Peanut Butter Pumpkin Protein Granola


I love this new granola. I have posted granola before and I lovelovelove that recipe! This one is new though. Inspired by my new favorite workout blogger (tabata!) I made a few changes to her recipe because I can only make what I have on-hand in ingredients already- my children sometimes just won’t let me leave the house- I am sure you get this.  And change is sometimes good-  Keeps things interesting.  Full of protein, good for you ingredients, and plenty of crunch (and a bit of sweet) this little number kind of rings my bell in the morning.  If I have a smoothie for breakfast, a handful of this is just a little crunch on the side… so my mouth doesn’t forget how to chew.  A real thing.  Just saying.

Just mix the dry:

protein granola

Mix the dry in a HUGE bowl to make this really easy. I use my salad bowl!

With the wet:

protein granola

Press the wet into flattened huge granola bar.

And Bake.

protein granola

Voila! Done in under 30 minutes!

Here’s the recipe.  Pin it to save!:

Peanut Butter Pumpkin Protein Granola

Peanut Butter Pumpkin Protein Granola


  • Dry Mix:
  • 2 cups rolled oats (old fashioned kind)
  • 1/4 cup raw sunflower seeds
  • 1/4 cup sliced raw almonds
  • 1/4 cup dried cranberries
  • 1 teaspoon pumpkin pie spice
  • 1 scoop (3 Tbsp) of a vanilla flavored protein powder (I use a vegan brand)
  • Wet Mix:
  • 1/4 cup smooth, natural peanut butter
  • 1/4 cup overflowing of pumpkin puree
  • 1/4 cup pure maple syrup (or honey)
  • 1 teaspoon pure vanilla extract


Mix the dry ingredients in a large bowl. Set aside.

In a separate smaller bowl, mix the wet until combined.

Add the wet to the dry, making sure to totally cover and incorporate all the wet with the dry. I think pressing with a rubber spatula does the job nicely.

Line a rimmed sheet pan, or cookie sheet with parchment.

Press the mixture into the pan, so it looks like one big, flat granola bar - should be 1/2 inch thick or so.

Next, bake for 20 minutes at 350*.

Using a flat spatula, flip the granola over (it will break up a bit) and bake for another 15-20 until it is lightly browned and hardened up. Don't overcook, as the cranberries will be too hard.

Remove from the oven, and let cool. Break it into large pieces and store covered.

Let me know in the comments below:

What do you think? Try? Pass? Sick of pumpkin?

I have to have crunch in the morning or I feel deprived of my eating.  What do you NEED in the morning to get you going- coffee aside!



One thought on “Peanut Butter Pumpkin Protein Granola

  1. Pingback: Top 6 Great Pumpkin Recipes from H.A.G. | Hardly A Goddess

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