Granola — Recipe 49 of 60
Chia Seed & Pumpkin Seed Protein Granola
A protein-boosted homemade granola that uses soy isolate powder baked directly into the clusters — a clever technique that transforms ordinary granola into a genuinely high-protein food without changing the taste or texture. Crunchy, golden and naturally sweetened, this granola works as a breakfast cereal, a yogurt topping or a straight-from-the-bag snack.
Nutrients (per serving)
- Calories
- ~320kcal
- Protein
- ~18g
- Carbs
- ~34g
- Fat
- ~12g
Ingredients
What you need
- 012 tbsp black chia seeds
- 024 tbsp pumpkin seeds
- 033 tbsp sunflower seeds
- 0425g soy isolate powder
- 05180g rolled oats
- 063 tbsp honey or maple syrup
- 072 tbsp coconut oil, melted
- 081 tsp vanilla extract
- 091 tsp cinnamon
- 10½ tsp ground ginger
- 111 pinch of salt
- 122 tbsp water
Instructions
How to make it
- 01
Preheat oven to 160°C and line a large baking tray with parchment paper.
- 02
In a large bowl combine rolled oats, pumpkin seeds, sunflower seeds, cinnamon, ginger and salt. Mix well.
- 03
In a separate small bowl whisk together melted coconut oil, honey, vanilla extract and water until fully combined.
- 04
Add soy isolate powder to the wet mixture and whisk vigorously until completely dissolved and smooth — dissolving it in the wet mixture first prevents dry protein powder pockets forming in the finished granola.
- 05
Pour the wet mixture over the dry ingredients and toss very thoroughly until every oat and seed is evenly and generously coated.
- 06
Spread the mixture in a thin, even layer across the entire lined baking tray. Press down firmly with the back of a spoon or spatula to compact the mixture — this creates clusters rather than loose granola.
- 07
Bake for 20–25 minutes until deep golden brown, checking every 5 minutes after the 15 minute mark as protein powder can cause the granola to brown faster than normal.
- 08
Remove from oven and immediately sprinkle chia seeds evenly over the hot granola — do not bake chia seeds as they burn easily and lose their omega-3 content at high heat.
- 09
Let cool completely on the tray without stirring or breaking for at least 45 minutes — the granola will harden and form clusters as it cools.
- 10
Once completely cooled break into clusters by hand and store in an airtight container at room temperature for up to 2 weeks.
- 11
Serve with plant-based milk, yogurt or eat dry as a snack.
The science
Why it's good for you
Dissolving soy isolate powder into the wet coating mixture before baking is the key technique that makes this granola genuinely high-protein rather than just granola with protein powder dusted on top. Each serving delivers 18g of complete plant protein — comparable to a chicken breast — in a convenient, shelf-stable format that needs no refrigeration. Adding chia seeds after baking rather than before is a deliberate nutritional decision — high heat destroys a significant portion of the omega-3 fatty acids in chia seeds, so adding them to the hot granola fresh from the oven allows the residual heat to lightly toast them without degrading their essential fats. Pumpkin seeds baked into the granola provide magnesium and zinc while sunflower seeds contribute vitamin E and selenium. Rolled oats form the beta-glucan fiber base that lowers cholesterol and stabilizes blood sugar. A genuinely functional food that earns its place in any healthy kitchen.