Your Questions Answered: Protein

You've been asking, and we're here to answer: Would Michele’s Granola ever release a granola with extra protein?

While there are other granolas on the shelf that include soy, pea and whey protein powder to amp up the protein content, we are committed to baking with whole food ingredients that offer protein naturally.

We prioritize this commitment for a few reasons:

The Whole Package

Shelled or hulled oats, nuts and seeds are naturally bundled with plenty of nutrients beyond protein, including essential vitamins, minerals, healthy fats and fiber, contributing to overall nutrition and satiety. Protein powders often lack the whole package, providing just one nutrient--often with other fillers we'd never choose to bake with.

Texture

Our granola’s texture is unlike any other, full of oaty golden chunks studded with seeds and nuts for a satisfying light and crispy bite. Protein powder would likely add a grainy texture, compromising the product's sensory experience.

Taste

The crisp, clean flavor in our recipes comes from real, whole food. Adding a protein powder would alter that important attribute, and we’re not willing to make that sacrifice.

Sustainability

Baking with nuts, seeds and grains from farms and suppliers we trust aligns with our focus on sustainable ingredient sourcing. Protein additives are typically created through industrial processes with greater environmental impact and less sourcing transparency.

Protein powders certainly have a place in many of our diets, offering convenient and often cost-effective nutrition. But in our kitchen, wholesome natural ingredients create the very best granola, muesli and granola butter.

This information in this blog post is intended for for informational purposes only, and should not be construed as nutrition or medical advice. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, you should seek advice from a licensed professional, such as a doctor or registered dietitian.