Blog: Protein Power Granola

Protein Power Granola

Dive into the world of homemade granola with a recipe that’s as delicious as it is nutritious. Whether you’re a breakfast enthusiast or just looking for a tasty snack, this granola is sure to become a staple in your pantry. Packed with old-fashioned rolled oats, a medley of mixed nuts and seeds, and a sweet hint of vanilla and cinnamon, this granola offers a delightful crunch with every bite. What’s great about making your own granola is the control you have over the ingredients—no more mystery additives or excess sugars. Our recipe uses wholesome sweeteners like pure maple syrup or honey, and healthy fats from coconut or olive oil, making it a perfect blend of flavor and nutrition. Plus, the addition of vanilla protein powder gives it an extra boost, ideal for those looking to increase their protein intake. Baking your own granola is not only cost-effective but also fills your home with an irresistible aroma. In just under 30 minutes, you’ll have a golden, crunchy treat that pairs wonderfully with yogurt, milk, or simply enjoyed on its own. So, preheat your oven, gather your ingredients, and let’s make some delicious granola that you’ll want to make again and again. Happy baking!

Print Recipe

Prep Time: 5 minutes            Cook Time: 25-30 minutes          Yield:  5 and 1/2 cups (22-24 servings)   


  • 3 cups old-fashioned rolled oats 
  • 1 and 1/2 cup mixed nuts and seeds (e.g., 1/2 cup almonds, 1/2 cup walnuts, 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds)
  • 1/2 cup unsweetened shredded coconut 
  • 1/2 cup vanilla protein powder (your preferred type)
  • 1/4 cup pure maple syrup or honey  
  • 1/4 cup melted coconut oil or olive oil
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. salt


  1. Preheat your oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine the old-fashioned rolled oats, mixed nuts and seeds, unsweetened shredded coconut, vanilla protein powder, ground cinnamon, and salt. Stir until evenly mixed.
  3. In a separate bowl, whisk together the pure maple syrup or honey, melted coconut oil or olive oil, and vanilla extract until well combined.
  4. Pour the wet mixture over the dry ingredients in the mixing bowl. Stir until the dry ingredients are evenly coated with the wet mixture.
  5. Spread the granola mixture evenly onto the prepared baking sheet, forming a single layer.
  6. Bake in the preheated oven for about 25-30 minutes, or until the granola is golden brown, stirring halfway through to ensure even baking.
  7. Once baked, remove the granola from the oven and let it cool completely on the baking sheet. It will continue to crisp up as it cools.
  8. Once cooled, transfer the granola to an airtight container for storage. It can be kept at room temperature for up to two weeks or stored in the refrigerator for longer freshness.

Tips and Tricks:

  • Spread the granola mixture onto the baking sheet in a thin, even layer. This allows for even baking and helps to prevent burning or uneven cooking.
  • Keep an eye on the granola as it bakes, especially during the last few minutes of cooking. Granola can quickly go from golden brown to burnt, so check it frequently and adjust the cooking time as needed.
  • To ensure even baking, gently stir the granola halfway through the baking time. This helps to break up any large clusters and promotes uniform browning.

Nutrition Facts:

protein power granola

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