High Protein Low Sugar Granola
Fuel your mornings with this High Protein Low Sugar Granola, a crunchy, nutrient-packed recipe that’s perfect for health-conscious snackers and fitness enthusiasts alike. Made with wholesome rolled oats, protein-rich whey powder, and a blend of nutritious seeds, nuts, and unsweetened coconut, this granola delivers sustained energy without the sugar crash. Naturally sweetened with sugar-free maple syrup and flavored with warm cinnamon and vanilla, it’s baked to golden perfection with a satisfying crunch. Whether sprinkled over Greek yogurt, paired with almond milk, or enjoyed straight out of the jar, this easy-to-make, low-carb granola is a guilt-free way to start your day or refuel post-workout. Ready in just 35 minutes, it’s gluten-free, customizable, and lasts up to two weeks for all-day snacking!
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Recipe Information
Ingredients
- 3 cups rolled oats
- 0.5 cup shelled sunflower seeds
- 0.25 cup chia seeds
- 0.5 cup unsweetened shredded coconut
- 0.5 cup almonds, chopped
- 0.75 cup whey protein powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 cup coconut oil, melted
- 0.25 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.25 cup sugar-free maple syrup
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, sunflower seeds, chia seeds, shredded coconut, chopped almonds, whey protein powder, cinnamon, and salt. Stir to mix well.
In a small saucepan over low heat (or in the microwave), combine the melted coconut oil, almond milk, vanilla extract, and sugar-free maple syrup. Heat gently until well combined and smooth.
Pour the wet ingredients over the dry ingredients. Stir thoroughly until all the dry ingredients are coated with the wet mixture.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down lightly with a spatula to form an even layer.
Bake in the preheated oven for 20-25 minutes, stirring halfway through, until the granola is golden brown and fragrant. Keep an eye on the granola during the last few minutes to prevent burning.
Remove the granola from the oven and let it cool completely on the baking sheet. It will become crunchier as it cools.
Once cooled, break the granola into clusters and store it in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
3109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.3 g | 240% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 234.1 g | 85% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 15.6 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1044 mg | 80% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3003 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.
