Last updated on December 2nd, 2025
Loaded with nuts and seeds, this large batch High-Protein Granola is a staple in our house. It’s SO good, super easy to make and healthy, too. All you have to do is mix, bake, store and enjoy!
If you’ve never tried making your own granola you’re in for a real treat. This is my go-to basic recipe that I always have in my kitchen. It gets its protein from nutrient-rich nuts and seeds, which also makes it extra crunchy and filling. It’s the kind of recipe that not only tastes good, but it also makes you feel good, too. Because you know every single ingredient that goes into it.
Here’s everything you’ll need to make this High-Protein Granola
- 3 cups (260 grams) old-fashioned rolled oats
- 1 cup (150 grams) raw almonds, roughly chopped
- ½ cup (50 grams) raw pecans or raw walnuts, chopped
- ½ cup (65 grams) raisins or dried cranberries
- ½ cup (45 grams) unsweetened coconut
- ½ cup (35 grams) pumpkin seeds
- ½ cup (70 grams) sunflower seeds
- ¼ cup (50 grams) hemp seeds
- 1 tablespoon (7 grams) ground flaxseed
- 1½ teaspoons (6 grams) cinnamon
- ½ cup (65 grams) extra-virgin olive oil (sub coconut or avocado oil)
- ½ cup (135 grams) almond or peanut butter
- ½ cup (170 grams) honey or maple syrup
- 1 teaspoon (5 ml) vanilla
How this large batch High-Protein Granola differs from regular granola
Unlike most granola, this recipe is higher in fibre and plant-based protein and contains no refined sugars or additives. If you’re able to buy the ingredients in bulk, this budget-friendly, large batch recipe also costs less than its store-bought counterparts and you can have it ready in under an hour.
This healthy homemade granola is made with simple ingredients that make it easy to keep it both vegan and gluten free. Made with naturally gluten free rolled oats and lots of nutrient-rich nuts and seeds, dried fruit and nut butter, it’s flavoured with cinnamon and vanilla and sweetened with either honey or maple syrup.
Tips for making granola that clumps
The key to getting those chunks is to bake it at a lower temperature then let it cool COMPLETELY before breaking it up. I also recommend baking it on parchment sheets. This makes it easier to lift from the pan, the pans are easier to clean, and the sheets can even be reused later.
This High-Protein Granola recipe is incredibly versatile and completely customizable allowing you to use whatever ingredients you have on hand. It’s delicious on its own in a bowl with some milk or a take it with you in a grab-and-go snack container!
And if you want a delicious high-protein breakfast or mid-day snack that almost feels like you’re cheating, add it to some Greek yogurt, overnight chia oats, fresh fruit or your favourite smoothie bowl. You’ll be so glad you did!
Try this No-Knead Muesli Artisan Bread or these Banana Walnut Protein Muffins next.
If you make this recipe, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Large Batch High-Protein Granola
Equipment
- Mixing bowl
- Small sauce pan
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw almonds roughly chopped
- ½ cup raw pecans or walnuts chopped
- ½ cup raisins or dried cranberries
- ½ cup unsweetened coconut
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup hemp seeds
- 1 tablespoon ground flaxseed
- 1½ teaspoons ground cinnamon
- ½ cup extra-virgin olive oil sub coconut or avocado oil
- ½ cup almond or peanut butter
- ½ cup honey or maple syrup
- 1 teaspoon vanilla
Instructions
- Preheat oven to 300ºF (150ºC) and prepare 1-2 parchment-lined baking sheets.
- In a large bowl, stir together oats, nuts, seeds, dried fruit, coconut, flaxseed and cinnamon.
- In a small saucepan over low heat, whisk together the nut butter, honey, oil and vanilla until combined and it’s just starting to bubble, about 4-5 minutes.
- Pour nut butter mixture over dry ingredients and stir until well-coated.
- Spread evenly into baking sheet(s) and bake for 30 minutes, rotating baking sheets halfway through, until golden brown.
- Remove from oven and let cool completely (the granola will harden as it cools) before breaking up and transferring to storage containers.
Could you substitute the nut butter with egg white for a leaner protein? If so how much egg white?
Two egg whites should do it, thanks Maureen! K
Your recipe looks amazing, I love granola with lots of nuts and seeds. Will give it a go with egg whites and may have to make with nut butter to. thank you! 😊
Sounds like this is the recipe for you! K
Can you freeze half the batch to have it last longer?
Hi Myriah! Yes. When frozen in an airtight container or freezer bag, this granola will keep well for up to 3 months. K
Trying this tonight! I wondered if you can add chia seeds to this recipe?
Sure! The ingredients are all measured by weight, so just reduce another seed and/or substitute as you would any other ingredient. Hope you love the recipe! K
A family favorite! Thanks, my go-to recipe from now on!
I’m so happy to hear that, thank you so much Penny! K
Great recipe! I substituted cashews and walnuts for the almonds. I can see myself making this again and again. Thanks!
Thank you so much Lisa!?
Can’t wait to make this. Sounds delicious! Do you know the calorie and macro breakdown per serving?
Hi Jennifer! I don’t have the credentials required to provide that kind of information. Hope you love the recipe, it’s one of my favourites! K
Great base recipe with lots of room to personalize. I went with walnuts and chopped dates in one batch and pecans and rasins in the other. A 1/2 tsp of fine sea salt per batch really brought out the flavors!
Hi Lindsay! I’m so happy you think so, thank you for sharing! K
I just love big chunks in granola, and yours looks amazing! What kind of heat do you use in the oven? (Fan, heat up and down,….? ) Do you think it may work in the airfryer? Thanks!
Thank you so much Laia! I make mine in a gas oven using both elements. I’ve never tried it in an air fryer but I’d love to know if you do! K
Flavour is amazing and I love how nourishing this granola is!
Hi Sue! I’m so pleased you enjoyed it, thank you for sharing your review! K
Thanks for sharing! Does it keep long?
Hi Vanessa! This granola will keep well in an airtight container in a cool, dry place for up to 3 weeks. K
This looks so good! What a great combination of flavors!
Thanks so much Suzanne, hope you love the recipe! ♡