Protein Nutty Granola (Healthy and Easy)

I try reallllly hard not to get “hangry.” Nobody wants that!! My days can get pretty crazy, so I have to be prepared with quick, healthy snacks. Bonus if I can take it on the go!

Lately I’ve been loving Protein Nutty Granola! I make it in big batches so I can toss it into yogurt or on a smoothie bowl, but I also love to just eat it by the handful!

My favorite part is knowing exactly what is in this granola, and I can easily make small adjustments to change the flavor or up the protein.

This protein granola recipe couldn’t be any easier (or more delish)! I’m SO excited for you to make it.

protein granola

Yummy ingredients!

Most granola recipes have oats, but I chose to use a mix of nuts, coconut, flax and protein!

To help everything “stick” together, I used coconut oil and almond butter.

To sweeten, I chose a monk fruit sweetener in syrup form, but any low-sugar syrup will do. Alternatively, you could choose honey!

And, the protein component is my Sculpt+Debloat Protein Powder in the Sweet Cream flavor–YUM!

Personally, I love to stir one scoop of protein powder into vegan yogurt and then top it with a few berries and 1/4 cup of this protein granola! SO satisfying!

protein granola

Mmmm crunchy, salty-sweet perfection.

Grab that baking sheet and let’s make granola!

Protein Nutty Granola

Easy, healthy, sugar and gluten-free protein granola on a one sheet pan.
Prep Time5 minutes
Cook Time16 minutes
Total Time21 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: protein powder, high-protein, granola, nuts, coconut oil, almond butter
Servings: 6
Calories: 308kcal

*This recipe may contain affiliate links to products we use and love.



  • Heat oven to 325°F. Add the almond butter, syrup and oil to a medium bowl and microwave for about 1 minute until melted. Stir well.
  • Mix the nuts, protein powder, coconut, and flax in a separate bowl. Add the wet to the dry and stir to coat. Add the vanilla and cinnamon and stir again.
  • Pour onto a baking sheet lined with parchment paper or a silicone mat and spread out. Bake for 8 minutes. Remove from oven to stir, then return to the oven for another 6-8 minutes, or until the nuts and coconut begin to brown.
  • Cool completely before storing.


Serving: 0.25cup | Calories: 308kcal | Carbohydrates: 8g | Protein: 6g | Fat: 30g | Fiber: 5g

Here are a few other recipes I lean on for snacking…

Let me know what you try first in the comments below!

Gooey Cinnamon Rolls

Chocolatey Donuts

Blender Muffins

cassey ho signature blogilates

PS – If you want some more easy, high-protein recipes, check out my protein cookbook!

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