I especially love this recipe because you don’t have to stir the granola while it bakes. Just press it firmly onto the baking sheet, let it bake, and then let it cool completely before breaking it into clusters.
Serve it over Greek yogurt, sprinkle it over a smoothie bowl, grab a handful for a snack, or pack it for a busy day or your next flight.
Love homemade granola? I have more easy, delicious recipes you’ll want to try: Almond Cranberry Granola and Coconut Pecan Granola Clusters.
Why You’ll Love This Protein Granola
- It’s packed with protein – Adding vanilla protein powder, peanut butter, and egg white gives the granola a protein boost.
- Travels well – Keep a small bag for a healthy snack anytime.
- Meal prep friendly – Make a big batch and enjoy it all week.
- One bowl, minimal cleanup – Everything goes into one bowl, gets mixed together, and goes straight onto the baking sheet.
- Big, crunchy clusters – If you’re a granola-cluster person, this recipe is for you!
Ingredients Overview
- Rolled oats. Create the classic granola texture. For the best results, use old-fashioned rolled oats instead of quick oats.
- Mixed unsalted nuts. I love a combination of cashews, pecans, and almonds, but you can use whatever you have in your pantry.
- Coconut oil. Helps create a crispy, crunchy texture and helps the granola clusters hold together. You can substitute melted butter. I don’t recommend using other liquid oils, as they may change the texture and prevent the clusters from sticking together properly.
- 100% pure maple syrup. For the best flavor and texture. Avoid pancake syrups or “maple-flavored” syrups, which often contain corn syrup, artificial flavors, and other sweeteners that can affect the taste and consistency of the granola clusters.
- Vanilla protein powder. Adds protein and a subtle sweetness that works beautifully with the peanut butter and maple syrup. Different protein powders absorb liquid differently, so the texture of your mixture may vary slightly depending on the brand you use.
- Peanut butter. Slightly warming it makes it easier to mix with the oats and other ingredients. I recommend using creamy peanut butter for the smoothest texture. You can substitute with almond butter or cashew butter.
- Egg white. Helps bind everything together and is one of the secrets to getting those beautiful crunchy clusters.
FAQs
Yes! You can replace coconut oil with butter.
Let the granola cool completely before storing. Keep it in an airtight container to prevent moisture from softening the clusters.
The granola should have a light golden-brown hue. It will smell toasty and slightly sweet. The granola may still feel slightly soft when you take it out of the oven, but it will crisp up as it cools on the baking sheet.
Always let the granola cool to room temperature before storing. Store granola in an airtight container. It should stay fresh for up to two weeks.
Yes! Freeze them in an airtight freezer-safe container for up to 3 months.
Peanut Butter Protein Granola Clusters
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup mixed unsalted nuts of your choice such as cashews, pecans, or almonds
- 1/2 cup vanilla protein powder
- 1/2 cup real maple syrup
- 1/4 cup peanut butter slightly warmed or almond or cashew butter
- 1/4 cup coconut oil melted
- 1 egg white
- Pinch of salt
Instructions
- Preheat the oven to 300°F (150°C). Line a 15” x 10” baking sheet with parchment paper.
- Add all the ingredients to a large bowl and mix until evenly coated.
- Transfer the mixture to the prepared baking sheet and spread it into an even layer. Press firmly with a spatula.
- Bake for 40–45 minutes, or until golden and crisp. Do not stir.
- Remove from the oven and let the granola cool completely on the baking sheet.
- Once completely cool, break the granola into clusters and store in an airtight container.