Healthy Homemade Protein Gluten-Free Granola

Clarissa Yang
by Clarissa Yang
5 Servings
30 min

My newest favorite, Healthy Protein Gluten-Free Granola made in your very own kitchen! It's filled with chunky raisins, almonds, plant-based protein powder, collagen, chia seeds, and much more! You'll love that it's low carb, slightly sweet with a salty kick. Not only is it gluten-free, but also it is dairy-free and vegan! Before you head to the grocery store to buy pre-packaged healthy granola, try going for more budget friendly and healthy granola by making it at home! I love how flexible this recipe is too as you can switch out different nuts, dried fruit, seeds and more. You can eat it as a cereal, with yogurt and ice cream.

Check out this recipe video on how to make this homemade granola!

Healthy Homemade Protein Gluten-Free Granola
Recipe details
  • 5  Servings
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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  • 2 cups gluten-free rolled oats
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup (or honey)
  • 1/4 cup coconut oil (melted)
  • 1 tbsp salt
  • 2 tbsp ground cinnamon
  • 1 tsp vanilla extract (optional)
  • 1/4 cup chia seeds
  • 1 cup almonds
  • 1 cup pepitas (pumpkin seeds)
  • 1 cup raisins
  • 1/4 cup collagen (optional)
  • 1/4 cup vanilla plant based protein (optional)

Preheat oven to 350 degrees.
DRY INGREDIENTS - In a mixing bowl, add the rolled oats, salt, coconut sugar, cinnamon, chia seeds, almonds, pepitas.
WET INGREDIENTS - Add the coconut oil, maple syrup and vanilla extract.
Mix all together until well combined.
Line parchment paper or a silicon mat on a baking sheet. Then distribute the mix evenly.
Pop it in the oven for 20-25 minutes. Half way through the baking process, so about 10 minutes in, use the spoon or spatula to clump the oatmeal pieces together, this is if you want your granola chunkier.
Then take the baking sheet out of the oven and let it cook completely undisturbed for about 30-35 minutes or until completely cooled.
Then start breaking up the granola in chunky or bite size pieces. Mix in the raisins afterwards.
Store it in a tightly sealed container, ziploc bag or mason jar and it should last about 2 weeks or so.
  • Keep an eye on it because you want it golden brown but not burnt.
Clarissa Yang
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