High Protein Granola

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  • 1 cups whole raw almonds
  • 1/2 cup raw pecan halves
  • 1 cup raw walnut halves
  • 1 cup raw pumpkin seeds
  • ½ cup sunflower seeds
  • 1/2 cup chia seeds
  • 1 1/2 cup unsweetened coconut flakes
  • 1 cup oats
  • ½ cup butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1/2 cup maple syrup


  • Preheat the oven to 325°F. Get out a large rimmed baking sheet, your food processor, and a large mixing bowl. Line the baking sheet with a piece of parchment paper.
  • Place the almonds in the food processor first. Pulse until they are chopped into small pieces. Remove from food processor and add to the large mixing bowl. Next, add the pecans and walnuts into the food processor. Pulse intermittently to chop the nuts into smaller fragments, ensuring they remain coarse rather than turning into a fine powder.
  • Pour the nuts into the large mixing bowl. Add the seeds, oats and coconut flakes. Mix well.
  • In a medium saucepan over low heat, melt the butter. Add the vanilla extract, cinnamon, salt, and maple syrup.
  • Pour the mixture over the nut and seed mixture. Stir well, until all the pieces are coated and some are clumped together.
  • Spread the mixture out over the baking sheet in an even layer. Bake for 15 minutes, then use a spatula to flip the granola over. Spread the mixture out and bake for another 8 minutes. Flip the granola again and spread it out into an even layer. Bake for another 6 to 8 minutes, making sure you don’t burn it!
  • Cool the granola completely on the baking sheet. Then transfer to a large, airtight container such as a jar. Store in the refrigerator for best results.
  • Serve with milk and fresh berries!


***One thing I will do differently next time is to add the coconut flakes after baking. They tend to cook faster than the rest, so if you like a good coconut flavor, you’ll want to add them in later. Either way is fine, but adding them after baking will give it the most coconut-y flavor.