This healthy high protein granola recipe instantly became a family favorite! With only 10 minutes of prep, it’s 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!
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.
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… In addition to the stress from the pop quizzes, midterms, and finals sprinkled throughout the semesters.
Upon graduating, I began trying other breakfasts. After plenty of sampling and experimentation, I eventually gravitated more towards protein-packed ones — like omelets, these easy quiches, and my freshly discovered favorite protein smoothie — and my special granola bowl stayed tucked away in the back of my kitchen cupboards.
I recently spotted it while reorganizing my shelves, and a thought popped into my head. “What if there was a way to add protein to my granola?”
Soon, I smiled as cozy cinnamon smells filled my kitchen and I munched on my first handful of this healthy high protein granola. It was possible — and far easier than I ever expected!
Perhaps it’s time to bring my favorite granola bowl back to the front of my cupboards after all… I foresee many batches of this healthy granola in my future!
QUICK OVERVIEW – HIGH PROTEIN GRANOLA
Difficulty: Very easy, including for many beginner bakers.
Taste: Lightly sweetened with cozy oats and warm cinnamon filling every bite.
Texture: Crisp and crunchy — with lots of big clusters!
INGREDIENTS TO MAKE HIGH PROTEIN GRANOLA
Let’s talk about the ingredients that you’ll need to make your own batch of this healthy high protein granola! There are only six, and there’s a decent chance you’re familiar with most of them already.
Oats. A key granola ingredient! For this high protein granola, both old-fashioned rolled oats and quick cooking oats work equally well, so feel free to use whichever one you normally stock in your pantry. Just don’t use steel-cut oats… They’re a bit too thick and dry!
Tip: If you use certified gluten-free old-fashioned rolled oats or certified gluten-free quick cooking oats, then you can easily make this high protein granola gluten-free!
Rice cereal. This ingredient may turn a few heads… 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’ rice??)
I love adding rice cereal to my homemade granola because it provides a nice crunch — and for far fewer calories than liberal drizzles of oil. I’ve mixed it into almost every homemade granola recipe that I’ve shared with you! Crisp brown rice cereal is my favorite, but regular crisp rice cereal (like Rice Krispies) works wonderfully as well.
Tip: Many crisp brown rice cereal products are naturally gluten-free, so grab one of those if you’d like to make your high protein granola gluten-free too!
Cinnamon. Maybe it’s just me, but I feel like oats and cinnamon go together like peanut butter and jelly — 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.
Tip: 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’s basically the only kind I now use in my baking. Many stores have started stocking it, but I typically buy mine online here. It’s really affordable!
Sweetener. To keep the emphasis on the “high protein” aspect of this granola, I opted to sweeten it with liquid stevia. Stevia is a sugar-free, no-calorie, plant-based sweetener that contains nothing refined or artificial (aka it’s clean eating friendly!), and it’s also really concentrated. You only need ½ teaspoon to make this entire batch!
Hint: Many stevia brands and products have different sweetness levels, so they’re 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 because that’s the best price I’ve found. You’ll also use it in all of these recipes of mine — I promise it’s not a “one-time use” ingredient!
However… I also recognize that some people don’t like or can’t tolerate stevia, so I’ve included other alternatives in the Notes section of the recipe. Check there if you’re interested in substituting something else!
Egg whites. This is the first part of the “high protein” 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’s not all they do…
The egg whites also act as the glue that holds the granola clusters together!
Yes, it may seem like a strange granola ingredient. No, your granola does not end up with bits of scrambled egg in it.
Think about when you bake a batch of your favorite oatmeal cookies. An egg goes into that cookie dough too, right? Yet you don’t 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.
Protein. Egg whites didn’t add quite enough protein, so I wanted a second source… But that meant reaching for protein powder.
I’ve learned a lot about baking with protein powders over the years. I have an entire FAQ Page dedicated to it! The #1 lesson? Almost all protein powder brands and products behave differently in baking recipes… 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’t been discontinued!), experiment on your own, or abandon the recipe altogether — none of which I wanted you to go through to bake a batch of this high protein granola.
I quickly realized something else: I was only considering plant-based and whey-based protein powders — and there’s another category where the exact brand doesn’t matter as much.
So instead of pigeonholing you into buying one very specific ingredient, I decide to test collagen peptides powder. Many of these brands include the exact same thing (collagen peptides and nothing else!), so they’re more interchangeable and therefore easier to locate as well.
The verdict? Complete success! Collagen peptides powder added a big protein boost without affecting the granola’s flavor or texture. No chalkiness, no tang, no weird aftertaste… Just warm, cozy, cinnamon-spiced big and crunchy clusters. Hooray!
HOW TO MAKE HIGH PROTEIN GRANOLA
With those ingredients now sitting on your counter, let’s quickly go over how to make the best high protein granola. I promise this recipe is quick and easy — but there are a few key things to cover first!
Room temperature eggs. I realized this after my first attempt… So please learn from my mistake. Your eggs must be room temperature — not cold! That’s because collagen peptides powder typically clumps in cold liquids.
Yes, I admit it… I should’ve read my tub’s full label before beginning. The small print next to the “Suggested Use” very helpfully explained that fact when I noticed big white lumps in my mixing bowl. Oops.
Yet if you’re impatient — or forget to set your eggs out far enough in advance — I have an easy trick to quickly warm them up! Microwave water until it’s 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.
Hint: It’s not just for granola — this is my trusty trick for making cake batter and cookie dough too!
Whisk + fold. Once your eggs reach room temperature, the process takes mere minutes! Whisk them until they’re completely broken up (look for them to appear frothy and bubbly). Next, you’ll whisk in the collagen peptides powder. If you notice any clumping, follow Dory’s advice and just keep whisking, just keep whisking, just keep whisking whisking whisking. (Any other “Finding Nemo” fans out there??) The clumps will grow smaller and should eventually disappear! Finally, whisk in the cinnamon and sweetener — and then put the whisk down.
When you pour in the oats and rice cereal, switch to a spatula and gently fold them in. Too much or too vigorous of stirring will completely squish the light and airy rice cereal, which means you’ll miss out on the lovely crunch it adds! Use a light hand to toss these two cereals until they’re evenly coated with the liquid mixture. Act quickly so the rice cereal doesn’t turn soggy either!
Bake. It’s almost time to bake! Transfer the wet granola mixture to a large rimmed baking sheet lined with a silicone baking mat (highly recommended!) or parchment paper. I learned this trick from my friend Phi’s cookbook!
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… Or rather soft because I didn’t want to break them up too much.
A large rimmed baking sheet immediately solved both!
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… So I ended up with the biggest and crunchiest clusters imaginable. It’s a gamechanger — and the best way to bake homemade granola!
After the first segment of baking, you’ll gently break apart the big granola layer into pieces. You can use a spoon to do this or — if you’re very careful! — your fingers. (Just don’t burn yourself!) The next time you remove the pan from the oven, you’ll gently stir or move those pieces around. The ones closest to the pan’s 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’s it!
Break apart clusters. 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.
FAQS ABOUT HIGH PROTEIN GRANOLA
Is this high protein granola low fat, low calorie, sugar-free, gluten-free, dairy-free, or clean eating?
Yes — to everything! When made as written, it’s naturally sugar-free, dairy-free, clean eating, low fat, and low calorie (compared to more traditional recipes). If you use certified gluten-free oats and certified gluten-free rice cereal, your high protein granola will be gluten-free as well.
Can I use another type of oats?
You bet! Old-fashioned rolled oats and quick cooking oats (as well as the gluten-free versions of both) work equally well.
What can I substitute for the rice cereal?
If you can’t find crisp brown rice cereal, 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.
Can I use a different sweetener?
Absolutely! I’ve included different options in the Notes section of the recipe, so check there for the best alternatives.
What about another protein powder?
I haven’t tried, so I’m not personally sure. Check out my Protein Powder FAQ Page before attempting to substitute anything else!
Can I omit the protein powder?
If you’re not a fan, try my regular homemade granola recipe instead. It has the same flavor and texture — but no protein powder involved!
My collagen clumped when I mixed it with the egg whites. What should I do?
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’s easier to spot any lingering white lumps against a backdrop of brown specks!
My granola turned out soft and a little soggy. Why’s that?
There are a few common culprits. First, using the wrong pan type and size. See the “Bake” header in the “How to Make High Protein Granola” 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’ll turn out softer. Finally, it might not have been baked long enough.
Regardless of which reason, it’s easy to fix. Just pop your granola back in the oven and keep baking until it’s crisp and crunchy!
My granola looks much darker than yours. Is that okay?
Most likely! Different sweeteners will yield a much darker color. For example, honey and pure maple syrup can sometimes give granola an almost chocolate brown appearance. As long as it isn’t black and doesn’t taste burnt, you should be fine!
What’s the best way to store this high protein granola? How long will it last?
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!)
Time to munch on another handful… And pull out my favorite blue bowl again! 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy high protein granola!
Healthy High Protein Granola
This high protein granola recipe instantly became a family favorite! It’s 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.
Instructions
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Preheat the oven to 325°F, and line a large rimmed baking sheet with a silicone baking mat (highly recommended!) or parchment paper.
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In a large bowl, whisk together the egg whites until the egg whites are broken up and slightly bubbly. Whisk in the collagen peptides powder until fully incorporated. (If any clumps remain after vigorously whisking, smear them out along the side of the bowl with a spatula.) Whisk in the cinnamon and stevia. Pour in the brown rice cereal and oats, and gently fold them in with a spatula until both cereals are evenly coated.
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Spread the mixture evenly onto the prepared pan. Bake at 325°F for 20 minutes. Gently stir to break up the granola and move the clusters around the pan to prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Bake for an additional 4-8 minutes (for a total of 34-38 minutes), or until the granola is crunchy. Let the granola cool for 5 minutes before breaking apart any extra large clusters. Cool the granola completely to room temperature on the pan before transferring to an airtight container.
Notes
IMPORTANT EGG WHITE NOTES – READ BEFORE BEGINNING: You do NOT end up with bits of egg in your granola! It’s just like when you put eggs in cookie dough. You don’t end up with chunks of scrambled cooked eggs in your cookies, right? Same thing here! You thoroughly mix together the ingredients so you’ll never see bits of cooked egg in your granola. I promise!
The egg whites must be at room temperature. Many collagen peptides powders clump in cooler liquids, including egg whites used straight from the refrigerator, and won’t dissolve properly. If you forget to set out eggs far enough in advance, then microwave 1 ½ cups of water for 45-60 seconds. (It should feel similar to the temperature of a hot tub — really warm but not scalding if you stick your finger into it.) Place the whole eggs (still in their shells) in the warm water for 15+ minutes before drying them off and using in Step 2.
I haven’t tried substituting anything for the egg whites. (However, readers have said that flax “eggs” and aquafaba both work decently as a substitute in my other granola recipes, so that might be a good place to start if you need to make this granola egg-free.)
COLLAGEN PEPTIDES POWDER NOTES: For the best results, use collagen peptides powder that only includes collagen and nothing else. (I like this one and this one.) I haven’t tried substituting anything for it, so I can’t personally vouch for the results of using other protein powders. If you’d like to try using another type of protein powder (ie plant-based or whey-based), I highly recommend reviewing my Protein Powder FAQ Page first.
If you’d like to simply omit the collage peptides powder, then use this granola recipe of mine instead. (It has the same big clusters, crunchy texture, and tastes the same!)
CINNAMON NOTE: I highly recommend Saigon cinnamon! It tastes slightly sweeter, richer, and stronger compared to regular cinnamon. It’s basically the only kind I now use in my baking. Many stores have started stocking it, but I often buy it online here.
SWEETENER NOTES + ALTERNATIVES: Many stevia brands and products have different sweetness levels, so they’re not necessarily 1-for-1 substitutes for each other. For the best taste and texture, I highly recommend using the same one that I do. You can find it at many health-oriented stores, but I typically buy it online here because that’s the best price I’ve found. (You’ll also use it in all of these recipes of mine!)
If you’d like to use a different sugar-free sweetener, ¼ cup of granulated sucralose was my taste testers’ favorite alternative for the liquid stevia. Other options include ¼ cup of this granulated stevia or 1 ½ teaspoons of this powdered stevia in place of the liquid stevia. The baking time and temperatures will remain the same.
You can also substitute ¼ cup (60mL) of sugar-free maple syrup, pure maple syrup, honey, or agave AND omit two egg whites to compensate for the added liquid volume.
Depending on the sweetener you use, your granola may end up a darker brown than what you see in my photos. That’s normal and okay! As long as your granola is dark brown — but not black! — you haven’t burned it.
OATS NOTE: Quick cooking oats (also called “instant” or “one-minute” oats — and the gluten-free version, if necessary!) may be substituted for the old-fashioned rolled oats. I don’t recommend substituting steel cut oats.
RICE CEREAL NOTES: The brown rice cereal adds a big crunch to your granola clusters without any oil or butter. It’s such a great trick, and I use it in basically all of my granola recipes! (If you check the ingredients of your favorite store-bought granola cereals, I bet some of them use rice cereal as well!) I like Barbara’s, and One° is similar.
Regular crisp rice cereal (i.e. Rice Krispies) may be substituted in place of the brown rice cereal. In a pinch, another option would be rice pocket cereal (like Rice Chex) that you’ve lightly crushed so it’s about ¼ of its original size.
You may substitute additional oats for the rice cereal, but your granola won’t be as crunchy.
DAIRY-FREE OPTION: No modifications needed!
NUT-FREE OPTION: No modifications needed!
GLUTEN-FREE OPTION: Use certified gluten-free brown rice cereal (I like Barbara’s, and One° is similar) and certified gluten-free old-fashioned rolled oats or certified gluten-free quick-cooking oats.
HOW TO STORE: Store the granola in an airtight container at room temperature. It should last for at least a week (if not two or more!).
HOW TO FREEZE: To freeze, line a baking sheet with foil (for easy clean-up!). Arrange the fully cooled granola in a single layer on the foil. Place in the freezer for 2 hours or until fully frozen. Transfer to a zip-topped bag lined with a paper towel, and squeeze out as much air as you can before sealing the bag and placing it in the freezer. (I actually think it tastes really good frozen!)
After thawing the granola, it’ll be a little bit chewy, so spread it out on a baking sheet in a thin even layer. Bake at 325°F for 6-9 minutes or until it turns crisp and crunchy again.
{gluten-free, dairy-free, clean eating, low fat, sugar-free, higher protein}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Chocolate Granola
♡ Healthy Peanut Butter Granola
♡ Healthy Carrot Cake Protein Muffins
♡ Healthy Peanut Butter Protein Balls
♡ Healthy Oatmeal Raisin Energy Bites
♡ Healthy Chocolate Chip Cookie Dough Protein Bars
♡ Healthy Strawberry Lemon Protein Cookies
♡ …and the rest of Amy’s healthy granola recipes and higher protein recipes!
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