Gluten-Free High Protein Granola
Indulge in the perfect blend of nutrition and flavor with this Gluten-Free High Protein Granola recipe—an irresistibly crunchy, wholesome mix that's ideal for a healthy breakfast or on-the-go snack. Packed with gluten-free rolled oats, almonds, pumpkin seeds, sunflower seeds, and chia seeds, this granola delivers both satisfying texture and nutrient density. The addition of protein powder enhances its protein content, making it a fantastic option for fueling your day. Sweetened naturally with maple syrup and infused with the warmth of cinnamon and vanilla, this granola is baked to golden perfection and finished with a hint of dried cranberries for a pop of sweetness. Quick to prepare in just 10 minutes and ready in under 40, it's a convenient, make-ahead recipe that can be stored for up to two weeks. Whether enjoyed with yogurt, milk, or straight from the jar, this high-protein, gluten-free granola is a crave-worthy staple for any wholesome pantry. Keywords: gluten-free granola, high-protein snack, healthy breakfast ideas, vegan-friendly recipe, easy homemade granola.
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Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Almonds, chopped
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.25 cup Chia seeds
- 0.5 cup Protein powder (unflavored or vanilla)
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Dried cranberries (or any dried fruit of choice)
Instructions
Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, chopped almonds, pumpkin seeds, sunflower seeds, chia seeds, protein powder, ground cinnamon, and salt. Stir until the mixture is thoroughly combined.
In a small saucepan over low heat, melt the coconut oil. Remove from heat and stir in the maple syrup and vanilla extract until well blended.
Pour the wet ingredients over the dry ingredients. Stir until all the dry ingredients are evenly coated with the wet mixture.
Spread the mixture evenly onto the prepared baking sheet, pressing it down slightly with a spatula to ensure it's in an even layer.
Bake in the preheated oven for 25-30 minutes, stirring once halfway through baking, until the granola is golden brown and aromatic. Keep a close watch to prevent burning.
Remove from the oven and let the granola cool completely on the baking sheet. It will continue to harden as it cools.
Once cooled, stir in the dried cranberries or your choice of dried fruit.
Store the granola in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.8 g | 361% | |
| Saturated Fat | 118.6 g | 593% | |
| Polyunsaturated Fat | 48.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1420 mg | 62% | |
| Total Carbohydrate | 480.2 g | 175% | |
| Dietary Fiber | 72.5 g | 259% | |
| Total Sugars | 240.1 g | ||
| Protein | 196.8 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1208 mg | 93% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 3758 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
