Peanut Butter Protein Granola

By Yossy Arefi

Updated January 27, 2026

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
1 hr 45 min
(1 hr plus cooling)
Rating
4(333)
Comments
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These big, crunchy clusters of peanut butter granola are sweetened with honey and fortified with extra protein in the form of egg whites and hemp seeds. The egg whites do double duty here, not only providing protein, but also helping to hold the big glorious clusters together. A handful of chopped peanuts add texture and you could also stir a cup or so of dried fruit into the cooled granola to give it even more flavor and texture. Make sure to bake the granola until golden brown all over to ensure it stays crunchy on the counter. Serve the granola over yogurt and fruit for hearty and delicious breakfast parfait.

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Ingredients

Yield:10 to 12 servings, about 12 cups total

  • 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

Ingredient Substitution Guide
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

  1. Step 1

    Heat oven to 325 degrees and line a large rimmed baking sheet with parchment paper.

    1. 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. 

    1. 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.

    1. 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.

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Ratings

4 out of 5
333 user ratings
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Comments

ES

@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.

ES

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!

Sharron

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.

Brian

I've made this about ten times now. Followed the recipe to a T the first time and then started gradually decreasing the sugar (honey/maple syrup). I have settled on zero. Also, I doubled the egg whites. I tried adding the hemp seeds before baking and like that better. I don't bother to break up the pieces as it bakes, instead I just wait until the end. I give it the full 50 minutes and it comes out great. My kids and I love eating this with our plain yogurt.

Minne

This came out delicious, toasty brown and crunchy. I made this as written except used maple syrup instead of honey. I also always use a mix of regular oats and quick oats as it helps make clumps. I added the hemp seeds right to the granola before baking and added 1/2 cup sesame seeds. I baked it at 335 for 20 minutes, stir, then another 20-25 minutes. I used up the egg whites I always seem to have in the fridge. I like this recipe a lot!

Jennifer

This also came out cakey for me - not crunchy. I’m writing this after having put it back in the over to remake for another HOUR and no luck. I think it’s the honey, which is a humectant. I agree with other posters about replacing some of that with other sweeteners that bring more crunch, such as maple syrup and brown sugar. This recipe needs to be re-written. First bad recipe from NYT.

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