Homemade High-Protein Peanut Butter Granola with Hazelnuts
Gluten-free, dairy-free, and refined sugar-free, this Homemade Peanut Butter Protein Granola with Hazelnuts is extra clumpy and so easy to make. This high protein granola recipe is budget-friendly and made with pantry staple ingredients.
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Do you love granola that consists of big clusters and has a crunchy texture? Then, this recipe is for you! This homemade peanut butter granola is super clumpy. It is also packed with 11 grams of protein and 6 grams of fiber per serving, and it is refined sugar-free!
10 wholesome ingredients, 40 minutes, and one heck of a tasty, clumpy granola that you can customize to suit your preferences!
I love clumpy and crunchy granola. The clumpier and crunchier, the better!
Earlier this year, my guy and I went on a little trip to Charleston. While we were there, we stayed at a hotel that served granola and yogurt on the breakfast bar. As I was in a yogurt and granola phase, I had to have some. For hotel granola, that granola was so clumpy. Almost like a granola bar was crumpled up and served as granola. We asked around and found out that the granola they served was indeed Nature Valley Crunchy Oats and Honey Granola, made with 21 granola bars.
As I’m in a yogurt and granola phase again, I have been making several batches of protein granola recently. This homemade granola recipe is a current favorite for us. My guy said it is so good, I have to share the recipe.
How is this granola extra clumpy and crunchy?
There are many ways to make granola clumpy and crunchy. I read an article a while ago that dissected the pros and cons of 9 different ways to make granola clumpy. Among these methods, a couple of them stood out. One involved soaking the oats, and another involved cooling it overnight in the oven.
However, my favorite method to get clumpy and crunchy granola is to add egg whites to the granola mixture. I have been using this method for a while now in recipes like this Blueberry Apricot Granola and this Apple Walnut Granola, and the resulting granola is always extra clumpy and crunchy.
How do I make this Peanut Butter Protein Granola with Hazelnuts?
This is an easy recipe to make.
Step 1: To start the prep part, preheat the oven to 325 degrees Fahrenheit and gather all the 10 ingredients together.
Step 2: Then, melt the coconut oil and peanut butter. Add the coconut oil and peanut butter to a microwave-safe large bowl and microwave for about 30 seconds. The coconut oil should be melted, and the peanut butter should be runny. Mix them well. This peanut butter mixture should be slightly warmer than room temperature, but not hot.
Step 3: Add the vanilla extract to the bowl and mix well.
Step 4: Then, add in the egg whites and whisk all the wet ingredients together well.
Step 5: Add in the dry ingredients: the oats, sweetener, salt, cinnamon, and protein powder, and stir well, using a spatula or spoon.
Step 6: Finally, add in the hazelnuts and stir.
Step 7: Line a large baking sheet with a Silpat or parchment paper.
Step 8: Then, spoon the granola mixture onto the prepared baking sheet. Spread this wet mixture out so it is about 1/4 inch thick. Bake this for 35-40 minutes.
Step 9: When it’s done baking, remove the sheet pan from the oven and set it aside to cool on a wire rack.
Step 10: When the granola has cooled completely, it can be broken up into clusters.
This High-Protein PB Granola is delicious with almond milk and berries, with your favorite yogurt, or in smoothie bowls. The granola clusters are also delicious to snack on.
Recipe Tips
I use rolled oats in my granola recipes, and not quick oats. I have found that granola made with quick oats is less crunchy and more tender. Just something to keep in mind if you plan to use quick oats.
Make sure that the peanut butter and coconut oil are not heated (in the microwave) until they are hot. The reason for this is that when the egg whites are added in they don’t cook before they can be mixed into the mixture.
Let the baked granola cool completely. Only when it’s cooled completely, break it into clusters. This guarantees the large clusters are nice and crunchy.
Variations
I used creamy peanut butter, but crunchy peanut butter could also be used. Alternatively, almond butter or any other nut butter could also be used for a different variation.
The hazelnuts could be replaced with cashews, walnuts, pecans, or even pumpkin seeds.
Chia seeds, coconut flakes, and dried cranberries can also be added to this recipe for a granola that is packed with even more flavor and texture.
I wanted to keep this granola free of refined sugar, so I used this zero-calorie monk fruit sweetener. This sweetener can be replaced with brown sugar, honey, maple syrup, or a combination of them.
I can’t wait for you to try this granola, as it:
- tastes delicious,
- can be broken into large crunchy clusters,
- easily customizable to fit into a variety of dietary needs,
- is packed with protein and fiber, keeping you full and satisfied longer, and
- is perfect for meal prep for the coming week.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 2 1/2 cups rolled oats
- 1/2 cup sweetener
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 tsp vanilla
- 1/2 cup peanut butter
- 1/4 cup coconut oil
- 2 egg whites
- 2 scoops vanilla protein powder
- 1/3 cup hazelnuts
Instructions
- Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius) and gather all the ingredients together.
- Add the coconut oil and peanut butter to a microwave-safe large bowl and microwave for about 30 seconds. Mix them well. This peanut butter mixture should be slightly warmer than room temperature, but not hot.
- Add the vanilla extract to the bowl and mix well.
- Then, add in the egg whites and whisk well.
- Add in the dry ingredients: the oats, sweetener, salt, cinnamon, and protein powder, and stir well, using a spatula or spoon.
- Finally, add in the hazelnuts and stir.
- Line a large baking sheet with a Silpat or parchment paper.
- Spoon the granola mixture onto the prepared baking sheet. Spread this wet mixture out so it is about 1/4 inch thick.
- Bake this for 35-40 minutes.
- When it’s done baking, remove the sheet pan from the oven and set it aside to cool on a wire rack.
- When the granola has cooled completely, it can be broken up into clusters.
- This High-Protein PB Granola is delicious with almond milk and berries, with your favorite yogurt, or in smoothie bowls. The granola clusters are also delicious to snack on.
Notes
- I use rolled oats in my granola recipes, and not quick oats. I have found that granola made with quick oats is less crunchy and more tender. Just something to keep in mind if you plan to use quick oats.
- Make sure that the peanut butter and coconut oil are not heated (in the microwave) until they are hot. The reason for this is that when the egg whites are added in they don’t cook before they can be mixed into the mixture.
- Let the baked granola cool completely. Only when it’s cooled completely, break it into clusters. This guarantees the large clusters are nice and crunchy.
My husband like granola that is very chunky and would really enjoy your recipe.