You’ll love this hemp granola because it’s protein-packed, gluten-free, and has zero refined sugar added in. The crunchiness comes from the combination of hemp seeds, sunflower seeds, and buckwheat groats. This protein granola is naturally sweetened with a little maple syrup. Top your morning yogurt with this protein-packed granola for the easiest of mornings!
Easy Protein-Packed Hemp Granola
Granola is one food I always keep on hand for a simplified morning. After watching how easy it is to make, you’ll want to keep it stocked too! Plus it’s packed with fiber, protein, and healthy fats.
If you love easy make ahead breakfasts, be sure to grab my free breakfast ebook below!
What you’ll need to make hemp granola
- Raw buckwheat groats
- Hemp seeds
- Sunflower seeds
- Sea salt
- Unsalted butter (or coconut oil)
- Maple syrup
- Peanut butter (or any nut/seed butter)
- Vanilla extract
- Unsweetened shredded coconut flakes
How to make granola
I’ve shared the recipes for chocolate peanut butter buckwheat granola and maple coconut peanut crunch granola before and this recipe follows the same steps. The thing I love most about making those granolas plus this one is how simple they are!
There are 3 simple steps.
- Warm and whisk the wet ingredients together.
- Mix the dry ingredients together right in your baking dish.
- Stir wet ingredients into dry and bake!
How to customize your hemp granola
In the recipe video I ran out of buckwheat so I increased the amount of sunflower seeds. Granola is super customizable allowing you to use what you have on hand. Out of sunflower seeds? Use pumpkin seeds.
I also use peanut butter in the video, but as I mention you can use any nut/seed butter. Change the flavor slightly and use whatever nut/seed butter you’ve got!
The recipe is super customizable so make it work for your pantry! Now let’s get to this amazing recipe!
Kids in the kitchen
I took a pause this week from creating a Colorful Cooking For Kids recipe lesson because I wanted to bring you into the kitchen with myself and one of my kiddos!
Nova was game for making granola and let me tell you, it’s such a joy bringing that silly 4-year old into the kitchen right along with me.
She is full of excitement and joy and is always eager to help.
Want to know one of her favorite kitchen activities? Cracking eggs! Her skills have been improving a ton with practice over the past year and I can now let her crack solo, of course checking for shells which often still make an appearance.
There were no eggs being cracked in our granola recipe, but still a lot of fun getting help from her! Measuring, pouring and mixing are great early skills to learn and practice.
More granola recipes to try
- Chocolate peanut butter buckwheat granola
- Maple coconut peanut crunch granola
- Maple almond olive oil granola
- 1/2 cup Unsalted butter (1 stick)(or coconut oil)
- 1/3 cup Maple syrup (can use up to 1/2 cup)
- 1 tbsp Peanut butter (or any nut/seed butter)
- 1 tsp Vanilla extract
- 2 cups Raw buckwheat groats
- 2 cups Raw sunflower seeds
- 2 cups Hemp seeds
- 1.5 tsp Cinnamon
- 1 tsp Sea salt
- 1/2 cup Unsweetened shredded coconut flakes
- Pre-heat oven to 325 degrees.
- In a small pot over low-medium heat add the butter and allow it to melt. Once it has fully melted, stir in the maple syrup, peanut butter and vanilla extract. Whisk to combine, and set aside.
- In a 9"x13" glass baking dish, combine the buckwheat, sunflower seeds, hemp seeds, cinnamon and sea salt. Pour the butter mixture in and stir to fully coat the dry ingredients.
- Bake for 20 minutes, stir the granola, then bake another 15 minutes. After 15 minutes, stir the granola. It should be less wet and beginning to get a golden color around the edges. Stir in the shredded coconut and bake for 5 more minutes.
- After 5 minutes remove from the oven and allow to fully cool before storing in an air tight container at room tempterature.
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!