Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Protein Granola
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- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 15 min
- Yield: 16 servings (8 cups)
-
- Nutritional Analysis
- Per Serving
- Calories
- 242
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 148 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 4 grams
- Sugar
- 11 grams
- Protein
- 8 grams
This homemade granola with almonds, coconut, maple syrup and a hit of protein powder is great to have on hand for fast, feel-good breakfasts or snacks. Each serving has 8 grams of protein on its own and you can serve it with a 1/2 cup of low-fat plain Greek yogurt to boost it to 19 grams of protein total. It’s a great way to supercharge your protein goals and the large (8-cup) batch of granola will keep for up to 2 weeks in an airtight container in your pantry. Once you get the basic formula down, feel free to change it up a bit by using a different nut in the mix, adding a touch of warm spice like cinnamon or nutmeg or tossing the granola with some dried fruit after baking.
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 15 min
- Yield: 16 servings (8 cups)
-
- Nutritional Analysis
- Per Serving
- Calories
- 242
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 148 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 4 grams
- Sugar
- 11 grams
- Protein
- 8 grams
Ingredients
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Directions
- Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the oats, almonds, coconut, protein powder, pepitas, sesame seeds and salt in a large bowl and toss to combine. Combine the maple syrup, brown sugar and olive oil in a small saucepan over low heat. Cook, stirring, just until the sugar dissolves. Remove from the heat and stir in the vanilla. Drizzle about half of the syrup mixture over the oat mixture in the bowl and toss well. Drizzle with the remaining syrup and toss again, making sure everything is evenly coated.
- Spread the granola on the prepared baking sheet in an even layer. Bake for 30 minutes, then remove from the oven and toss well on the baking sheet. Continue to bake, tossing once more halfway through, until the granola is deep golden all over and stuck together in clumps in some places, 30 to 40 minutes longer.
- Let cool completely on the baking sheet. Transfer the granola to an airtight container and store at room temperature for up to 2 weeks.
