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This healthy high protein granola recipe instantly became a family favorite! With only 10 minutes of prep, it\u2019s quick and easy to make, and a simple baking trick yields the biggest and crunchiest clusters. Sprinkle it over yogurt, pour it into a bowl with a splash of milk, or simply munch on it by the handful. This cinnamon-spiced granola is cozy and delicious any way you eat it!<\/em><\/p>\n \u00a0<\/p>\n \u00a0 With a book balanced on my knees, I slowly turned its pages as I savored my breakfast. That routine provided peace and calm before the chaos of biking to campus, dashing between classes and labs, and scribbling down copious notes in each\u2026 In addition to the stress from the pop quizzes, midterms, and finals sprinkled throughout the semesters. \u00a0 I recently spotted it while reorganizing my shelves, and a thought popped into my head. \u201cWhat if there was a way to add protein to my granola?\u201d<\/em> \u00a0 Perhaps it\u2019s time to bring my favorite granola bowl back to the front of my cupboards after all\u2026 I foresee many batches of this healthy granola in my future! \u00a0<\/p>\n Difficulty:<\/strong><\/span> Very easy, including for many beginner bakers.<\/p>\n Taste:<\/strong><\/span> Lightly sweetened with cozy oats and warm cinnamon filling every bite.<\/p>\n Texture:<\/strong><\/span> Crisp and crunchy \u2014 with lots of big clusters! \u00a0<\/p>\n Let\u2019s talk about the ingredients that you\u2019ll need to make your own batch of this healthy high protein granola! There are only six, and there\u2019s a decent chance you\u2019re familiar with most of them already.<\/p>\n Oats.<\/strong><\/span> A key granola ingredient! For this high protein granola, both old-fashioned rolled oats<\/a> and quick cooking oats<\/a> work equally well, so feel free to use whichever one you normally stock in your pantry. Just don\u2019t use steel-cut oats\u2026 They\u2019re a bit too thick and dry!<\/p>\n Tip:<\/span> If you use certified gluten-free old-fashioned rolled oats<\/a> or certified gluten-free quick cooking oats<\/a>, then you can easily make this high protein granola gluten-free! \u00a0 I love adding rice cereal to my homemade granola because it provides a nice crunch \u2014 and for far fewer calories than liberal drizzles of oil. I\u2019ve mixed it into almost every homemade granola recipe<\/a> that I\u2019ve shared with you! Crisp brown rice cereal<\/a> is my favorite, but regular crisp rice cereal (like Rice Krispies) works wonderfully as well.<\/p>\n Tip:<\/span> Many crisp brown rice cereal products are naturally gluten-free, so grab one of those if you\u2019d like to make your high protein granola gluten-free too! \u00a0 Tip:<\/span> Saigon cinnamon is currently my favorite! It has a slightly stronger, richer, and sweeter flavor than regular cinnamon. I love the warmth it provides, and it\u2019s basically the only kind I now use in my baking. Many stores have started stocking it, but I typically buy mine online here<\/a>. It\u2019s really affordable!<\/p>\n Sweetener.<\/strong><\/span> To keep the emphasis on the \u201chigh protein\u201d aspect of this granola, I opted to sweeten it with liquid stevia<\/a>. Stevia is a sugar-free, no-calorie, plant-based sweetener that contains nothing refined or artificial (aka it\u2019s clean eating friendly!), and it\u2019s also really concentrated. You only need \u00bd teaspoon to make this entire batch!<\/p>\n Hint:<\/span> Many stevia brands and products have different sweetness levels, so they\u2019re not necessarily 1-for-1 substitutes for each other. I highly recommend using the same one that I do for the best flavor and texture! You can find it at many health-oriented grocery stores, but I buy it online here<\/a> because that\u2019s the best price I\u2019ve found. You\u2019ll also use it in all of these recipes<\/a> of mine \u2014 I promise it\u2019s not a \u201cone-time use\u201d ingredient!<\/p>\n However\u2026 I also recognize that some people don\u2019t like or can\u2019t tolerate stevia, so I\u2019ve included other alternatives in the Notes section of the recipe. Check there if you\u2019re interested in substituting something else! \u00a0 The egg whites also act as the glue that holds the granola clusters together!<\/p>\n Yes, it may seem like a strange granola ingredient. No, your granola does not<\/u> end up with bits of scrambled egg in it.<\/p>\n Think about when you bake a batch of your favorite oatmeal cookies<\/a>. An egg goes into that cookie dough too, right? Yet you don\u2019t end up with bits of scrambled egg sprinkled throughout your cookies. The same thing applies here! As long as you (a) whisk the egg whites really well and (b) evenly coat the cereals with the liquid mixture, your high protein granola will turn out with perfectly crunchy clusters and zero fragments of scrambled egg. \u00a0 I\u2019ve learned a lot<\/em> about baking with protein powders over the years. I have an entire FAQ Page<\/a> dedicated to it! The #1 lesson? Almost all protein powder brands and products behave differently in baking recipes\u2026 So you frequently end up with noticeably different results when you try substituting one for another. That often means you have to hunt down the exact same protein powder that I use (and hope it hasn\u2019t been discontinued!), experiment on your own, or abandon the recipe altogether \u2014 none of which I wanted you to go through to bake a batch of this high protein granola.<\/p>\n I quickly realized something else: I was only considering plant-based<\/em> and whey-based<\/em> protein powders \u2014 and there\u2019s another category where the exact brand doesn\u2019t matter as much.<\/p>\n So instead of pigeonholing you into buying one very specific ingredient, I decide to test collagen peptides powder<\/a>. Many of these brands include the exact same thing (collagen peptides and nothing else!), so they\u2019re more interchangeable and therefore easier to locate as well.<\/p>\n The verdict? Complete success! Collagen peptides powder added a big protein boost without affecting the granola\u2019s flavor or texture. No chalkiness, no tang, no weird aftertaste\u2026 Just warm, cozy, cinnamon-spiced big and crunchy clusters. Hooray! \u00a0<\/p>\n With those ingredients now sitting on your counter, let\u2019s quickly go over how to make the best high protein granola. I promise this recipe is quick and easy \u2014 but there are a few key things to cover first!<\/p>\n Room temperature eggs.<\/strong><\/span> I realized this after my first attempt\u2026 So please learn from my mistake. Your eggs must<\/em> be room temperature \u2014 not cold! That\u2019s because collagen peptides powder typically clumps in cold liquids.<\/p>\n Yes, I admit it\u2026 I should\u2019ve read my tub\u2019s full label before beginning. The small print next to the \u201cSuggested Use\u201d very helpfully explained that fact when I noticed big white lumps in my mixing bowl. Oops.<\/p>\n Yet if you\u2019re impatient \u2014 or forget to set your eggs out far enough in advance \u2014 I have an easy trick to quickly warm them up! Microwave water until it\u2019s hot to the touch, gently place your whole eggs into it (yes, still in their shells!), and let them sit for 10-15 minutes. Similar to the way a bath or hot tub warms your skin, the water will also warm up the eggs and bring them to room temperature.<\/p>\n Hint:<\/span> It\u2019s not just for granola \u2014 this is my trusty trick for making cake batter and cookie dough too! \u00a0 When you pour in the oats and rice cereal, switch to a spatula and gently<\/em> fold them in. Too much or too vigorous of stirring will completely squish the light and airy rice cereal, which means you\u2019ll miss out on the lovely crunch it adds! Use a light hand to toss these two cereals until they\u2019re evenly coated with the liquid mixture. Act quickly so the rice cereal doesn\u2019t turn soggy either! \u00a0 Previously, I baked my granola in cake pans, but the clusters sometimes turned out too small from the frequent stirring required for them to cook all the way through\u2026 Or rather soft because I didn\u2019t want to break them up too much.<\/p>\n A large rimmed baking sheet immediately solved both!<\/p>\n The larger surface area meant I could spread out the granola mixture in a thinner layer, and it also resulted in even baking with less stirring\u2026 So I ended up with the biggest and crunchiest clusters imaginable. It\u2019s a gamechanger \u2014 and the best way to bake homemade granola!<\/p>\n After the first segment of baking, you\u2019ll gently break apart the big granola layer into pieces. You can use a spoon to do this or \u2014 if you\u2019re very careful! \u2014 your fingers. (Just don\u2019t burn yourself!) The next time you remove the pan from the oven, you\u2019ll gently stir or move those pieces around. The ones closest to the pan\u2019s edges often crisp up faster, so I like to swap them out with the center pieces to ensure everything ends up with the same amount of crunch. Briefly pop the pan back in the oven one more time, and that\u2019s it! \u00a0 \u00a0<\/p>\n Is this high protein granola low fat, low calorie, sugar-free, gluten-free, dairy-free, or clean eating?<\/strong><\/span> Can I use another type of oats?<\/strong><\/span> \u00a0 Can I use a different sweetener?<\/strong><\/span> \u00a0 Can I omit the protein powder?<\/strong><\/span> My collagen clumped when I mixed it with the egg whites. What should I do?<\/strong><\/span> \u00a0 Regardless of which reason, it\u2019s easy to fix. Just pop your granola back in the oven and keep baking until it\u2019s crisp and crunchy!<\/p>\n My granola looks much darker than yours. Is that okay?<\/strong><\/span> What\u2019s the best way to store this high protein granola? How long will it last?<\/strong><\/span> \u00a0 \u00a9 <\/span>Amy’s Healthy Baking<\/span><\/p>\n This high protein granola recipe instantly became a family favorite! It\u2019s quick and easy to make, and a simple baking trick yields the biggest and crunchiest clusters. Sprinkle it over yogurt, pour it into a bowl with a splash of milk, or simply munch on it by the handful. This cinnamon-spiced granola is cozy and delicious any way you eat it! Leftovers will keep for at least a week (if not two or more!) if stored in an airtight container.<\/em><\/span><\/p>\n![\"overhead](\"https:\/\/amyshealthybaking.com\/wp-content\/uploads\/2025\/04\/high-protein-granola-7809.jpg\")
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Most mornings during college, I ate granola for breakfast. After shaking some into my favorite blue bowl and adding a bit of milk, I grabbed a spoon and headed to the sofa.<\/p>\n
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Upon graduating, I began trying other breakfasts. After plenty of sampling and experimentation, I eventually gravitated more towards protein-packed ones \u2014 like omelets, these easy quiches<\/a>, and my freshly discovered favorite protein smoothie<\/a> \u2014 and my special granola bowl stayed tucked away in the back of my kitchen cupboards.<\/p>\n
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Soon, I smiled as cozy cinnamon smells filled my kitchen and I munched on my first handful of this healthy high protein granola<\/strong><\/span>. It was<\/em> possible \u2014 and far easier than I ever expected!<\/p>\n
\u00a0 <\/p>\n<\/a><\/div>\nQUICK OVERVIEW \u2013 HIGH PROTEIN GRANOLA<\/strong><\/span><\/h2>\n
\u00a0<\/p>\n<\/a><\/div>\nINGREDIENTS TO MAKE HIGH PROTEIN GRANOLA<\/strong><\/span><\/h2>\n
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Rice cereal.<\/strong><\/span> This ingredient may turn a few heads\u2026 But surprisingly enough, many store-bought granolas also include rice cereal! (Go ahead, check any boxes tucked away in your pantry. Did you spot it anywhere in the nutrition label? Whether as crisp rice or just plain ol\u2019 rice??)<\/p>\n
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Cinnamon.<\/strong><\/span> Maybe it\u2019s just me, but I feel like oats and cinnamon go together like peanut butter and jelly \u2014 or cereal and milk! I shake a generous amount into my batches of homemade granola, and I absolutely adore the extra cozy and comforting flavor that it adds.<\/p>\n
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Egg whites.<\/strong><\/span> This is the first part of the \u201chigh protein\u201d factor! The whites contain the majority of the protein in eggs, so adding egg whites to this healthy granola boosts the protein content. Yet that\u2019s not all they do\u2026<\/p>\n
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Protein.<\/strong><\/span> Egg whites didn\u2019t add quite enough protein, so I wanted a second source\u2026 But that meant reaching for protein powder.<\/p>\n
\u00a0<\/p>\n<\/a><\/div>\nHOW TO MAKE HIGH PROTEIN GRANOLA<\/strong><\/span><\/h2>\n
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Whisk + fold.<\/strong><\/span> Once your eggs reach room temperature, the process takes mere minutes! Whisk them until they\u2019re completely broken up (look for them to appear frothy and bubbly). Next, you\u2019ll whisk in the collagen peptides powder. If you notice any clumping, follow Dory\u2019s advice and just keep whisking, just keep whisking, just keep whisking whisking whisking. (Any other \u201cFinding Nemo\u201d fans out there??) The clumps will grow smaller and should eventually disappear! Finally, whisk in the cinnamon and sweetener \u2014\u00a0and then put the whisk down.<\/p>\n
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Bake.<\/strong><\/span> It\u2019s almost time to bake! Transfer the wet granola mixture to a large rimmed baking sheet<\/a> lined with a silicone baking mat<\/a> (highly recommended!) or parchment paper<\/a>. I learned this trick from my friend Phi\u2019s cookbook<\/a>!<\/p>\n
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Break apart clusters.<\/strong><\/span> This is optional! If you see any extra big clusters still lingering on the baking sheet, such as ones that look too large to fit on a spoon, gently break them into smaller fragments once the granola is cool enough to touch.
\u00a0<\/p>\n<\/a><\/div>\nFAQS ABOUT HIGH PROTEIN GRANOLA<\/span>\u00a0<\/strong><\/h2>\n
Yes \u2014 to everything! When made as written, it\u2019s naturally sugar-free, dairy-free, clean eating, low fat, and low calorie (compared to more traditional recipes). If you use certified gluten-free oats<\/a> and certified gluten-free rice cereal<\/a>, your high protein granola will be gluten-free as well.<\/p>\n
You bet! Old-fashioned rolled oats and quick cooking oats (as well as the gluten-free versions of both) work equally well.
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What can I substitute for the rice cereal?<\/strong><\/span>
If you can\u2019t find crisp brown rice cereal<\/a>, then regular crisp rice cereal (such as Rice Krispies) is the best alternative. You can also use lightly crushed rice pocket cereal (such as Rice Chex). In a pinch, you can substitute additional oats, but keep in mind that the texture and nutrition information will be different.<\/p>\n
Absolutely! I\u2019ve included different options in the Notes section of the recipe, so check there for the best alternatives.
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What about another protein powder?<\/strong><\/span>
I haven\u2019t tried, so I\u2019m not personally sure. Check out my Protein Powder FAQ Page<\/a> before attempting to substitute anything else!<\/p>\n
If you\u2019re not a fan, try my regular homemade granola recipe<\/a> instead. It has the same flavor and texture \u2014 but no protein powder involved!<\/p>\n
Keep whisking! The lumps should turn smaller (and hopefully disintegrate) the longer you whisk. You can often smear out any very persistent ones along the side of the bowl with a spatula too. Also, add in the cinnamon. It\u2019s easier to spot any lingering white lumps against a backdrop of brown specks!
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My granola turned out soft and a little soggy. Why\u2019s that?<\/strong><\/span>
There are a few common culprits. First, using the wrong pan type and size. See the \u201cBake\u201d header in the \u201cHow to Make High Protein Granola\u201d section above for more details! Second, you might not have spread your wet granola mixture into as thin and even of a layer. If parts are thicker, they\u2019ll turn out softer. Finally, it might not have been baked long enough.<\/p>\n
Most likely! Different sweeteners will yield a much darker color. For example, honey<\/a> and pure maple syrup<\/a> can sometimes give granola an almost chocolate brown appearance. As long as it isn\u2019t black and doesn\u2019t taste burnt, you should be fine!<\/p>\n
Store your fully cooled granola in an airtight container. It should stay fresh and crunchy for at least a week, if not two or more! It also freezes nicely. (See my tips in the Notes section about how to freeze and thaw it!)
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Time to munch on another handful\u2026 And pull out my favorite blue bowl again! \ud83d\ude09 And when you make your own, remember to snap a picture and share it on Instagram<\/a> using #amyshealthybaking<\/a> and tagging @amyshealthybaking<\/a> IN the photo itself! (That guarantees I\u2019ll see your picture! \ud83d\ude42 ) I\u2019d love to see your healthy high protein granola!<\/p>\n<\/div>\n<\/div>\nHealthy High Protein Granola<\/h2>\n