High Protein Homemade Crunchy Granola
Elevate your breakfast game with this **High Protein Homemade Crunchy Granola**, a wholesome and delicious blend of nutrient-packed ingredients designed to keep you energized. This recipe combines the heartiness of rolled oats and quinoa with the nutty crunch of almonds, pumpkin seeds, and superfoods like chia and flaxseeds. Sweetened naturally with honey or maple syrup and spiced with a hint of cinnamon, it bakes to golden perfection for that irresistible crunch. Coconut flakes add a touch of tropical flavor, while dried cranberries lend a pop of color and tangy sweetness. Perfect for meal prep, this 30-minute granola is not only high in protein but packed with fiber, making it ideal for topping yogurt, smoothie bowls, or enjoying as a snack straight from the jar. Whether you're fueling up for the day or satisfying a midday craving, this homemade granola is a nutritious, homemade alternative to store-bought options.
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Recipe Information
Ingredients
- 3 cups rolled oats
- 1 cup quinoa
- 1 cup raw almonds
- 0.5 cup pumpkin seeds
- 0.25 cup flaxseeds
- 0.25 cup chia seeds
- 0.5 cup unsweetened coconut flakes
- 1 teaspoon cinnamon
- 0.5 teaspoon salt
- 0.5 cup honey or maple syrup
- 0.25 cup coconut oil
- 1 teaspoon vanilla extract
- 0.5 cup dried cranberries
Instructions
Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, quinoa, raw almonds, pumpkin seeds, flaxseeds, chia seeds, coconut flakes, cinnamon, and salt. Stir until all the dry ingredients are well combined.
In a small saucepan over low heat, combine the honey or maple syrup and coconut oil. Stir constantly until the coconut oil has melted and the mixture is well combined. Remove from heat and stir in the vanilla extract.
Pour the liquid mixture over the dry ingredients in the mixing bowl. Use a spatula to mix everything together until the dry ingredients are evenly coated.
Spread the granola mixture evenly on the prepared baking sheet. Press down lightly with the spatula to compact the mixture slightly, which will help form clumps.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even toasting, until the granola is golden brown and fragrant.
Remove the granola from the oven and allow it to cool completely on the baking sheet. This will help it crisp up and form clusters.
Once cooled, mix in the dried cranberries. Transfer the granola to an airtight container and store at room temperature for up to two weeks.
Nutrition Facts
Calories |
4673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.4 g | 331% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 42.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 491.3 g | 179% | |
| Dietary Fiber | 89.6 g | 320% | |
| Total Sugars | 158.4 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 988 mg | 76% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 3719 mg | 79% | |
*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.
