Sugar-Free Protein Granola
- Total time
- 35 minutes
- Calories
- 230 kcal
- Protein
- 11 g
- Serves
- 10 servings (about 1/3 cup each)
This sugar-free protein granola combines oats, nuts, seeds, and unflavored protein powder into crisp clusters without added sugar. Serve it with milk or yogurt for breakfast, or portion it into small containers for a portable snack.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 11 g
- Carbs
- 17 g
- Fat
- 15 g
- Fiber
- 5 g
- Sugars
- 1 g
Estimated from the listed ingredients.
- Prep
- 10 minutes
- Cook
- 25 minutes
- Wait
- 30 minutes cooling
Ingredients
- 2 cups old-fashioned rolled oats
- 1/2 cup sliced almonds
- 1/3 cup pumpkin seeds
- 1/4 cup ground flaxseed
- 1/2 cup unflavored whey or plant protein powder
- 1 tsp cinnamon and 1/4 tsp salt
- 1/3 cup unsweetened applesauce
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 2 tbsp water, if needed
Before you start
- The recipe contains no added sugar, but protein powders vary. Choose an unsweetened powder and read its label for sweeteners, sugar, and allergens. Whey powder contains milk; plant powders may change the flavor and cluster texture.
- Do not use quick oats: they make a finer, less clustered granola.
Instructions
- Heat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment.
- Mix oats, almonds, pumpkin seeds, flaxseed, protein powder, cinnamon, and salt. Stir applesauce, coconut oil, and vanilla together, then fold into the dry mixture. Add water 1 tbsp at a time only if dry patches remain.
- Press the mixture firmly into an even layer. Bake 20 to 25 minutes, rotating once, until the edges smell toasted and look deep golden. Do not stir if you want clusters.
- Cool completely on the pan for 30 minutes, then break into pieces. Cooling is what sets the clusters.
Meal prep, storage, and reheating
Store fully cooled granola airtight at room temperature for up to 2 weeks. If it loses crispness, spread it on a tray and warm at 300°F (150°C) for 5 minutes, then cool again before sealing.