Easy Maple Syrup Granola with Oats, Seeds & Protein Powder
Crunchy, cozy, and naturally sweet! This maple syrup granola is packed with protein, nuts, coconut, and warm vanilla-cinnamon vibes.
Easy Maple Syrup Granola with Oats, Seeds & Protein Powder–Your new favorite!
I wanted to get into overnight oats, but I quickly realized I need something crunchy in the mix to feel satisfied. So I started with a Honey Oat Granola recipe I really liked—until I took a second look at the sugar and calorie content. Honey’s great, but it can be a bit much if you’re trying to keep things lighter.
So I reached for my other favorite natural sweetener: maple syrup. Honestly, it might actually be my favorite. I could eat it with a spoon—no shame. I swapped it in and started building a granola that’s a little healthier but still full of flavor.
Then, I added some dehydrated berries I had on hand for a pop of sweetness and texture, then tossed in a few scoops of Badia Whole Trilogy Health Seeds—hemp, flax, and chia—for extra fiber and plant-based protein. To bump up the protein even more, I stirred in some vanilla protein powder. Still wasn’t quite enough vanilla for me, so I added a splash of vanilla extract too.
A little monk fruit sweetener rounded out the flavor, and just like that, this granola became a go-to. It’s crunchy, naturally sweet, packed with good stuff, and perfect for topping oats, yogurt, or just eating by the handful.
Here’s why I love this Maple Syrup Granola:
- This maple syrup granola skips the refined sugar and gets its rich, cozy sweetness straight from pure maple syrup. It’s wholesome, clean, and tastes like breakfast comfort in a bowl.
- Not your average maple syrup granola—this one’s loaded with flax, chia, hemp seeds, and protein powder to keep you full and energized. Perfect for breakfast or an on-the-go snack!
- Baked to golden perfection, this granola delivers that satisfying crunch in every bite. Sprinkle it over yogurt, mix it into overnight oats, or eat it by the handful. No judgement here.
If you’re a wannabe naturalist like me, I highly recommend making your own yogurt—even if it’s just for fun. It’s easier than you might think, and honestly, it tastes better too (even if that sounds a little cliché, it’s true!).
Visual Process for Making Maple Syrup Granola
Step 1
Combine Dry Ingredients
In a big bowl, combine oats, almonds, coconut (if using), protein powder, and seeds. Stir well so everything’s evenly mixed.
Step 2
Heat Wet Ingredients
In a saucepan, melt together the coconut oil, maple syrup, monk fruit sweetener, cinnamon, salt, and vanilla over low-medium heat. Stir until smooth.
Step 3
Combine Wet and Dry
Pour the warm maple mixture over the oat mix. Stir really well so everything gets coated and sticky. It smells heavenly.
Step 4
Spread and Bake
Spread the granola on your pan in an even layer and gently press it down. Bake for 25–30 minutes, until golden and smelling amazing.
Step 5
Cool Completely
Let the granola cool for about 2 hours without touching it—this helps it form those dreamy, crunchy clusters.
Step 6
Store and Enjoy
Break into chunks and store in an airtight container at room temp. It stays fresh for up to 2 weeks (if it lasts that long!).
Other breakfast recipes to try:
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Easy Maple Syrup Granola with Oats, Seeds & Protein Powder
Equipment
Ingredients
- 2 tablespoons butter (for greasing the pan)
- 4 cups old-fashioned dry oats
- ½ cup sliced almonds
- ½ cup shredded coconut (optional)
- ½ cup coconut oil (solid at room temperature)
- 2 scoops vanilla protein powder
- 3 tablespoons seeds (flax, hemp or chia)
- ¾ cup maple syrup
- 3 teaspoons vanilla extract
- 2 teaspoons sea salt
- 1 teaspoon monk fruit sweetener
- 1 teaspoon cinnamon (optional, for extra warmth)
Instructions
- Set your oven to 325°F (163°C). Grease a large baking pan thoroughly with the 2 tablespoons butter to prevent sticking. Alternatively, line the baking sheet with parchment paper (my preferred method).
- In a large mixing bowl, combine 4 cups (946 ⅓ g) old-fashioned dry oats, ½ cup (46 g) sliced almonds, ½ cup (40 g) shredded coconut, 2 scoops vanilla protein powder and 3 tablespoons seeds (hemp,chia, flax or mixture). This is the base of your granola, so make sure everything is evenly distributed.
- In a medium-sized saucepan, add ½ cup (118 2/7 ml) coconut oil, ¾ cup (177 3/7 ml) maple syrup, 1 teaspoon monk fruit sweetener, 1 teaspoon cinnamon, 2 teaspoons sea salt, and 3 teaspoons vanilla extract. Heat over low to medium heat, stirring frequently, until the coconut oil has fully melted and the ingredients are well combined. Remove from the heat once everything is smooth.
- Pour the maple mixture over the dry oat mixture. Stir well, making sure every oat and nut is coated. You want it to be well saturated for that perfect clumpy, crunchy texture.
- Spread the mixture evenly on the baking pan, pressing down slightly with a spatula to create an even layer. Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know it’s done when it’s lightly golden brown and fragrant.
- Remove the pan from the oven and let the granola cool completely—this should take about 2 hours. Letting it cool undisturbed will help form larger clusters when you break it apart.
- Once cooled, transfer the granola to an airtight container. Store at room temperature, and enjoy within 2 weeks for best freshness.
