My high protein, low sugar granola recipe

I didn't want to be the kind of person who makes her own granola. I put it off for as long as I could. But I just couldn't find the granola I wanted, something more on the savory side, no loaded with sugar, and higher in protein. Bola's Barely Sweet comes pretty close, so I get that sometimes. But mostly I make my own.

Yes, this is the granola from my home page. And yes, I need granola. I like breakfast to have a crunchy, nutty texture to it on weekdays. It just gives me the strength to do what needs to be done. It makes me feel nurtured and fortified. I have granola over yogurt mixed with spirulina and protein powder. Or I'll have it over a bowl of smoothie. My favorite nuts for granola are hazelnuts, but use whatever you love.

Adriana's high protein, low sugar granola


  • 2 1/2 cup rolled oats
  • 2 1/2 cup coconut flakes
  • 1 cup of nuts, any kind, crushed or chopped
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1 tablespoon turmeric powder
  • 1-2 teaspoons salt
  • Sometimes I'll add in a scoop or two of protein powder or 1/2 cup of hemp hearts
  • 1/3 cup coconut oil
  • 2 tablespoons nut butter (any kind)
  • 1/4 cup maple syrup
  • 1-2 teaspoons vanilla extract


  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together dry ingredients.
  3. In a small saucepan melt coconut oil with nut butter. Remove from heat and stir in maple syrup and vanilla. 
  4. Pour melted ingredients over dry ingredients and stir to incorporate. Spread over a baking sheet and bake for 15 minutes. Remove from oven, stir, and bake for another 15 minutes or until you get a toasty color. The granola will still be a little soft, but that's okay. It gets crunchy as it cools.

Store in an airtight container like a glass jar.