High Protein Gluten-Free Granola
Elevate your breakfast game with this wholesome and delicious High Protein Gluten-Free Granola recipe! Packed with nutrient-dense ingredients like quinoa flakes, chia seeds, and sliced almonds, this granola is a powerhouse of energy and flavor. The addition of gluten-free protein powder gives it an extra boost, making it perfect for fueling your day or post-workout recovery. Sweetened naturally with maple syrup and infused with the warm flavors of cinnamon and vanilla, this homemade granola is baked to golden perfection for a satisfying crunch. Completely gluten-free and customizable, it’s as nutritious as it is versatile. Sprinkle it over yogurt, enjoy it with almond milk, or grab a handful as a healthy snack—this granola is as irresistible as it is good for you.
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Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Quinoa flakes
- 1 cup Almonds, sliced
- 0.5 cup Pumpkin seeds
- 0.5 cup Sunflower seeds
- 0.25 cup Chia seeds
- 0.5 cup Unsweetened coconut flakes
- 0.5 cup Protein powder (unflavored or vanilla, gluten-free)
- 1 teaspoon Cinnamon
- 0.5 teaspoon Sea salt
- 0.25 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, quinoa flakes, sliced almonds, pumpkin seeds, sunflower seeds, chia seeds, and coconut flakes.
Add the protein powder, cinnamon, and sea salt to the dry ingredients and mix well until evenly distributed.
In a small saucepan, gently heat the coconut oil until melted. Remove from heat and stir in the maple syrup and vanilla extract.
Pour the wet mixture over the dry ingredients and stir thoroughly until all ingredients are well coated.
Spread the granola mixture evenly across the prepared baking sheet, ensuring an even thickness for uniform cooking.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even baking. The granola should be golden brown and fragrant when done.
Remove from the oven and allow the granola to cool completely on the baking sheet. It will continue to crisp up as it cools.
Once cool, break the granola into clusters if desired and store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.8 g | 345% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 437.1 g | 159% | |
| Dietary Fiber | 85.1 g | 304% | |
| Total Sugars | 122.4 g | ||
| Protein | 165.0 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1156 mg | 89% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 4416 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
