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low carb cinnamon vanilla protein granola recipe

High Protein Granola

How to make low carb, high protein granola 4 ways using protein powder, puffed rice, and oats. The recipe below is for a cinnamon vanilla version, and you'll find the chocolate peanut butter, Butterfinger, and pumpkin spice in the notes section.
4.63 from 62 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings
Calories: 90kcal
Author: Mason Woodruff

Ingredients

  • 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 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

Instructions

  • 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.

Notes

Chocolate Peanut Butter Granola

  • 1 C (80g) Rolled Oats
  • 2 C (34g) Puffed Rice Cereal
  • 1 1/2 scoop (47g) PEScience Protein Powder, vanilla or chocolate
  • 1 Tbsp (5g) Unsweetened Dark Cocoa Powder
  • 1/3 C (87g) Creamy Peanut Butter
  • 2 Tbsp (42g) Honey
  • 3 Tbsp (46g) Liquid Egg Whites, or the whites of 1 large egg
Bake for 14 minutes before removing from the oven to break up and flip on the baking sheet. Bake for an additional 4-8 minutes, shaking every 2-3 minutes until the granola is crispy.
Macros per 1/4 cup: 105 calories, 6g protein, 12g carbs, 4g fat

Butterfinger Granola

  • 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
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.
Macros per 1/4 cup: 105 calories, 5g protein, 13g carbs, 4g fat

Pumpkin Spice Granola

  • 1 C (80g) Rolled Oats
  • 2 C (34g) Puffed Rice Cereal
  • 1/4 C (30g) Raw Pumpkin Seeds
  • 2 scoops (61g) PEScience Protein Powder, vanilla
  • 2 tsp Pumpkin Pie Spice
  • 1/4 C (60g) Canned Pumpkin
  • 2 Tbsp (42g) Honey
  • 1/4 C (56g) Light Butter
Bake at 325ºF for 20 minutes before removing from the oven to flip/shake/stir. Bake for an additional 5-10 minutes or until the granola is as crunchy as you'd like.
Macros per 1/4 cup: 100 calories, 6g protein, 11 carbs, 4g fat

Nutrition

Serving: 22g (1/4 C) | Calories: 90kcal | Carbohydrates: 11g | Protein: 5g | Fat: 4g