat sweet crunchy granola. But the macros are atrocious! So this is a game changer! So tasty on smoothie bowls, cereal, or just by itself with a cup of coffee 🙂

  • I make this granola at least twice a week, sometimes 3, and I double the recipe when it do it. It’s so quick and easy. I don’t use protein supplements so I just omit it. Sometimes I use powered peanut butter, 1:1, and it turns out great. I also use the Vanilla Bean Paste from Trader Joe’s and it adds such good flavor. Yogurt and granola is my kryptonite, I love this healthy and satisfying version!

  • Go straight for the triple batch on this recipe! I can’t be trusted with granola and this is better than any store bought version. It’s great on top of ice cream or with some yogurt. I’ve changed up the flavor of protein based on what I have and haven’t been disappointed yet.

  • Super yummy and so easy to make!!! Of course it’s perfect as a snack or on top of yogurt, but my favorite has been warming up apples, putting a scoop of yogurt and this granola on top with a little bit of cinnamon sprinkle!! Such a game changer for sweets cravings!

    • I think we’ve finished it off in under 3-4 days every time. It might start to get stale around the 5+ day mark, but I can’t say for sure. If you make a huge batch I guess you could always freeze/refrigerate to extend the shelf life.

  • Taste, crunch are great! I’ve used this as topping for oatmeal and yogurt bowls as well as on top of ice cream. Also love the flexibility of this recipe. I used regular butter once when I wanted an option with more fats and added powdered pb for a nutty flavor. All tweaks were great! Thx Mason!

  • Love this recipe!! I love to add to nonfat yogurt, or grab handfuls for a snack! I sometimes substitute with Special K Cinnamon Brown Sugar Crunch Cereal and it’s amazing!!!

  • I love granola – the crunch, the salty to sweet ratio, the add ins… but I have 0 self control with the high sugar, high calorie store bought stuff. I never would buy it or have it until I found this recipe. I followed this recipe to a tee except I used Quest protein powder. I found the puffed rice & Walden Farms Syrup at Fresh Thyme. It has become a staple in my life and I can finally enjoy a guilt free granola!

    • I hope I’m commenting correctly and not doing a reply again like the first time.

      I tried winging my own granola and found that I’m not good at doing that. This recipe has the crunch and the flavor! I did substitute quite a bit since we don’t have some of these ingredients at our local store. I used sugar free pancake syrup, rice crispies, regular butter, and PEScience chocolate pb cup protein. Like usual, I forgot an ingredient, the graham cracker crumbs. I ended up crushing the rice cereal and it still turned out amazing. This will definitely become a staple in my house!

  • I love this for my yogurt bowls it’s definitely a must try, I didn’t have graham crackers but it still worked great!

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