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–+ servings
A wholesome homemade high-protein breakfast bowl featuring creamy pink yogurt, crunchy granola, sliced bananas, fresh raspberries, and hazelnuts, perfect for a healthy and energizing start to your day.

Crunchy Protein Peanut Butter Hazelnut Granola

This homemade granola is irresistibly clumpy, nutty, and packed with protein for a satisfying breakfast or snack.
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Prep Time 5 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 8
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 289
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ½ cups Rolled Oats Use old-fashioned oats for maximum crunch
  • ½ cup Peanut Butter Smooth or creamy, room temperature
  • 1 teaspoon Cinnamon Ground, for warm flavor
  • ½ teaspoon Salt Fine sea salt recommended
  • 2 teaspoon Sweetener Maple syrup or honey for natural sweetness
  • ½ cup Coconut Oil Melted, lightly warmed
  • ¼ cup Protein Powder Vanilla or unflavored for added protein
  • 2 Egg Whites Room temperature, lightly beaten
  • 2 teaspoon Vanilla Extract Pure extract for aroma
  • ⅓ cup Hazelnuts Chopped, toasted for extra flavor

Equipment

  • 1 Large mixing bowl For combining wet and dry ingredients thoroughly
  • 1 Microwave-safe bowl To gently melt coconut oil and peanut butter
  • 1 Whisk or spatula For mixing wet ingredients and folding in dry ingredients
  • 1 Large baking sheet For spreading granola evenly before baking
  • 1 Silpat Mat or Parchment Paper Lining to prevent sticking and ease cleanup
  • 1 Wire cooling rack To cool granola evenly after baking

Method
 

  1. Preheat your oven to 325°F (162°C) and gather all ingredients in one place.
  2. Place the coconut oil and peanut butter in a microwave-safe bowl and heat for about 30 seconds. Stir until smooth and slightly warm.
  3. Stir in the vanilla extract thoroughly.
  4. Whisk the egg whites into the warm peanut butter mixture until fully combined.
  5. Add oats, protein powder, sweetener, cinnamon, and salt to the wet mixture. Fold everything together with a spatula until well coated.
  6. Gently fold in the chopped hazelnuts.
  7. Line a baking sheet with parchment paper or a Silpat.
  8. Spread the granola mixture evenly on the sheet to a ¼-inch thickness.
  9. Bake for 35–40 minutes until golden and fragrant, stirring halfway if desired.
  10. Remove from oven and transfer to a wire rack to cool completely.
  11. Once cooled, break into clusters and store in an airtight container.

Nutrition

Serving: 65gCalories: 289kcalCarbohydrates: 34gProtein: 11gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 231mgPotassium: 232mgFiber: 6gSugar: 5gVitamin A: 2IUVitamin C: 0.3mgCalcium: 31mgIron: 2mg

Notes

This granola makes big, crunchy clusters perfect for breakfast or snacking. Protein-rich and nutty, it’s easy to customize with your favorite nuts or seeds for extra flavor and texture.

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