This vanilla almond butter protein granola is easy to make and full of plant based protein. Great as a snack or to eat in a smoothie bowl!
A few years ago my niece (listen to her on the podcast!) got me hooked on a workout called Insanity. From there, I fell in love with about every workout from Beachbody. After I completed Insanity, I thought what’s workout can I do next? So I did, P90x. It challenged me to do things I never thought possible. So many push – ups! So many pull – ups! But I loved the challenge! I had always been into cardio and P90x was mostly weight bearing exercises, making it a nice learning opportunity and fitness change. I didn’t know it at the time, but I am an Enneagram 8, and even if no one else knows about it, I love to challenge myself. Completing P90x was such a proud feeling of accomplishment and a challenge.
One thing about P90x, though, you would think weight lifting would not be as intense of a workout, but it is! I was so hungry all the time! So I wanted to ‘up’ my protein to feel full longer. Cue. Protein granola. I have made this recipe so many times over the years.
Ingredients in Vanilla Almond Butter Protein Granola
Here are the ingredients you will need to make protein granola:
- Old Fashioned Rolled Oats
- Vegan Protein Powder (I use Vega)
- Almond Butter
- Baking Dates
- Unsweetened Applesauce
- Pure Almond Extract
- Pure Vanilla Extract
I love this easy crunchy homemade granola!
How to Make Almond Butter Protein Granola
I love this oil free homemade granola! It’s crunchy and tastes great. It is lower in sugar and perfect for a snack or to eat for breakfast after a workout.
To make this vegan protein granola, you will first need to make your ‘liquid’ binder. On low heat in a small saucepan, combine your apple juice, baking dates, unsweetened applesauce, almond butter and extracts. Heat on low and stir until combined.
Combine this thick ‘paste’ with your oats and stir to combine! This will take some ‘arm’ work to really get these combined. Place on prepared baking sheet and bake on a low oven until crunchy, stirring frequently.
How to Store Homemade Granola
There are two ways you can store this homemade protein granola! I have used both of these ways. Both of these you will want to ensure you are using an air tight container.
I have stored this protein granola in the refrigerator. This works well if you live somewhere where you might not have a cool dry place to store cereals. I have also just stored this in a cool dry place. Both methods work well and your granola should stay fresh for at least two weeks.
Commonly Asked Questions about Protein Granola:
Since this contains a protein powder + almond butter, this homemade protein granola would be a nice change from eating your normal protein bar. If you love a protein bar though, check out our No Bake Apple Peanut Butter Protein Bars.
This is dependent on how much you eat in a serving. My homemade protein granola usually lasts 2 – 3 weeks.
I don’t really consider food ‘bad’ or ‘good’ for you – listen to our podcast about that Episode 19: The Anti-Diet Movement with Rachel Homan. I would consider this protein granola a great choice for those wanting to avoid processed or added preservative store bought granolas.
I have not tried that and I don’t think it would work for this recipe. The key to this no oil granola recipe is to bake it a low temp for an hour + to get it crunchy.
I use Vega One Organic French Vanilla but you can use your favorite vegan protein powder!
I have not tried that brand of protein granola, but if you are avoiding store bought granola, this is a great oil free granola to try!
More Vegan Granola Recipes to Try
- Cinnamon Walnut Grain Free Granola
- Pecan Pie Granola
- Grain Free Granola Bars
- Peanut Butter Pumpkin Chocolate Chip Granola Bars
If you make this oil free protein granola, I would love to know! Leave a comment with a rating and review.
Vanilla Almond Butter Protein Granola
- Preheat oven to 325. Line a large baking sheet with parchment paper.
- Combine first 7 ingredients in saucepan on stove over medium heat, stir together – it will be paste like consistency.
- Combine oats and salt in large bowl. Pour your saucepan ingredients into your oat bowl. Mix really well! This will use a little muscle to do, but can be done!
- Pour onto prepared pan, spread out, break up clumps. Bake for 60 minutes, stirring every 15 minutes – this is a key step! It prevents the edge pieces from burning and also as you stir you can continue to break up the clumps so it bakes evenly. After 60 minutes, if it is still not your desired crispness, add another 10 minutes. But check! You don’t want it to burn.
- Cool on wire rack. Enjoy as a snack by itself or in your favorite smoothie or chia seed bowl! I love to sprinkle mine on a chia seed pudding bowl with some homemade fruit jam and bananas.