With 20.3g protein per 100g – this is a high protein snack! Last year we were in Boston and found this delicious high protein peanut butter granola that we had to make our own version of! This is easy to make and so worth trying. You will get peanut butter powder in most health food stores or else it is widely available online.
Takes 40 minutesminutes
Serves 10
Ingredients
250g2.5 cups oat flakes (gluten-free if needed)
120g1 cup peanuts or nuts of choice (unsalted, chopped for texture)
70g1/2 cup dried peanut powder (e.g., PB2 or similar)
80ml1/3 cup creamy peanut butter (creamy, unsweetened)
60ml1/4 cup maple syrup (or agave syrup)
60ml1/4 cup coconut oil (melted)
1tspvanilla extract
1/4tspsaltadjust if peanuts are salted
40g1/4 cup dark chocolate chips or chunks (optional, dairy-free)
15g2 tbsp chia seeds
Instructions
Preheat the Oven and roughly chop peanuts:
Preheat your oven to 160°C (320°F) and line a large baking sheet with parchment paper.
Roughly chop the peanuts.
Mix the Wet Ingredients:
Add to a sauce pan the coconut oil, peanut butter and maple syrup and heat on a medium heat for 2-3 mins until it becomes smooth and runny.
Take off the heat and stir in the vanilla extract and salt.
Combine Dry Ingredients:
In a large mixing bowl, combine the oats, chopped peanuts, dried peanut powder, and chia seeds.
Mix It All Together:
Pour the wet mixture over the dry ingredients and mix thoroughly until all the oats and peanuts are evenly coated.
Bake the Granola:
Spread the mixture evenly on the prepared baking sheet, pressing it down slightly to form clusters.
Bake for 20–25 minutes, stirring halfway through for even baking. For chunkier granola, avoid stirring too much.
Keep an eye on it to ensure it doesn’t burn.
Cool and Add Chocolate (Optional):
Remove the granola from the oven and let it cool completely on the tray. It will crisp up as it cools.
If using chocolate chips, sprinkle them over the granola while it’s still slightly warm so they stick but don’t fully melt.
Store:
Transfer the granola to an airtight container once fully cooled. It will stay fresh for up to 2 weeks at room temperature.
Serving Suggestions:
Enjoy it as a topping for smoothie bowls or vegan yogurt.
Serve with plant-based milk for a high-protein breakfast.
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Would it be possible to use a vanilla protein powder instead of the recommended one?
Do you have an alternative for peanut powder please. I can’t get it here in NZ. Thanks for any help you can offer.
I substituted coconut for The peanut powder because we didn’t have it on hand turned out delicious.