The Easiest Crunchy Protein Granola
With a little sneaky ingredient.
If you’ve ever tried to make homemade granola and ended up with something… soft, you’re not alone. I like mine crunchy, with those toasty little clusters that stay crispy.
My secret? Egg whites.
They help everything bind and bake up golden and crisp, awithout adding extra oil or sugar. It’s the perfect balance of simple, wholesome, and actually satisfying.
What You’ll Need
3 cups old-fashioned oats
1 cup nuts or seeds (I usually do walnuts, almonds, or pepitas—whatever’s hanging out in the pantry)
3 tablespoons egg whites (from a carton or fresh, both work)
3 tablespoons light agave (or honey if that’s what you have)
2 scoops vanilla protein powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
Optional: raisins, coconut flakes, or dried cranberries
How to Make It
Preheat oven to 350°F and line a baking sheet with parchment.
In a big bowl, mix oats, nuts, protein powder, and cinnamon.
In a small bowl, whisk together egg whites, agave, and vanilla until slightly frothy.
Pour the wet mixture over the dry and stir until everything’s coated.
Spread it out evenly on your baking sheet. Press it down a little if you love chunky clusters.
Bake for 20–25 minutes, stirring halfway through, until golden and crisp.
Let it cool completely (it’ll get crunchier as it cools, don’t skip this part!).
Store it in a jar or an airtight container for up to two weeks, if it lasts that long.
My Favorite Ways to Use It
Over Chia Seed Pudding with berries
Sprinkled on smoothie bowls
Straight from the jar with a spoon (no judgment here)
This granola is simple, protein-packed, and has that light, toasty crunch that makes your kitchen smell amazing. Perfect for those cozy, in-between weeks before the holiday baking kicks in.
Let me know if you try it.
XO
Sarah