Whether it’s breakfast time or you’re craving a sweet snack, this chocolate peanut butter protein granola is about to be your new favorite recipe! It’s crunchy, flavorful, and easy to make – the ultimate winning dish. It’s made with wholesome ingredients like peanut butter, protein powder, and olive oil, giving it a nutritional edge up on many store-bought versions. Enjoy it over yogurt, with milk, or by the handful.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Chocolate protein powder – I used chocolate whey protein for this recipe. You can use another type of protein powder if you prefer, however note that the taste and texture may change slightly with other types of powder. (Note: I use NOW protein powder; they’re a client of mine – you can save 20% if you want to try any of their products using code CHRISSY).
- Crispy Rice Cereal – This offers some additional volume to the granola which allows for a better portion size (in my opinion), and also offers another textural element. You can use Rice Krispies or any store-brand version. You can also use puffed rice or puffed millet cereal if you prefer. Or, if you don’t have any on hand, just use an additional half cup of oats instead.
- Hemp hearts – These are the inner parts of hemp seeds. They add additional protein and iron to this recipe. If you don’t have them on hand, pumpkin seeds are a good alternative.
- Egg whites – I know it sounds weird to add these, but they help the granola to crisp up so you get those nice chunky clusters (my favorite part)!
- Peanut butter – You want natural peanut butter for this recipe, as its drippier texture coats the oats and nuts better. Teddie’s or Smucker’s Natural are my go-to options. Look for brands where the only ingredients are peanuts and salt.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by mixing together the dry ingredients: the oats, rice cereal, protein powder, nuts, hemp hearts, and salt.
In another bowl, mix together the wet ingredients: the egg whites, peanut butter, maple syrup, and olive oil.
Pour the dry ingredients into the wet ingredients, and fold the mixture together until you’ve fully coated everything.
Spread the granola onto a parchment-lined baking sheet. Press it down into one even layer across the baking sheet.
Pop that in the oven at 325°F on the center rack. You’ll want to cook it for around 17-21 minutes. It is *key* to keep an eye on it, as granola can very quickly go from golden brown to burnt. When it looks dry and the edges are a golden brown, it’s a good time to pull it from the oven.
Once you pull it, let the pan sit undisturbed to cool. This will help it crisp up into those nice clusters.
After it cools, you can break it up into pieces, leaving the chunks as big or small as you’d like. Mix in the dark chocolate chunks and enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Protein granola will typically last approximately 1-2 weeks at room temperature. You can freeze this recipe for extended storage.
There are a few keys to getting that crunch: using egg whites in the recipe, spreading granola evenly on the pan, cooking it without stirring, and letting it sit undisturbed while cooling. This makes for crunchy, cluster-filled granola!
Sure. Use certified gluten free oats and a certified gluten free cereal. Double check that any other ingredients (i.e. chocolate chips) are gluten free.
Ways To Use Your Granola
There are so many options for using this recipe! Here are a few ideas:
- Enjoy with milk! Who doesn’t love a bowl of cereal?
- Use as a topping for a smoothie bowl.
- Create a breakfast with 30 grams of protein by combining lower-sugar vanilla Greek yogurt with blueberries, protein granola, and a drizzle of peanut butter.
- Use as a topping for baked apples or baked pears (a great dessert).
- Try my sweet potato breakfast bowl, and add this granola as an extra topping.
- Slice apples, then add nut butter, unsweetened coconut, and some of this granola.
- Make homemade chocolate bark with dried fruit and granola.
Why You’ll Love This Recipe
- Tastes great – nothing like that classic PB & chocolate combo
- 11 grams of protein per serving, key for muscle repair and recovery as well as satiety
- Good source of iron and magnesium, essential minerals especially for runners and active women
- Awesome for meal prep – make a big batch ahead of time and enjoy throughout the week
Other Fun Protein Powder Recipes
If you’re looking for more ways to use protein powder in cooking and baking, be sure to give one of these a try:
- Easy peanut butter protein bars (I make these at least once a week; both me and my kiddo love them)
- Sweetpotato protein whoopie pies
- Chocolate peanut butter protein fudge
- Iced pumpkin spice latte with protein
- Chocolate peanut butter protein whoopie pies
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Chocolate Peanut Butter Protein Granola
Ingredients
- 2 cups rolled oats
- 1 cup crispy rice cereal (or puffed rice or puffed millet cereal)
- ⅔ cup chocolate whey protein powder (approximately 2 scoops)
- ½ cup raw nuts (I use a blend of pecans and cashews)
- ¼ cup hemp hearts (or pumpkin seeds)
- ¼ tsp salt
- 2 egg whites
- ½ cup natural peanut butter
- ¼ cup pure maple syrup
- 2 tbsp olive oil
- ⅓ cup dark chocolate chunks
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, rice cereal, protein powder, nuts, hemp hearts, and salt. Stir until well combined.
- In another large mixing bowl, combine the egg whites, peanut butter, maple syrup, and olive oil. Stir until well combined.
- Add the dry ingredients to the wet ingredients, and mix until the dry ingredients are thoroughly coated.
- Spread the granola mixture onto the parchment-lined baking sheet. Press the mixture down into an even layer across the baking sheet.
- Bake at 325°F on the center rack for 17-21 minutes, until the granola looks dry. (Keep an eye on the edges to ensure it does not burn. Pull from the oven early if the granola starts to get too dark along the edges.)
- Remove from the oven and let sit on the pan to cool. The mixture will crisp up as it cools. Once cool, break into chunks (leaving clusters as big or small as you’d like) and add the dark chocolate chunks. Enjoy!
Notes
- If the mixture looks too dry when mixing the wet and dry ingredients, add another tablespoon of olive oil or maple syrup.
- Watch closely towards the end – you want the mixture to be golden and baked through, but it can quickly go from there to burnt.
- This recipe makes about 6 cups of granola. A serving is approximately half a cup.
- Leftovers can be stored in a food storage container or zip top bag at room temperature.
Nutrition
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