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–+ servings
a photo of a jar of Homemade High-Protein Peanut Butter Granola (Vegan)

Homemade High-Protein Peanut Butter Granola

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 minutes

Serves 10

Ingredients
 

  • 250 g 2.5 cups oat flakes (gluten-free if needed)
  • 120 g 1 cup peanuts or nuts of choice (unsalted, chopped for texture)
  • 70 g 1/2 cup dried peanut powder (e.g., PB2 or similar)
  • 80 ml 1/3 cup creamy peanut butter (creamy, unsweetened)
  • 60 ml 1/4 cup maple syrup (or agave syrup)
  • 60 ml 1/4 cup coconut oil (melted)
  • 1 tsp vanilla extract
  • 1/4 tsp salt adjust if peanuts are salted
  • 40 g 1/4 cup dark chocolate chips or chunks (optional, dairy-free)
  • 15 g 2 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.
  • Use as a snack straight out of the jar!
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