Protein-Packed Granola
This Protein-Packed Granola has quickly become one of my favourite meal prep recipes to keep on hand for busy mornings. Packed with oats, nuts, seeds and crunchy soy crisps, it’s the kind of homemade breakfast that actually keeps you feeling satisfied instead of reaching for snacks an hour later.
I originally started making this granola because I wanted something filling, nourishing and easy to prep ahead without spending a fortune on sugary supermarket versions. Now there’s almost always a jar sitting on the bench in our kitchen because everyone ends up reaching for it. Some sprinkle it over yoghurt, others eat it by the handful and somehow it always disappears faster than I expect.
Made with nourishing ingredients like hemp, chia and flax seeds, this homemade Protein-Packed Granola is filled with healthy fats, fibre and protein to help keep you feeling fuller for longer. It’s simple to make, budget-friendly and perfect for busy mornings, lunchboxes or afternoon snack cravings without needing protein powder or complicated ingredients.
And honestly… the smell while this granola bakes is half the reason I make it so often. Warm cinnamon, toasted coconut and golden oats make the whole house feel cosy.
If you love nourishing breakfast ideas, you might also enjoy my Feel Good Green Smoothie for another easy grab-and-go option.
Why You’ll Love This Recipe
Perfect for busy mornings when you need something quick but filling
High in protein and healthy fats to help keep you satisfied longer
Much more budget-friendly than buying premium granola blends
Meal prep friendly and stores beautifully for the week
Delicious for breakfast, snacks or even sprinkled over smoothie bowls
Tips for the Best Protein Granola
Spread the mixture evenly on the tray so it bakes properly
Let the granola cool undisturbed for chunkier clusters
Store in an airtight jar to keep it crunchy longer
How to Store Homemade Granola
Store cooled granola in an airtight container or glass jar at room temperature for up to 2 weeks.
For longer storage, freeze portions in ziplock bags for up to 3 months.
FAQ
Can I make this granola nut-free?
Yes. Simply replace the nuts with extra seeds like pepitas and sunflower seeds.
What can I use instead of soy crisps?
You can swap them for puffed quinoa, roasted chickpeas or leave them out entirely.
Can I make this ahead of time?
Absolutely. This recipe is perfect for meal prep and keeps beautifully in an airtight container.
More Breakfast Recipes You’ll Love
High-Protein Granola
This High-Protein Granola recipe is made with oats, nuts, seeds and soy crisps for a nourishing breakfast packed with protein, fibre and healthy fats.
Ingredients
- ¼ cup coconut oil
- ¼ cup maple syrup
- 1 tablespoon honey (optional)2 cups rolled oats
- ½ cup almonds, roughly chopped
- ¼ cup cashews, chopped
- ¼ cup pecans, chopped
- ¼ cup pepitas
- ¼ cup sunflower seeds
- 2 tablespoons hemp seeds
- 1 tablespoon chia seeds
- 1 tablespoon flaxseed meal
- ½ cup coconut flakes
- ½–¾ cup soy crisps
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 160°C fan-forced and line a large baking tray with baking paper.
- In a small saucepan or microwave-safe bowl, gently melt the coconut oil, maple syrup and honey together over low heat. Stir through the vanilla extract.
- In a large bowl, combine the rolled oats, almonds, cashews, pecans, pepitas, sunflower seeds, hemp seeds, chia seeds, flaxseed meal, coconut flakes and cinnamon.
- Pour the wet mixture over the dry ingredients and stir really well until everything is evenly coated.
- Spread the granola mixture evenly across the prepared tray.
- Bake for 15 minutes, gently stir, then bake for a further 8-10 minutes or until lightly golden and toasted.
- Remove from the oven and allow the granola to cool completely on the tray. Stir every 10 minutes as it cools to help separate the granola and prevent large clumps from forming.
- Once completely cooled, gently stir through the soy crisps.
- Store in an airtight jar or container.
- Preheat the slow cooker on high heat.
- Prepare the granola mixture following Steps 2–4 above.
- Pour the mixture into the preheated slow cooker.
- Place a clean tea towel underneath the lid to absorb moisture and help the granola crisp up.
- Cook on high for 1 hour, stirring every 30 minutes. Depending on your slow cooker, you may need an additional 10–15 minutes until lightly golden and toasted.
- Turn the slow cooker off at the wall and remove the lid and tea towel.
- Continue stirring every 20–30 minutes while the granola cools to help it dry out and become crunchy.
- Once completely cooled, stir through the soy crisps.
- Store in a large airtight jar or container.
Notes
TOP TIPS:
- Cool completely before storing: This is the secret to crunchy granola. If stored while still warm, the granola can soften and lose its crunch.
- Make it lunchbox-friendly: Once cooled, portion into small containers or snack bags for quick grab-and-go snacks.
- Perfect for homemade gifts: Pour the cooled granola into a large jar, add a pretty ribbon or bow and gift it to friends or family for a thoughtful homemade treat.
- Nut swap: Swap whole almonds for slivered or flaked almonds for a slightly different texture. Don’t have all the nuts on hand? Simply replace them with whatever you already have in the pantry.
- Fruity twist: Want to add dried fruit? Stir through dried cranberries, sultanas or chopped apricots once the granola has cooled along with the soy crisps.
Nutrition Facts
Calories
232Fat
19 gSat. Fat
8 gCarbs
12 gFiber
3 gNet carbs
9 gSugar
6 gProtein
5 gSodium
4 mgCholesterol
0 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
