Homemade Protein Granola: the recipe we always come back to

Crunchy, nourishing, gluten-free and made with ingredients you’d happily keep in your own pantry Some recipes come and go. Others become part of everyday life. This granola belongs firmly in the second category. For years, it has been part of our breakfasts, afternoon snacks and those in-between moments spent moving from meetings to ovens to new recipe ideas. It’s simple to make, packed with real ingredients and built around something we care deeply about: the belief that looking after yourself should never mean giving up pleasure. Naturally gluten-free, vegan-friendly and rich in protein and healthy fats from nuts, it’s one of those recipes that earns its place in your kitchen again and again. Dry ingredients: All the ingredients are accessible and can be easily found in any supermarket. 200 g gluten-free rolled oats. 130 g whole almonds. 110 g pecan nuts. 120 g almond flour. Wet ingredients: 130 g maple syrup. 60 g coconut oil or mild extra virgin olive oil. 60 g peanut butter Wet ingredients: Dark chocolate, roughly chopped Dark chocolate chips Before you begin: One of our favourite little tricks is leaving the almonds and pecans whole. We love finding those large crunchy pieces coated in maple syrup and peanut butter. It creates a far more interesting texture, and every spoonful feels slightly different from the last. Method: 1. Mix the dry ingredients: In a large bowl, combine the oats, almonds, pecans and almond flour. 2. Preheat the oven: Preheat your oven to 160°C. 3. Add the wet ingredients: Pour in the maple syrup, oil and peanut butter. Mix thoroughly until everything is evenly coated. 4. Bake: Spread the mixture evenly across a baking tray lined with parchment paper. Press it down gently with a spoon or spatula to create an even layer. Bake for approximately 25 minutes. Every oven is different, so keep an eye on it during the final few minutes to achieve your preferred level of golden crunch. When should you add the chocolate? You have two options: Add chocolate chips during the last few minutes of baking so that they partially blend into the mixture. Scatter chopped dark chocolate over the granola as soon as it comes out of the oven. The residual heat will melt it slightly, allowing you to stir it through and create delicate ribbons of chocolate throughout the mixture. Our personal favourite. You can watch the full recipe video here. How we like to enjoy it. Granola is one of those foods that never gets boring. Some of our favourite ways to enjoy it include: With coconut yogurt. With fresh seasonal fruit. Sprinkled over a smoothie bowl. With your favourite plant-based milk. As a topping for homemade fruit ice cream. Straight from the jar when nobody’s watching. How to store it: Once completely cooled, transfer the granola to an airtight glass jar. Stored in a cool, dry place, it will stay deliciously crunchy for several weeks. Avoid refrigerating it, as moisture can soften its texture. A small everyday revolution. When we talk about the philosophy behind Milola, we often say that one day we decided to rethink the way we eat. Not because we wanted to follow a trend. Not because we were searching for perfection. Simply because we believed that taking care of ourselves shouldn’t mean giving up the pleasure of good food. This granola was born from that same idea. Simple ingredients. Plenty of flavour. And the conviction that the best recipes usually begin with a thoughtfully stocked pantry. If you make it at home, we hope it becomes one of those recipes you find yourself returning to time and time again.