Wholesome Maple Cinnamon Protein Granola: Your Ultimate Healthy Breakfast Fuel
Are you tired of store-bought granolas that promise health but deliver a sugar rush and meager protein? It’s time to revolutionize your breakfast with this incredible maple cinnamon high-protein granola recipe! Offering an impressive 12 grams of protein per serving — more than double what you’d find in most conventional or even homemade options (including many keto varieties) — this granola is made with no refined sugar and only the highest quality, clean ingredients. It’s the perfect breakfast or snack that you can genuinely feel good about, fueling your day with sustained energy and delicious flavor.
Some links in this article are affiliate links, and if you click on them, I will receive a small commission at no cost to you.
For years, granola has been a beloved staple in my breakfast routine, a constant companion on my healthy eating and weight loss journey. What’s not to love? The delightful crunch, the customizable flavors, the satisfying mix of nutritious ingredients, and above all, its incredible convenience. It’s the kind of food that truly embodies wholesome goodness.
My 30-minute maple honey granola recipe has been a go-to in my kitchen for over a decade. It’s quick, easy, and delivers a delicious, real-food, lower-sugar granola that makes it a no-brainer to whip up a fresh batch every couple of weeks. But even beloved recipes sometimes need an upgrade to meet evolving nutritional goals.
So, why embark on a quest for a new granola recipe? My husband, Brian, and I have been actively seeking ways to boost our protein intake, particularly at breakfast. As we age, studies increasingly highlight the importance of higher protein consumption to counteract natural muscle loss. While we thoroughly enjoy high-protein eggs and vibrant Mexican breakfast bowls, we typically rotate these with granola and yogurt (or milk for me) on alternate days. This meant our granola days needed a protein punch-up.
This realization spurred me on a mission to adapt my favorite maple honey granola. The goal was clear: significantly increase the protein content and reduce net carbs, all while keeping the sugar minimal and fats in a healthy balance. This “quest” wasn’t a quick fix; it involved months of dedicated testing and tweaking. I quickly discovered that boosting protein and lowering carbs without sending the fat content sky-high is a delicate culinary dance!
We weren’t aiming for a strict keto or grain-free recipe (though I’ll show you how easily this recipe can be adapted for those preferences). I also wanted to retain the valuable fiber from the original oats. After countless trials and adjustments, I finally perfected THE recipe—a high-protein granola that Brian declared I should “package up and sell” because it’s so good! His enthusiastic endorsement, “You should package this up and sell it – you’d make a mint!” speaks volumes.
So, I’m confident that you will adore this easy maple cinnamon protein granola as much as we do. It’s perfectly crunchy, wonderfully delicious, and naturally sweetened with pure maple syrup. Best of all, it packs an astounding three times the protein of my original recipe and boasts significantly less sugar than most store-bought alternatives. It truly is everything we love about granola, elevated to a whole new level of nutrition and taste!
Essential Ingredients & Smart Substitutions for Your Granola
Crafting the perfect high-protein granola starts with understanding your ingredients. Here’s a breakdown of what you’ll need, along with flexible substitution options to fit your dietary needs and pantry staples:
- Oatmeal: We recommend using basic whole rolled oats. These provide a great texture and fiber. If preferred, you can also use quick oats for a slightly finer texture, or experiment with other rolled grains like wheat or barley for a different flavor profile. Pro Tip: For a delicious grain-free option, simply omit the oats and replace them with an additional cup of nuts. Keep in mind that this will reduce the fiber content and slightly increase the fat per serving.
- Sliced Almonds: Through extensive testing, I’ve discovered that sliced almonds are key to achieving that signature “granola” mouthfeel. Their flat shape allows them to crisp up beautifully and integrate seamlessly into clusters. I strongly recommend using at least a cup of sliced almonds for the best texture. However, if you only have chopped almonds on hand, they will work just fine, though the final texture might be slightly different.
- Other Nuts: You’ll need an additional cup of nuts to add depth of flavor and nutrition. My top choices are walnuts or pecans, not only for their robust taste but especially for their excellent omega-3 fatty acid content (walnuts are particularly rich in these heart-healthy fats). Feel free to use any other nuts you enjoy, such as cashews, hazelnuts, or brazil nuts.
- Protein Powder: The star of this high-protein recipe! I consistently use a plain, clean whey protein powder. This whey protein isolate is my absolute favorite, and I’ve also had great results with Naked Whey. It’s crucial to read labels carefully, as many protein powders on the market contain undesirable additives and artificial sweeteners. Look for brands with minimal, recognizable ingredients. If you follow a dairy-free diet, a plant-based protein powder (like pea or brown rice protein) can be easily substituted, though the nutritional information may vary slightly.
- Other Seeds: Incorporating a variety of seeds is a fantastic way to boost the nutritional profile of your granola, adding diverse healthy fats, plant-based protein, and essential vitamins and minerals. I love using a mix of sunflower seeds, hemp seeds, and flax seeds. Each contributes unique benefits: sunflower seeds offer vitamin E, hemp seeds are a complete protein source, and flax seeds provide omega-3s and fiber. Helpful Hint: While chia seeds are packed with omega-3s, some of their beneficial compounds can degrade when heated. For maximum benefit, it’s best to add chia seeds as a topping to your granola bowl after baking (see more in the serving section below).
- Oil: To bind and crisp the granola, a healthy oil is essential. My preferences are high oleic sunflower oil or avocado oil, both of which have high smoke points and neutral flavors. Coconut oil will impart a slight coconut flavor and olive oil a more savory note, but both can be used as alternatives depending on your taste preference.
- Maple Syrup: Always opt for pure maple syrup for this recipe. Its rich flavor and natural sweetness are incomparable. If you prefer a different flavor profile, honey can be a suitable substitute. For other whole, real-food sweeteners, consider date syrup. While these are still sweeteners, they are less refined than white sugar, and we use the minimum amount necessary to achieve that irresistible granola flavor and signature bark-like crunch.
- Vanilla & Cinnamon: These two ingredients infuse the granola with comforting warmth and aroma. Always use pure vanilla extract for the best flavor. Cinnamon, a super healthy spice with numerous benefits, adds a wonderful depth. You can adjust the amount of cinnamon to your taste or even omit it if you prefer, but it’s a delicious and easy way to incorporate this beneficial spice into your diet.
Jami’s Big Tip for Savvy Shoppers
Always be a diligent label reader, especially for foods marketed as “healthy.” During my research for this recipe, I encountered many store-bought granolas proudly displaying “no added sugar” in large print, with “sweetened with fruit” in much smaller letters (Cascadia brand is a prime example). The “fruit” often turns out to be date powder, which, while derived from fruit, is essentially a concentrated form of sugar. In one instance, it was the second ingredient, contributing a significant 7g of sugar per serving to a product claiming “no added sugar”! Don’t fall for clever marketing; scrutinize those ingredient lists, my friends.
Whip Up Your High-Protein Granola in Minutes!
You’ll be delighted to know that this incredibly delicious and healthy granola requires only about 10 minutes of active prep time and roughly 20-26 minutes in the oven. It’s so quick, it’ll become your new favorite meal prep!
Step 1: Prepare the Wet Mixture. Begin by preheating your oven to 325 degrees Fahrenheit (160°C). Then, line a medium-sized baking sheet (approximately 11×17 inches) with either parchment paper or a silicone baking mat to prevent sticking. In a large mixing bowl, combine the oil, maple syrup, and vanilla extract. Whisk them together thoroughly with a spoon until well combined.
Step 2: Combine Wet and Dry Ingredients. Add all the remaining dry ingredients—oats, sliced almonds, other nuts, protein powder, sunflower seeds, flax seeds, hemp seeds, cinnamon, and salt (if using)—to the bowl with the wet mixture. Stir vigorously with a large spoon until everything is evenly coated. This might take a few minutes, as we’re using minimal oil and syrup to keep the fat and sugar in check, but persist! The mixture will gradually become uniformly coated after a minute or two of thorough mixing.
Step 3: Spread Evenly on Baking Sheet. Pour the thoroughly mixed granola mixture onto your prepared baking sheet. Using the back of a spoon or your hands (lightly wetted to prevent sticking), press the mixture down firmly and spread it into an even layer across the entire surface of the pan. This step is crucial for achieving consistent crunch and desirable clusters.
Step 4: Bake to Golden Perfection. Place the baking sheet in your preheated oven and bake for approximately 24-26 minutes. There’s no need to stir the granola during baking; this helps form those delicious clusters. If your oven bakes unevenly, rotate the pan halfway through. The granola is ready when it turns a beautiful golden brown color, especially around the edges. Important Tip: Because protein powder browns faster than other ingredients, keep a close eye on your granola during the last few minutes of baking, especially until you’re familiar with how your oven handles this recipe.
Step 5: Cool and Break Apart. Once baked, remove the pan from the oven and place it on a wire rack to cool completely for at least one hour without disturbing the granola. Resisting the urge to touch it during this cooling period is vital, as it allows the granola to crisp up and form robust clusters. Once fully cooled, break the granola into your desired size of chunks. Store these delightful clusters in an airtight container.
Storage Solutions for Lasting Freshness
Proper storage is key to maintaining the delicious crunch and freshness of your homemade high-protein granola. We typically store our batches in a gallon-sized glass jar within our pantry. Stored this way, the granola retains its crisp texture and delightful flavor for up to a month without going stale. This recipe yields a generous amount, which Brian and I typically enjoy over 2-3 weeks, consuming it 3-4 times a week as part of our healthy breakfast routine or as a quick, satisfying snack.
Creative Ways to Serve Your High-Protein Granola
Our favorite way to enjoy this granola, whether it’s just for us or when entertaining guests, is to set up a “topping bar.” This not only adds visual appeal but also allows everyone to customize their bowl, further boosting protein, fiber, and overall nutrition. Here are some of our favorite additions:
- 1 Tablespoon Chia Seeds (best added unheated): These tiny powerhouses contribute an additional 2g of protein, a remarkable 2g of omega-3 fatty acids, 4g of fiber, and a wealth of antioxidants. Adding them raw preserves their full nutritional integrity.
- 1 Tablespoon Hemp Hearts: Offering 3g of complete protein, 4g of omega-3 fatty acids, and a rich array of vitamins and minerals, hemp hearts are an excellent way to elevate the nutritional density of your breakfast.
- 1 Tablespoon Goji Berries: These vibrant berries are a fantastic source of antioxidants and essential vitamins, known for their benefits to eye health. I personally started incorporating them years ago on the recommendation of my eye doctor!
- Dried Cranberries: While they also contribute antioxidants, vitamins, and fiber, our primary reason for adding dried cranberries is their delightful tart-sweet flavor, which provides a lovely contrast to the maple cinnamon granola.
- Raw Chopped Walnuts: Beyond the walnuts already baked into the granola, a sprinkle of raw chopped walnuts adds a fresh crunch and a significant boost of 5g of omega-3 fats, 1g of protein, and powerful antioxidants, all beneficial for heart and gut health.
Achieving Optimal Protein: Example Breakfasts
When you combine a 1/3-cup serving of this protein-packed granola with the suggested toppings and your preferred dairy or dairy-free alternative, you can achieve an impressive total protein count for breakfast:
- With Milk and Berries (My Choice): A serving with 3/4 cup of fresh or frozen berries (raspberries are particularly high in fiber!) and whole milk delivers a robust 26g of protein. Plus, with the toppings and berries, you’re looking at an incredible 10 grams of fiber!
- With Yogurt (Brian’s Choice): Paired with 1 cup of homemade whole milk yogurt, this combination provides 28g of protein. For an even greater protein boost, straining the yogurt to make Greek yogurt would add an additional 5-10g!
While my original granola recipe will always hold a special place, I am incredibly pleased with this upgraded version. It not only tastes fantastic but also provides an additional 8 grams of protein per serving, making it a truly superior choice for health-conscious individuals.
I genuinely hope you’ll give this protein granola a try! If you do make it, please be sure to leave a rating and review so I can hear how much you loved it!
Print Recipe
Pin Recipe
SaveSaved!
Easy Maple Cinnamon High Protein Granola
Equipment
-
1 11″x17″ baking sheet lined with parchment paper or a silicone baking mat
-
large mixing bowl and stirring spoon
Ingredients
- 1/3 cup oil (high oleic sunflower, olive oil, avocado oil, or melted coconut oil)
- 1/3 cup pure maple syrup (or honey)
- 1 tablespoon pure vanilla extract
- 2 cups whole rolled oats*
- 1 cup sliced almonds (or chopped almonds)
- 1 cup chopped walnuts (or pecans)
- 1 cup plain protein powder (animal or plant-based)
- 1/2 cup sunflower seeds (roasted or raw)
- 1/4 cup flax seeds (whole or ground)
- 1/4 cup hemp seeds
- 1-2 tablespoons cinnamon (adjust to taste, I prefer 2 tablespoons for robust flavor)
- 1/2 teaspoon salt (optional, if all nuts and seeds are unsalted)
Instructions
-
Preheat your oven to 325°F (160°C). Line a medium (11×17 inch) rimmed baking sheet with either a silicone baking mat or parchment paper to ensure easy removal.
-
In a large mixing bowl, combine the oil, maple syrup, and vanilla extract. Stir these wet ingredients together thoroughly with a wooden spoon until they are well integrated.
-
Add all the remaining dry ingredients to the bowl. Stir everything vigorously and continuously until the oats, nuts, and seeds are completely and evenly coated with the wet mixture. This may take a minute or two of persistent stirring.
-
Scrape the entire mixture onto the prepared baking sheet. Using the back of your spoon or your hand (lightly dampened with water to prevent sticking), press the granola mixture down firmly into an even, compact layer across the entire pan. This compression helps form crunchy clusters.
-
Bake for approximately 24-26 minutes. Do NOT stir the granola during baking, as this is essential for forming clusters. If your oven has hot spots, rotate the pan halfway through. The granola is done when it’s golden brown all over, with the edges appearing a bit darker. Cook’s Note: The protein powder can cause the granola to brown quicker, so monitor it closely during the last few minutes, especially until you’re familiar with your oven’s behavior.
-
Once baked, remove the pan from the oven and transfer it to a wire cooling rack. Allow the granola to cool undisturbed in the pan for at least 1 hour. This crucial step ensures the granola becomes crisp and forms firm clusters.
-
After cooling completely, break the granola into desired chunks. Store the finished granola in an airtight container at room temperature for up to one month to maintain its freshness and crunch.
Notes
Nutrition
Your Granola Questions, Answered
Absolutely! To adapt this recipe for a grain-free diet, simply omit the two cups of whole rolled oats. Instead, substitute them with an additional cup of your preferred chopped nuts, such as extra almonds or walnuts. While this modification will reduce the fiber content and slightly increase the fat per portion, it maintains a delicious crunch and high protein.
You can certainly incorporate collagen powder if you wish. However, it’s important to note that collagen is not considered a complete protein, meaning it doesn’t contain all nine essential amino acids in sufficient quantities. Therefore, while it offers some protein benefits, it won’t provide the same comprehensive nutritional value for muscle synthesis and satiety as a complete protein source like whey or a pea-based protein powder.
Generally, I prefer to use raw, unsalted nuts for the sliced almonds and walnuts, as they will roast beautifully in the oven during baking and absorb the maple cinnamon flavor. However, if I have chopped almonds on hand that are already roasted, I’ll use those. For sunflower seeds, I almost always use roasted and salted varieties, but raw sunflower seeds will work just as well. The beauty of this recipe is its flexibility – feel free to use whatever healthy nuts and seeds you happen to have in your pantry!
Disclosure: affiliate links in this article will earn commission based on sales, but it doesn’t change your price. Click here to read our full disclaimer and advertising disclosure.