This Homemade Protein Packed Granola delivers big crunchy clusters with a naturally sweet cinnamon finish, and a boost of plant-powered protein thanks to almonds and hemp hearts. It’s oven-baked, ridiculously easy, and tastes like something you'd buy at a fancy health-food store…but less sugar and less expensive. Lightly sweetened with pure maple syrup, you'll wish you'd made a double batch! Your new granola is vegan, gluten-free, budget-friendly, and totally addictive! Ready in under an hour and you'll have the easiest breakfast imaginable for the next couple of weeks!
For years I blindly purchased what I thought was healthy (yet pricey) store bought granola. Until I started paying attention to labels (the ones on the back of the packaging, not the front) and realized I was basically buying oats and sugar (probably reverse that order) with a few raisins sprinkled in. This version is just sweet enough and makes a delicious topping to this silky smooth Vegan Lemon Pudding or my Cozy Pumpkin Crunch Bowl!
Whether you toss it on your favorite vegan yogurt, add some plant milk and give the kiddos breakfast, or eat it straight from the container while hiding in the pantry (also the best place to sneak cookies), this recipe is a winner! Join me (and my kiddo) in the kitchen to see how quick and easy it is to throw this together. We’re making a delicious mess today!
Jump to:
💗Why you'll love this Homemade Granola recipe
- Protein Boost – One serving of this granola equals ¾ cup, which gives you 10 grams of protein, way more than most store bought granolas!
- Crunchy Clusters – Big, toasty clusters that stay crisp in milk, hold up beautifully on yogurt or pudding, and are snackable by the handful.
- Better Than Store-Bought – Naturally sweetened with maple syrup, gluten-free, vegan, and made with simple pantry staples — no weird additives or "natural flavors", no $10 grocery-store price tag.
- Meal-Prep Friendly – 5-10 minutes of hands on prep and the oven does the rest. One batch makes a big container of homemade breakfast deliciousness that'll carry you through the week or longer (if your kids don’t inhale it first)!
🍽Equipment
For this recipe you will need a large mixing bowl (the one I used was a 5 quart), a large baking sheet, parchment paper (I like If You Care brand, it's unbleached and non-toxic). You'll also want a liquid measuring cup for combining your wet ingredients before adding them to the dry ingredients, as well as dry measuring cups and spoons and a large spoon for mixing.
🌾Ingredients & Helpful Substitutions
- Rolled Oats: Use old-fashioned rolled oats for those big, hearty clusters. If you're gluten-free, be sure to grab certified GF oats. Quick oats won’t give the same texture, so skip those.
- Hemp Hearts: Filled with protein, omega-3s, and a yummy mildly nutty flavor. But if you wish, you can sub these for an equal amount of pretty much any other dry ingredient. More oats, unsweetened coconut, more almonds, maybe another nut. Take your pick, the world's your oyster...vegan friendly oyster of course!
- Sliced Almonds: They bring the crunch! Swap with pecans, walnuts, or Sunflower seeds or dried coconut if you need a nut-free option..
- Raisins: Classic chewiness! Sub with dried cherries, chopped dates, golden raisins, or even dried blueberries for a fruity vibe.
- Liquid Coconut Oil: Helps everything crisp up in the oven. You can use avocado oil, extra light olive oil, or even melted vegan butter—the recipe is flexible.
- Coconut Sugar: Adds a caramel-like sweetness without being too sweet. Brown sugar will also work beautifully.
- Maple Syrup: Helps create those signature clusters. Maple syrup is a main ingredient and adds that specific flavor profile so try to stick with that, however, you can try subbing with Agave if needed.
- Cinnamon: Because cozy matters. Feeling that Fall chill in the air? Try swapping the Cinnamon for Pumpkin Pie Spice!
🥣Instructions for making Homemade Granola
Prep the basics
Gather all ingredients and measure everything out so you're ready to roll.
The dry ingredients
Add the oats, hemp hearts, sliced almonds, pepitas, cinnamon, and salt to a large mixing bowl.
The wet ingredients
In a separate bowl (or a big liquid measuring cup), whisk together the coconut oil, coconut sugar, maple syrup, and vanilla.
Bring it all together
Pour the wet mixture over the dry ingredients and stir until every oat and nut is coated in that sweet, glossy goodness. Bonus points for dancing while you stir.
Spread it out
Line a large baking sheet with parchment, pour the mixture onto it, and spread everything into an even layer
Bake to golden perfection
Bake at 325°F (165°C) for 40 minutes, letting the granola slowly crisp up and smell like heaven.
Cool completely
Remove from the oven and let the granola cool on the pan for 23–30 minutes — this is how you get those glorious clusters.
Add dried fruit
Once cooled, sprinkle in 1 to 1½ cups of raisins (more or less based on your raisin personality).
Admire your creation
Step back and bask in the joy of homemade granola magic for you and your crew.
Store... if you don’t eat it all
Transfer to an airtight container — resisting the urge to snack on handfuls straight from the tray (good luc
💭Tips and Tricks
The Lowdown on Clusters
Want big, snackable granola clusters? After pouring the granola onto the baking sheet give it a slight press with a spatula. Then, don’t stir it while baking or cooling. Let it do its thing undisturbed. Once cooled, you can break it up into delicious chunky pieces.
Batch Baking
Double the batch and store the other half in a gallon size ziplock bag or airtight container in the freezer for up to 3 months. This has come in handy for me so many times, trust me freezer granola, future you’s best friend. Especially when you're running late and just need to eat something that doesn’t come from a drive thru.
🎁Gift Idea
Grab a mason jar, wrap it with a ribbon, add a handwritten tag, and boom you’ve got a thoughtful gift for your kid to take in for his/her teacher on the first day of school or for the Holidays.
🧊 Storage & Meal Prep
Room Temp/Pantry: Store it in an airtight container at room temperature for up to 3 to 4 weeks. Just make sure it’s completely cooled before sealing it up so trapped steam doesn't turn your crunch into mush.
Freezer: You can also freeze granola for up to 3 months. Granola freezes beautifully!
❓FAQ's
Of course! Simply swap the almonds with coconut, more pepitas, or sunflower seeds.
Yup, 100%. Stir in a few mini vegan chocolate chips after baking and cooling. Or, if you 𝘢𝘳𝘦 into the healthy vibe but love chocolate, sprinkle with cacao nibs to give it a touch of chocolatey goodness, extra crunch, and some beneficial antioxidants to this protein packed granola for added healthy benefits.
Well, your kitchen will smell amazing, that's a good sign! The granola should be golden brown. Remember, it will continue to crisp up as it cools, so avoid overbaking. If unsure, it's better to underbake slightly and let it finish crisping on the baking sheet. During recipe testing, 40 minutes at 325 degrees F (165 degrees Celsius) was the perfect amount of time.
After pouring the granola onto the baking sheet give it a slight press with a spatula. Then, don’t stir it while baking or cooling. Let it do its thing undisturbed. Once cooled, you can break it up into delicious chunky pieces.
Well, at our house I make a double batch just about every time because my kiddo goes through it so quickly, so yes, kids seems to love it! Just keep the second batch in the freezer til you're ready for it!
Homemade Protein Packed Granola
- Total Time: 50 minutes
- Yield: 14 Servings 1x
- Diet: Vegan
Description
This super simple homemade version of Granola is packed with plant powered protein, lightly sweetened with pure maple syrup, and filled with crunchy clusters.
Ingredients
Dry Ingredients
4 ½ cups Rolled Oats (Ensure Gluten Free if needed)
½ cup Hemp Hearts (see notes for subs)
1 cup Sliced Almonds
1 cup Raw Pepitas
4 Tablespoons Coconut Sugar
2 teaspoons Cinnamon
¾ teaspoon salt
Wet Ingredients
½ cup Maple Syrup
⅓ cup Liquid Coconut Oil
2 teaspoons Vanilla
Add After Baking
1 to 1 ½ cups Raisins (see notes for subs)
Instructions
- Preheat oven to 325°F (165°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, add all dry ingredients: oats, hemp hearts, sliced almonds, pepitas, coconut sugar, cinnamon, and salt. Stir to combine.
- In a separate bowl or liquid measuring cup, whisk together the wet ingredients: liquid coconut oil, maple syrup, and vanilla.
- Pour the wet mixture over the dry ingredients and stir until everything is evenly coated.
- Spread the granola evenly onto the prepared baking sheet.
- Bake for 40 minutes.
- Remove from oven and allow to cool completely on the baking sheet (about 25–30 minutes).
- Once cool, stir in the raisins.
- Transfer to an airtight container for storage.
Notes
Clusters: Want big, snackable granola clusters? After pouring the granola onto the baking sheet give it a slight press with a spatula. Then, don’t stir it while baking or cooling. Let it do its thing undisturbed. Once cooled, you can break it up into delicious chunky pieces.
Batch Bake: Double the batch and store the other half in a gallon size ziplock bag or airtight container in the freezer for up to 3 months.
Fruity Swaps: You can swap the raisins for other dried fruit. Chopped dates, dried cherries, or even dried coconut. Just avoid dried fruit that’s too moist or sticky (it’ll clump or spoil faster).
The low-down on Hemp Hearts: If hemp hearts are new to you here's what they bring to the party, protein, omega-3s, and a yummy mildly nutty flavor. But if you wish, you can sub these for more oats, unsweetened coconut, more almonds, maybe another nut.
Don't have coconut oil? You can sub light tasting olive oil or avocado oil.
Nut Free Option needed? Feel free to swap the almonds with coconut, more pepitas, or sunflower seeds.
Feeling Fall-ish? Feel free to swap the cinnamon for pumpkin pie spice!
Store it in an airtight container at room temperature for up to 3 to 4 weeks. Just make sure it’s completely cooled before sealing it up so trapped steam doesn't turn your crunch into mush. It can also be store din an airtight container in the freezer for up to three months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
⭐Did you enjoy this Homemade Granola?
If you give this "Homemade Granola" a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
👩🏻🍳Creating the shot: A behind the scenes look
Granola apprentice reporting for duty! Injury unrelated to recipe testing — but it did get him out of dishes that day.
Doctor said ‘light activity only,’ so naturally I put him on granola duty. He didn’t complain, there was snacks involved.
Nothing to see here, just casually sunbathing a sheet pan of homemade granola like it’s preparing for a supermodel shoot.
Just your average day: one-arm sous chef, a granola glamour shot, and multiple light sources so you all thought I took this photo in beautiful daylight.
What Really Happened
Today, what really happened was, I had a list of three recipes that needed to be executed. And Justin, without thinking it through, declared boredom....out loud. And voila! Instant sous chef! So, for a small fee he agreed to make todays recipes, the first being this protein packed granola, and he knocked it out of the park. Proud Mama moment and what parent doesn't love a good bonding sesh, right?!
Disclaimer: The nutritional information provided for Homemade Protein Packed Granola is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
Comments
No Comments