I make this granola at least once a week.
So ironically, this granola recipe is something my husband started out making but now he has *mysteriously* forgotten how to do it.. or maybe I just make it better! I think it’s much better than anything you find at the store and it takes only about an hour to put together.
A few notes:
- Protein powder: I like to use PBFit Pure Peanut Protein powder in this recipe. It’s essentially just roasted dehydrated peanuts and is a nice way to add more protein. If you don’t have this on you, use 2 tablespoons of peanut butter instead.
- Walnuts: I like my walnuts more finely chopped. If you want them to be extra fine you could use a small food processor to have more of a walnut “meal” texture.
- Try other nuts and nut butters: All the nuts, nut butters, and protein powder are interchangeable, feel free to experiment with other varieties.
- Adjust to taste: For an extra hit of cinnamon or salt, make the teaspoons slightly heaping instead of level. Be careful with the salt though!
- Make it crispy: If you like your granola extra crispy, leave in the oven for a few more minutes at the end of the bake.
- If you’re baking at high altitude:
- Reduce oven temperature to 275 degrees.
- Add about another tablespoon of oil.
- Reduce the last 10 minute bake to 5 minutes.
- Love this granola? Make a double batch:
- 4 Cups Rolled Oats
- 4 tsp Cinnamon
- 1 tsp Salt
- 1/2 Cup PBFit Peanut Butter Protein Powder Or 1/4 Cup Peanut Butter
- 1/2 Cup Maple Syrup
- 1/4 Cup Canola Oil Or other neutral oil
- 1/4 Cup Almond Butter
- 4 tsp Vanilla
- 1/4 Cup Chopped Walnuts Optional
- 2 Tbsp Flaxseed Meal, Optional
Julia’s Favorite Homemade Granola
Homemade granola is much better that store bought (at least in my opinion). It comes together in under an hour and is the perfect topping for yogurt bowls or on it's own as an afternoon snack!
Equipment
- Baking Sheet
Ingredients
- 2 Cups Rolled Oats
- 2 tsp Cinnamon
- 1/2 tsp Salt
- 4 Tbsp PBFit Peanut Butter Protein Powder Or 2 Tbsp Peanut Butter
- 4 Tbsp Maple Syrup
- 2 Tbsp Canola Oil Or other neutral oil
- 2 Tbsp Almond Butter
- 2 tsp Vanilla
- 1/8 Cup Chopped Walnuts Optional
- 1 Tbsp Flaxseed Meal Optional
Instructions
- Preheat oven to 300 ℉.
- Add rolled oats, cinnamon, salt, chopped walnuts, and flaxseed meal to a medium bowl. Mix until combined.2 Cups Rolled Oats, 2 tsp Cinnamon, 1/2 tsp Salt, 1/8 Cup Chopped Walnuts, 1 Tbsp Flaxseed Meal
- Add the PBFit powder, maple syrup, canola oil, almond butter, and vanilla to a small bowl. Mix until combined.4 Tbsp PBFit Peanut Butter Protein Powder, 4 Tbsp Maple Syrup, 2 Tbsp Canola Oil, 2 Tbsp Almond Butter, 2 tsp Vanilla
- Pour wet ingredients into the dry ingredients. Mix until all the oats are coated and are starting to stick together.
- Spread mixture onto a parchment paper covered baking sheet in an even layer. Press the mixture down until it’s about ½ inch thick and press the edges in so you end up with a large granola bar-esk chunk on the baking sheet.
- Bake for 20 minutes.
- Remove from oven and press the granola again so that it is about ¼ inch thick.
- Bake for another 20 minutes.
- Remove from oven and using the back of a spatula or wooden spoon, break up the granola into 1-2 inch chunks.
- Spread out the granola chunks on the baking sheet and bake for another 10 minutes.
- Remove from the oven and let cool for 15-20 minutes. Store in an airtight container.
Notes
- Protein powder: I like to use PBFit Pure Peanut Protein powder in this recipe, which is essentially just roasted dehydrated peanuts. If you don’t have this on you, use 2 tablespoons of peanut butter instead.
- Walnuts: I like my walnuts more finely chopped. If you want them to be extra fine you could use a small food processor to have more of a walnut “meal” texture.
- Try other nuts and nut butters: All the nuts, nut butters, and protein powder are interchangeable, feel free to experiment with other varieties.
- Adjust to taste: For an extra hit of cinnamon or salt, make the teaspoons slightly heaping instead of level. Be careful with the salt though!
- Make it crispy: If you like your granola extra crispy, leave in the oven for a few more minutes at the end of the bake.
- If you’re baking at high altitude:
- Reduce oven temperature to 275 degrees.
- Add about another tablespoon of oil.
- Reduce the last 10 minute bake to 5 minutes.
- Love this granola? Make a double batch:
- 4 Cups Rolled Oats
- 4 tsp Cinnamon
- 1 tsp Salt
- 1/2 Cup PBFit Peanut Butter Protein Powder Or 1/4 Cup Peanut Butter
- 1/2 Cup Maple Syrup
- 1/4 Cup Canola Oil Or other neutral oil
- 1/4 Cup Almond Butter
- 4 tsp Vanilla
- 1/4 Cup Chopped Walnuts Optional
- 2 Tbsp Flaxseed Meal, Optional
Follow the full tutorial on YouTube:
*Recipe Updated 1/7/2025
