High Protein Granola

About This Recipe

How to make low carb, high protein granola 4 ways using protein powder, puffed rice, and oats. The recipe below is for a cinnamon vanilla version, and you'll find the chocolate peanut butter, Butterfinger, and pumpkin spice in the notes section.

Ingredients

• 1 C 80g Rolled Oats
• 2 C 34g Puffed Rice Cereal
• 1/4 C 26g Graham Cracker Crumbs
• 1 1/2 scoops (47g PEScience Protein Powder, vanilla)
• 2-3 tsp Ground Cinnamon (to taste)
• 1/4 tsp Kosher Salt (optional)
• 1/4 C 60mL Walden Farms Pancake Syrup, or your choice of sugar free syrup or sticky sweetener
• 1/4 C 56g Light Butter, I used Land O' Lakes

Instructions

1. Preheat an oven to 350F and line a baking sheet with parchment paper or nonstick spray.
2. Mix the dry ingredients together in a large bowl.
3. Gradually add the syrup and light butter, folding everything together gently.
4. Transfer the mixture to the baking sheet. Use a spatula to spread it evenly across the entire baking sheet. Be sure to break up any large clumps and aim to have as many holes or spaces as possible in the mixture.
5. Bake for 15 minutes before removing to break up/stir. Bake for an additional 6-10 minutes, checking every 2-3 minutes until the granola is golden brown and crispy. (The granola will continue to crisp a bit at room temp so don't burn it.) Store in an airtight container at room temp.