Peanut Butter Protein Granola
Updated January 27, 2026
- Ready In
- 1 hr 45 min
- (1 hr plus cooling)
- Rating
- Comments
- Read comments
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Ingredients
¾ cup/210 grams natural peanut butter, well stirred
¾ cup/255 grams mild honey
⅓ cup mild olive oil or neutral oil
3 large egg whites
1 tablespoon vanilla extract
1 ½ teaspoons kosher salt (such as Diamond Crystal)
4 cups/400 grams rolled oats
1 cup/170 grams roasted and salted peanuts, finely chopped
1 cup/160 grams hemp seeds
Nutritional analysis per serving (10 to 12 servings)
51 grams carbs; 513 calories; 14 grams monosaturated fat; 11 grams polyunsaturated fat; 4 grams saturated fat; 29 grams fat; 9 grams fiber; 267 milligrams sodium; 16 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees and line a large rimmed baking sheet with parchment paper.
- Step 2
In a large bowl, whisk together the peanut butter, honey, oil, egg whites, vanilla and salt. Add the oats and peanuts and toss until well combined and evenly coated.
- Step 3
Spread the mixture evenly on the baking sheet and bake, stirring and then pressing down with the back of a large spoon to form clusters every 15 minutes, until the mixture is golden and toasted, 40 to 50 minutes.
- Step 4
Remove the pan from the oven and sprinkle the hemp seeds over the top. Press them gently into the granola with the back of a spatula. Let the mixture cool completely on the baking sheet, about 45 minutes. Once cooled, break up the granola clusters and store in an airtight container at room temperature for up to 1 week.
Private Notes
Comments
@KP maybe try baking it longer? I did 30 minutes at 325 without flipping, because I forgot, and it baked into a nice flat sheet of granola that I broke into chunks with a metal spatula and then put back in the warm oven after I turned the heat off. When I got it out 10 minutes or so later it was perfectly crunchy.
Really delicious. Barely sweet, which spotlights how overly sweet commercial granolas are. I used almond butter instead of peanut and 3 cups of stone ground oats with 1 cup of rolled oats and pecans instead of almonds because that’s what we had, and it’s crunchy and wholesome and very moreish. It made enough for a whole week of family breakfasts. Thanks NYT Cooking!
Hemp seeds have a lot of protein, which is why they would be included in a "protein granola" like this one, but they don't have a ton of flavor, so omitting them won't change the flavor or the final results, other than reducing the amount of total protein in the recipe. If you are skipping them, I'd add a bit more oats and/or peanuts to keep the ratio of oil and sweeteners to nuts/oats somewhat similar to the original recipe.
Not a great result. Had to cook longer to not be so soft so then was over cooked especially on the edges. Hemp seeds just fall to the bottom. So tastes burnt and is soft….
I love this. Making my second batch as I type. The first I topped with the chopped remains of a dark chocolate bar, this one I've added an assortment of seeds and dried fruit. It crisped up perfectly and allows for creativity. I love that its not sweet because I used maple syrup and slightly less than recommended. Sure, its still carb heavy, but when consuming a small bowl with a bit of greek yogurt or as a cereal with plant milk the glucose spike was minimal (130s) and immediately fell.
I halved this recipe. I baked it for 45 minutes. Unfortunately, I overcooked it (I forgot to check it every 15 minutes) and the edges came out quite dark. It is perfectly crunchy but not so tasty.