When my husband gets in from work (in the fall it’s around 7), he says a quick hello and then proceeds to the kitchen where he opens things. Things like the fridge and the snack cabinets. He opens them, stands there for about 20 seconds, and then closes them. Sometimes he opens cabinets where we keep the glasses or the plates. It’s like his hungry stomach is making him confused. High protein granola to the rescue! Let me explain…

I told him that his opening stresses me out in that I feel pressure to have dinner ready the SECOND he walks in. Prompt dinner is way better than confused and anxiety-filled opening. But, let’s face it, prompt dinner isn’t always possible. He needed a high protein snack to bridge the lunch/dinner gap. Ideally it could be kept at room temperature and last at least a week. He shouldn’t need utensils to eat it, either. High protein granola – done and done. With about 10 grams of protein per serving, it’s much higher than your typical granola.

I found all of these ingredients at Giant, so even though you may not have heard of them, they’re all easy to find. The only one I’d never heard of was the TVP. When trolling through the organic grains/seeds/flours, I found it and was shocked at the stats – wonderfully low calorie, high protein, and high fiber. It looks like the crunchy bits in a Luna or Kashi bar (and I think that’s exactly what it is). Who knew you could buy a bag of it, and for under 3 dollars! A great product to add to your morning oatmeal or cereal, as it literally tastes like NOTHING (so, in turn, in tastes like whatever you cook it with) and would increase the protein.

Some recipes I’d read for high protein granola contained protein powder – I decided to omit it in favor of less processed additions, but if you make this and DO add it, let me know the flavor/amount and how it turned out!

He brought the granola to work this morning and here’s hoping that the cabinets are given a reprieve this evening as I’m greeted by a relaxed, well fed man.

High Protein Granola

Makes about 5 cups

2 c. old fashioned oats

1/2 c. almonds (unsalted), roughly chopped

1/4 c. shelled pumpkin seeds (raw, unsalted)

1/4 c. soy nuts (unsalted)

1/2 c. TVP *

1/2 c. brown sugar (packed)

1 tsp. cinnamon

2 tsp. pumpkin pie spice

4 tbsp. butter (1/2 a stick)

2 tbsp. honey

2 tbsp. water

1 c. dried cranberries or cherries

Big pinch salt (kosher, sea or table)

*TVP is high protein textured vegetable protein. It’s made by Bob’s Red Mill (who makes all the organic grains). It’s a soy product that is super high in protein (12 grams per 1/4 c.), fat free, and high in fiber, iron, magnesium and phosphorus. It tastes like nothing. 

1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper (or spray well with nonstick spray).

2. In a large bowl, mix together the oats, almonds, seeds, soy nuts, brown sugar and spices until combined. Do your best to break up any brown sugar clumps. If your brown sugar is sort of dry, add it to melted butter/honey/water mixture instead. 

3. In a glass bowl, microwave butter, honey and water for about 40 seconds. Stir until butter is totally melted.

4. Pour liquids over oat mixture and stir to evenly coat.

5. Spread mixture evenly onto prepared baking sheet and place on center rack of oven.

6. Bake for 20 minutes. Stir, and place back in the oven – set timer for 10 minutes.

7. When there is 5 minutes left on the timer, add dried fruit evenly across the granola.

8. Remove from oven and sprinkle with salt. Let cool completely on sheet.

9. Store up to two weeks in an airtight container at room temperature.