Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
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One of my all-time favorite breakfasts is plain Greek yogurt with fresh peaches and granola. Mmmmm! Just thinking about it makes me want to do the food happy dance. And this High-Protein Nutty Granola recipe is the the bomb dot com. It’s nutty, and crunchy, and just a little bit sweet (although there is no added sugar.) I whip up a big batch every couple of weeks. It stores (and freezes) beautifully so it’s easy to always have it on hand.
This granola recipe shouldn’t even be called a recipe because it’s so flexible and forgiving. Once you’ve made it once, you’ll likely never need to look at the recipe again.
Video: Watch Me Make High-Protein Granola
Why Make Homemade Granola?
In a world filled with pre-packaged foods, taking the time to create your own homemade granola is a rewarding and nourishing experience. Unlike store-bought alternatives, which often sit on the shelves for extended periods, homemade granola allows you to relish the satisfying crunch and aroma of just-baked oats, nuts, and seeds. By taking charge of the ingredients and the baking process, you ensure that every bite is brimming with that irresistible homemade goodness.
Another compelling reason to opt for homemade granola is the limitless range of customization options it offers. When you create your own batch, you have complete control over the ingredients, allowing you to tailor the flavors, textures, and nutritional content to suit your preferences. Whether you prefer a nutty indulgence with almonds and pecans, a tropical twist with dried fruits and coconut flakes, or a protein-packed blend with chia seeds and hemp hearts, the possibilities are truly endless.
When you break down the cost of ingredients per batch, you’ll find that homemade granola is more cost-effective, especially when considering the quality and quantity you can produce. Moreover, preparing your granola reduces packaging waste, as you can store it in reusable containers instead of individual single-use packages. By embracing homemade granola, you contribute to a sustainable lifestyle while saving money.
Serving High-Protein Nutty Granola
Aside from shoving warm handfuls of granola into my mouth the minute it comes out of the oven, I like to use it to top yogurt and fruit. But it’s also tasty on ice cream. And if you’re hiking or on a bike ride, throw a little baggie of it in your backpack for the perfect snack.
This high-protein nutty granola recipe is so flexible and forgiving that once you’ve made it once, you’ll never need to look at the recipe again. Try it for breakfast with Greek yogurt and fruit. Sprinkle it on ice cream. Or tuck it in your pocket for a snack. Trust me, you’ll be tempted to eat it warm, straight out of the oven.
Ingredients
UnitsScale
4cups organic thick rolled oats
2cups unsweetened coconut flakes
2cups sliced almonds
1cup shelled raw pumpkin seeds (pepitas)
1cup raw sunflower seeds
1cup pistachio nutmeats
1cup chopped walnuts or pecans
2 tablespoons chia seeds (optional)
2 – 3 tablespoons hemp hearts (optional)
Pinch of salt
1 tablespoon ground cinnamon or pumpkin pie spice
1cup maple syrup
1cup coconut or olive oil
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
Toss all dry ingredients: coconut, all of the nuts (almonds, pumpkin seeds, sesame seeds, sunflower seeds, pistachio, walnuts) and chia seeds, in a large bowl.
In a saucepan, melt coconut oil over low heat and add vanilla, cinnamon, maple syrup and a pinch of salt.
As soon as the coconut oil is melted and the mixture is combined, pour it over the dry ingredients and stir to combine.
Spread mixture evenly on a parchment paper lined baking sheet.
Bake for 25 minutes, stirring once halfway through.
Allow to thoroughly cool, and then store in an air tight container until ready to use. The granola can also be frozen.
Notes
You can use virtually any combination of nuts so feel free to mix and match depending on what you have on hand.
Trader Joes and the bulk section of Whole Foods are inexpensive sources for nuts.
This recipe is equally delicious with or without the oats. Omit the oats to make it Paleo.
Sprinkle over yogurt, ice cream, or just eat it plain. It’s calorie dense but packed with protein. A little goes a long way.
