Toasty, crunchy, and full of texture, this homemade granola is packed with rolled oats, walnuts, coconut, and a delicious variety of seeds. Lightly sweetened with maple syrup and finished with dried cranberries and dark chocolate, it breaks into hearty clusters that are just as delicious by the handful as they are over a bowl of yogurt.
MAKES
ABOUT 6 cups
QUICK RECIPE OVERVIEW
Why you’ll love it
Unlike traditional loose granola, this recipe bakes into chunky, rustic clusters with plenty of crunch. It's a delicious way to enjoy a variety of nuts, seeds, and whole grains, with added protein from collagen and protein powder. Make a batch ahead to enjoy with breakfast or as a convenient snack throughout the week.
What Makes It So Flavorful?
Toasted walnuts, coconut, and seeds add rich, nutty flavor, while cinnamon and maple syrup bring warmth and a hint of sweetness. Tart cranberries and bits of dark chocolate provide a delicious finishing touch.
Helpful Tips
For big, crunchy clusters: Press the granola firmly onto the baking sheet and avoid stirring during baking.
Let it cool completely: This is the secret to clusters that hold together. Resist breaking it apart while warm.
Adjust the texture: If the mixture seems too dry to press together, add a little water, 1 teaspoon at a time, until evenly moistened.
Change up the flavors: Try chopped pecans instead of walnuts or dried cherries instead of cranberries.
Seeded Protein Granola
MAKES
ABOUT 6 cups
Ingredients:
Oats, Nuts & Seeds
2 cups old-fashioned rolled oats
1 cup chopped walnuts
½ cup pumpkin seeds (pepitas)
¼ cup sunflower seeds
¼ cup hemp seeds
⅓ cup ground flaxseed
¼ cup chia seeds
½ cup unsweetened coconut flakes
Protein & Flavor
2 tablespoons collagen peptides
2 tablespoons protein powder
2 teaspoons ground cinnamon
Pinch of sea salt
Wet Ingredients
⅓ cup pure maple syrup
⅓ cup coconut oil, melted and slightly cooled
1 teaspoon pure vanilla extract
1 large egg white, lightly beaten
Optional Add-Ins
½ cup dried cranberries
⅓ cup dark chocolate chips
Raisins or chopped dried cherries, if preferred
Instructions:
Preheat oven: Preheat to 325°F and line a large, rimmed baking sheet with parchment paper.
Mix the dry ingredients: In a large bowl, combine oats, nuts, seeds, coconut, collagen, protein powder, cinnamon, and salt.
Combine wet ingredients: In a separate bowl, whisk together maple syrup, melted coconut oil, vanilla, and egg white.
Mix together: Pour the wet ingredients over the oat mixture and stir until everything is evenly coated.
Press onto baking sheet: Spread the mixture evenly onto the prepared baking sheet. Place another sheet of parchment on top and press firmly with the bottom of a measuring cup or spatula. Remove the top parchment before baking.
Bake: Bake for 20–30 minutes, until lightly golden and toasted. If the center still looks moist, continue baking in 5-minute increments. Avoid stirring to help the clusters stay together.
Cool completely: Let the granola cool undisturbed on the baking sheet. Once crisp, gently break into clusters.
Add the finishing touches: Stir in dried cranberries and dark chocolate chips once the granola has completely cooled.
Recipe Notes
Texture: Pressing the granola firmly before baking and allowing it to cool completely helps create larger, crunchy clusters.
Protein Powder: Different brands absorb moisture differently, so the texture may vary slightly. Collagen adds protein but is not a complete protein source.
Dried Fruit & Chocolate: Always add after baking and cooling to preserve texture and prevent the chocolate from melting.
Storage: Keep completely cooled granola in an airtight container at room temperature for up to 1–2 weeks. Store in a cool, dry place to maintain freshness and crunch.
Serving Ideas: Enjoy over Greek yogurt with fresh berries, add to a smoothie bowl, or pack a few clusters for an easy snack.
Nourish & Rooted Tip: One of my favorite things about making granola at home is choosing exactly what goes into it. A mix of whole grains, nuts, and seeds brings wonderful texture, flavor, fiber, and satisfying fats to something you can enjoy in so many different ways.
