Protein granola
Instructions
Recommended information
Serving suggestion
Even baking for perfectly textured protein granola
To achieve perfectly textured granola, spread the mixture thinly and evenly on the baking sheet. This ensures uniform cooking and prevents any pieces from undercooking or burning. Halfway through the baking time, stir the granola gently. This step promotes even colouring throughout and prevents sticking or burning at the pan edges. Paying attention to these details during the baking process enhances the quality and texture of your granola, making each bite consistently crunchy and delicious.
Expert tips for perfect granola clumps
Achieving those coveted clumps requires the right technique and a bit of patience. Start by ensuring the wet ingredients – melted butter and honey or syrup – are thoroughly mixed into the dry ingredients, as this acts as the "glue" for binding the clumps. Use your hands or a spatula to press the mixture together lightly before spreading it onto the baking sheet. When spreading, don’t flatten it completely – leave some clusters intact by piling the mixture slightly in certain areas. Avoid stirring too much during baking; while the recipe suggests stirring every 15 minutes for even toasting, be gentle and focus on turning the granola over rather than breaking it apart. Once baked, let it cool completely before handling it. The cooling process is when the clusters fully harden and hold their shape. By following these tips, you’ll create a batch of protein granola with those satisfying, crunchy clumps everyone loves!
Toast the almonds first for extra flavour
Toasting the almonds before adding them to the granola mixture enhances their natural nuttiness and brings out a deeper, richer flavour. Simply spread the chopped almonds evenly on a baking sheet and toast them in the oven at 160 °C for about 10 minutes, or until lightly golden and fragrant. Be sure to watch closely to prevent over-toasting. Once toasted, allow the almonds to cool slightly before mixing them with the seeds, oats, and other ingredients. This extra step ensures the almonds have a distinct, flavourful crunch that complements the rest of the granola, taking your breakfast to the next level.
Questions about protein granola
Starting your day with this recipe or enjoying it as a tasty snack couldn’t be easier. Below, we’ve answered some of the most common questions, including tips on how to enjoy it, how to store it, and what makes it different from muesli. These insights will help you savour every crunchy bite to its fullest potential.
Nutritional values
Nutritional value, per
3340 Kcal
| Fibre | 90 gram fibers |
| Protein | 102.7 % |
| Carbohydrates | 237.6 % |
| Fat | 221.3 gram |
Ingredients
|
Butter
|
40 g |
|---|---|
|
Honey or syrup
|
2 tbsp |
|
Coarse rolled oatmeal
|
250 g |
|
Chia seeds
|
40 g |
|
Hemp seeds
|
40 g |
|
Sunflower seeds
|
50 g |
|
Pumpkin seeds
|
50 g |
|
Sesame seeds
|
40 g |
|
Flaxseed
|
40 g |
|
Almonds, chopped
|
100 g |
|
Flake salt
|
½ tsp |
|
Raisins or cranberries
|
50 g |
|
Vanilla powder
|
1 tbsp |
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Choosing the right oats for texture
Selecting the right oats is key to making perfect protein granola. Coarsely rolled oats are ideal as they keep a firm texture and do not become mushy when baked. These oats soak up the flavours of honey, butter, and vanilla well, making each bite tasty.
For a crunchier granola, choose old-fashioned rolled oats which are thicker and keep their shape better. This leads to a crunchier texture in the finished product, perfectly complementing the softer textures of the dried fruits and nuts well.
Feeling inspired and curious about other ways to use oats? Explore our 3 ingredient protein pancakes, high protein porridge, or protein overnight oats recipes. Each one offers a unique twist on this versatile ingredient, providing delicious and satisfying options to elevate your breakfast.
Explore vanilla varieties for enhanced flavour
Vanilla is a key ingredient in this protein granola recipe, and the type you choose can significantly elevate its flavour. Our recipe recommends pure vanilla powder as it offers a concentrated and natural vanilla taste that evenly infuses the granola. If you prefer a more aromatic option, try vanilla bean paste, which adds both flavour and visual appeal with its tiny black specks.
For a more subtle and sweet note, high-quality vanilla extract works beautifully, blending seamlessly with the honey and butter. If you want to get creative, consider experimenting with unique varieties like Tahitian or Madagascar vanilla, each providing its own distinct flavour profile. Choosing the right vanilla allows you to customise the granola’s flavour and take it to the next level.
Optimal timing for adding dried fruits
Adding dried fruits at the right time is essential for achieving the best flavour and texture in your protein granola. Our recipe avoids baking the dried fruits with the granola, as the extended heat can cause them to dry out further, become overly chewy, or even burn. Instead, stir in the raisins or dried cranberries once the granola has finished baking and has completely cooled.
This timing ensures they retain their natural sweetness and soft texture, perfectly complementing the crunchy oats, nuts, and seeds. By adding them at the right moment, you’ll create a balanced granola that’s both flavourful and enjoyable to eat.
Creating a multi-texture experience
Achieving a delightful mix of textures begins with thoughtful preparation of the ingredients. Start by chopping the almonds into varying sizes – some finely chopped for a softer crunch and others left slightly larger for a satisfying bite. For the seeds, you can lightly crush a portion of the sunflower or pumpkin seeds to introduce a finer texture that contrasts with the whole seeds.
To enhance the crunch, consider toasting some of the seeds or chopped almonds separately in a dry pan or the oven before mixing them with the oats. This adds an extra layer of roasted flavour and crispness. By combining ingredients with varying sizes and textures, and treating some components differently during preparation, you create a protein granola that delivers a truly multi-textured eating experience with every spoonful.
How long does protein granola last?
Properly stored, this recipe can last up to three weeks. To maintain its crunch and freshness, ensure it’s completely cooled before transferring it to an airtight container. Store in a cool, dry place away from direct sunlight or moisture, as exposure to humidity can cause the granola to lose its crisp texture.
If you’d like to keep it for longer, this recipe can also be frozen. Place it in a freezer-safe bag or container, removing as much air as possible, and freeze for up to three months. When ready to use, let it thaw at room temperature – its crunchy texture will be preserved.
