20g protein, 10g fibre Tiramisu granola

Date: 2026-08-10 11:00:02

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High protein, high fibre Tiramisu granola! Welcome to Frotein, a series of recipes that have both fibre and protein…You can have it all 🫵

🥣 Most granolas in the supermarket are surprisingly high in sugar and not particularly high in protein. That’s why I love making my own.

You get complete control over the ingredients, it’s cheaper than you think and one tray can sort breakfast for the week.

This version combines oats, nuts, seeds, cacao and coffee for a breakfast that gives you fibre, protein and healthy fats, whilst tasting like a treat.

✍️ We’ll be sharing plenty more Frotein recipes, so make sure you’re following along.

📲 And if you’re a granola lover, there are loads more granola recipes on The Doctor’s Kitchen app. Simply download it and search “granola”.

Ingredients (serves 8)

400g porridge oats (rolled)
200g mixed nuts, roughly chopped
1 tsp cinnamon (ground)
50g pumpkin seeds
25g sunflower seeds
25g flaxseed (linseed)
3 tbsp cacao powder (raw)
85ml honey
100g almond butter
90ml coffee (freshly brewed; we used 1.5 double espresso shots)
1 tsp vanilla essence
2 tbsp coconut oil
2 eggs (just the whites)

Method:

1. Preheat the oven to 170°C/150°C fan. Line a large baking tray with baking parchment.
2. In a large bowl, mix together the oats, nuts, cinnamon, seeds and cacao powder, until well combined.
3. In a small saucepan, combine the honey, almond butter, coffee, vanilla and coconut oil and place over a low–medium heat. Stir until melted and well combined.
4. Pour the melted mixture over the dry ingredients and stir until everything is coated.
5. In a small bowl, gently whisk the egg whites until frothy. Pour over the granola mixture and stir to combine.
6. Transfer the granola mixture to the lined baking tray and spread out in an even layer. Sprinkle with a pinch of salt and press everything down with a spatula.
7. Place in the oven for 40 minutes until golden and crisp. Leave to cool completely on the baking tray before breaking up with a spoon and storing in a glass jar.