High Protein Grain-Free Granola
Elevate your breakfast game with this High Protein Grain-Free Granola, a delicious and nutrient-packed alternative to traditional granola! Made with a satisfying medley of almonds, pecans, pumpkin seeds, and chia seeds, this recipe is a powerhouse of plant-based protein and healthy fats. Naturally sweetened with honey and infused with warm notes of cinnamon and vanilla, it’s baked to golden perfection for a crispy, flavorful crunch. Plus, almond butter and coconut oil add a creamy richness that ties everything together. Whether you’re following a grain-free, gluten-free, or low-carb lifestyle, this granola is a guilt-free treat that’s perfect as a topping for yogurt, a nutritious snack, or even on its own. Ready in under 35 minutes and ideal for meal prep, this homemade granola stays fresh for weeks, ensuring you’ll always have a wholesome breakfast or snack on hand.
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Recipe Information
Ingredients
- 1 cup almonds
- 1 cup pecans
- 0.5 cup pumpkin seeds
- 0.5 cup sunflower seeds
- 0.25 cup chia seeds
- 0.25 cup hemp seeds
- 0.5 cup unsweetened shredded coconut
- 0.25 cup almond butter
- 0.25 cup coconut oil
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.25 teaspoon sea salt
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a food processor, pulse the almonds and pecans until they are broken down into small pieces. Be careful not to process them into a fine powder; you still want some texture.
In a large mixing bowl, combine the pulsed almonds and pecans with the pumpkin seeds, sunflower seeds, chia seeds, hemp seeds, and shredded coconut.
In a small saucepan over low heat, melt the almond butter, coconut oil, and honey together, stirring continuously until smooth. Remove from heat and stir in the vanilla extract, cinnamon, and sea salt.
Pour the liquid mixture over the nut and seed mixture, and thoroughly mix until everything is evenly coated.
Spread the granola mixture evenly onto the prepared baking sheet.
Bake in the preheated oven for 20 to 25 minutes, stirring halfway through, until the granola is lightly golden and fragrant.
Remove from the oven and allow the granola to cool completely on the baking sheet (it will become crunchier as it cools).
Once cooled, break the granola into clusters and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.6 g | 465% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 70.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 627 mg | 27% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 69.3 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1038 mg | 80% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 2988 mg | 64% | |
*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.
