High Protein Granola Crunchy

This high protein granola recipe instantly became a family favorite. It combines crunch and nutrition in a cinnamon spiced mix that feels cozy whether sprinkled over yogurt, eaten with milk, or enjoyed by the handful. A simple baking technique creates the biggest, crunchiest clusters that make every bite satisfying. Leftovers keep well in an airtight container, perfect for a quick snack or breakfast anytime.

I first made this recipe when I wanted a healthier granola that still satisfied my sweet tooth. Now it's a staple in our kitchen, and everyone reaches for it at breakfast and snack time.

Ingredients

• Three large egg whites: at room temperature to help bind the granola and create clusters
• Quarter cup collagen peptides powder: for a boost of protein and a subtle nutty flavor
• Two and a half teaspoons ground cinnamon: to add warmth and cozy spice
• Half teaspoon liquid stevia: for natural sweetness, adjust to your taste
• Two cups crisp brown rice cereal: for light crunch and texture contrast
• One and a half cups old fashioned rolled oats: which add hearty chewiness and fiber. Use gluten free oats if needed

Instructions

Sift together the basics:

Preheat your oven to 325 degrees Fahrenheit and line a large rimmed baking sheet with a silicone baking mat or parchment paper to prevent sticking and allow even baking.

Whisk the binding mixture:

In a large bowl, whisk the room temperature egg whites until they become bubbly but not stiff. Stir in collagen peptides powder, breaking up any clumps by smearing them against the bowl if necessary. Add cinnamon and liquid stevia and mix until everything is fully combined.

Coat the dry ingredients:

Pour in the crisp brown rice cereal and rolled oats. Use a spatula to fold gently, making sure both cereals are evenly coated by the egg white mixture. Take care to keep the clusters intact and avoid overmixing.

Bake and stir:

Spread the mixture evenly across your prepared baking sheet. Bake at 325 degrees for 20 minutes. Then gently stir to break up clusters and shuffle pieces around so edges don't burn. Return to oven for 10 more minutes.

Finish baking to crunchiness:

Stir again and bake for another 4 to 8 minutes until the granola feels crunchy to the touch. Remove and let cool for 5 minutes, then break apart any large clusters with your hands.

Cool completely before storing:

Allow the granola to cool fully to room temperature on the pan before transferring it to an airtight container to preserve crunch and freshness.

I remember making a big batch during a chilly weekend and how everyone kept sneaking handfuls before breakfast. That's when I knew this recipe was a keeper.

Storage Tips

Store granola in an airtight container at room temperature for up to two weeks to maintain its crunch. Avoid moisture and humidity to prevent sogginess. If you want to keep it longer, freezing in sealed bags works well too. Just thaw at room temperature before using.

Ingredient Substitutions

For a sweeter touch without stevia use honey or maple syrup but reduce the egg whites slightly to keep the texture. Swap collagen peptides powder for protein powder of your choice though the flavor may subtly change. You can use crispy corn flakes or puffed quinoa instead of brown rice cereal for a fun twist.

Serving Suggestions

Sprinkle over Greek yogurt with fresh fruit for breakfast. Serve as a topping for smoothie bowls or oatmeal to add crunch. Pack a small container for a travel friendly and nutritious snack on the go.

This recipe is easy to modify and always delivers a delicious, crunchy, and protein packed granola your whole family will enjoy. I learned the hard way that stirring during baking makes all the difference and now I never miss that step.

Common Questions About Recipes

→ What gives this granola its high protein content?

The addition of egg whites and collagen peptides powder boosts the protein levels while keeping the texture light and crunchy.

→ How do I achieve big, crunchy clusters?

Gently folding in the cereals and baking the mixture in stages allows the formation of large, crunchy clusters without burning.

→ Can I make this granola gluten-free?

Yes, using gluten-free rolled oats and ensuring your rice cereal is gluten-free keeps this granola suitable for gluten-sensitive diets.

→ What is the role of cinnamon and stevia in the mix?

Cinnamon adds warm spice depth while liquid stevia provides subtle sweetness without added sugars.

→ How should I store the granola to maintain freshness?

Store cooled granola in an airtight container to keep it crunchy and fresh for up to two weeks or longer.