Protein Granola Breakfast Bowls feature a nut-free granola, protein-rich yogurt, honey, and citrus. A satiating start to the day, these yogurt bowls are make-ahead friendly and perfect for busy mornings.
This post is sponsored by Wallaby Organic and Sprouts Farmers Market. I was compensated for my time, however all opinions are my own.
Why You'll Love these Protein Granola Breakfast Bowls
These breakfast bowls are one of my staples for their ease and versatility. I love keeping a batch of protein granola on hand to sprinkle over yogurt, mix with milk, or simply enjoy by the handful. It’s chock-full of heart-healthy fats, fiber, vitamins, and minerals, plus has some serious staying power.
Another reason I love this recipe is for its adaptability—you can use any seed combination for the granola, and any mix of fresh fruit for the bowls.
The granola is just-sweet-enough with a mix of honey and fresh orange juice, which are the perfect breakfast pair. And, in place of vegetable or coconut oil, it calls for extra-virgin olive oil, which lends even more fruity notes. (Trust me, it outshines anything pre-packaged on store shelves!)
Serve over a bowl of Wallaby Organic® Whole Milk Yogurt for the ultimate weekday breakfast win.
Recipe Ingredients and Substitutions:
- Oats: I suggest rolled oats (also called old fashioned oats) for the best texture. Quick oats are more pulverized and won't give the granola its quintessential heartiness and crunch. Steel cut oats, on the flip side, will be far too tough.
- Seeds: This granola uses some of the highest protein seeds including pepitas (pumpkin seeds), hemp seeds, flax, and chia. If you don't have any one of the latter seeds on hand, feel free to use extra of what you do have. (For example, extra hemp in place of flax, etc.)
- Coconut: Using unsweetened coconut makes the granola taste rich and toasty. The coconut flavor isn’t strong; rather, it gives the granola an extra layer of nutty sweetness.
- Olive Oil: Choose a mild, not-too-grassy, not-too-peppery extra-virgin olive oil so that its savory flavor doesn't overwhelm the other ingredients. Alternatively, you can use canola, coconut, or vegetable oil.
- Sweetener: You can use honey or pure maple syrup here. Both options are considered unrefined sweeteners, which offer good-for-you nutrients in addition to their sweet flavor.
- Orange Juice: For a pop of sunshine-y brightness, I love adding a squeeze of fresh orange juice to this granola. To further amplify the pop of citrus, stir in 1 teaspoon of orange zest after the granola bakes.
- Spices: Ground ginger and cinnamon add depth and warming spice to the mix. You can also add some allspice, ground turmeric, or even a pinch of cayenne.
- Wallaby Organic® Yogurt: Made in small batches with premium organic whole milk from family farms, Wallaby Aussie Yogurt is lusciously rich with full-bodied flavor. It also offers a good source of protein and calcium, plus live and active cultures to support gut health.
- Add-Ins: I love adding seasonal fresh fruit to these breakfast bowls. During the cooler months, winter citrus is a staple. However during late spring and early summer, you can't beat fresh berries.
Step 1: Preheat Oven and Prepare Baking Sheet
Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
Step 2: Combine Granola Ingredients
Combine oats, pumpkin seeds, coconut flakes, hemp, chia, flax, ginger, cinnamon, and salt in a large bowl; toss to combine. In a separate smaller bowl, combine oil, honey (or maple syrup), and orange juice; stir with a whisk.
Pour wet ingredients into dry ingredients and stir well to coat. Pour mixture onto prepared baking sheet and spread in an even layer.
Step 3: Bake Protein Granola
Bake granola, stirring and rotating sheet from front to back every 10 to 12 minutes, until golden brown, about 25 to 30 minutes. Remove from oven and let granola cool completely before stirring in optional add-ins (dried fruit and/or cacao nibs).
The granola will continue to crisp up as it cools, so patience is key here. I suggest waiting at least 30 minutes to ensure it’s sufficiently crunchy before diving in.
Step 4: Assemble Yogurt Bowls
Divide Wallaby Organic Whole Milk Yogurt evenly between each of 6 bowls. Top each bowl with a handful of granola and fruit of choice. Drizzle each bowl with honey and garnish with toppings of choice (pomegranate arils, cocoa nibs, extra coconut flakes, etc.)
FAQs and Expert Tips:
How to Know when Protein Granola is Done Baking:
- Homemade granola takes roughly 25 to 30 minutes to bake, however there are always exceptions.
- You’ll know it’s done when the granola is lightly golden and the corners and edges appear crisp. You can also lean on your senses and wait until it smells toasty and fragrant.
- The key is to avoid pulling it out too early or you could rob it of its full crunchy potential.
How Long Does Homemade Granola Last?
- Store granola in a sealed bag or container at room temperature for up to 2 weeks.
- You can also store granola in the freezer for up to 3 months. When ready to use, let it sit at room temperature for 12 hours. The granola will loose a little of it’s crunch over time, but the flavor stays sharp.
How to Serve Granola:
- By Itself: I love snacking on this granola by the handful. Especially when I'm craving something sweet, or need a little afternoon pick-me-up.
- With Wallaby Organic Whole Milk Yogurt: Protein-packed and the best cooling, creamy compliment to crunchy granola.
- Over Pancakes or Waffles: Sprinkle some protein granola + fresh fruit over homemade pancakes or waffles for a texture-loaded breakfast.
- In Trail Mix: Add a handful of chocolate chips and dried fruit to the granola and you have a better-than-store-bought trail mix to satisfy all your snacking needs.
More Healthy Breakfast Ideas:
Protein Granola Breakfast Bowls
- Large rimmed baking sheet
- Large Mixing Bowl
- 2 cups old-fashioned rolled oats
- ½ cup pumpkin seeds (pepitas)
- ⅓ cup desiccated coconut flakes
- ¼ cup hemp seeds
- 2 Tbsp. flax seeds
- 2 Tbsp. chia seeds
- ⅓ cup extra-virgin olive oil
- ¼ cup honey or maple syrup
- 2 Tbsp. fresh orange juice
- ¾ tsp. ground ginger
- ¾ tsp. ground cinnamon
- ¾ tsp. kosher salt
- Optional: dried fruit, cacao nibs
- 1 (32-oz.) tub Wallaby Organic Whole Milk Yogurt
- 3 blood oranges, peeled and sliced (sub fresh berries, or seasonal fruit of choice)
- Optional: honey and pomegranate arils for garnish
- Preheat oven to 325°F.
- In a large bowl, combine rolled oats, coconut flakes, seeds (pumpkin, hemp, chia, and flax), ginger, cinnamon, and salt; stir well. In a separate smaller bowl, combine oil, honey, and orange juice; stir with a whisk. Pour oil mixture over oat mixture and mix well to coat. Spread mixture onto prepared baking sheet in an even layer.
- Bake, stirring and rotating sheet from front to back every 10 to 12 minutes, until golden brown, about 25 to 30 minutes. Let granola cool completely before stirring in optional add-ins (dried fruit and/or cacao nibs).The granola will continue to crisp up as it cools, so patience is key here. I suggest waiting at least 30 minutes to ensure it’s sufficiently crunchy before diving in.
- Place ½ cup yogurt in a bowl and top with a handful of granola and sliced oranges. Drizzle each bowl with honey and garnish with pomegranate arils, if desired.