In a large mixing bowl combine the rolled oats, chopped almonds, chopped walnuts, shredded coconut, pumpkin seeds, chia seeds, protein powder, ground cinnamon, and salt. Stir until evenly distributed.

Add wet ingredients

In a small bowl or measuring cup whisk together the maple syrup and oil. Pour the wet mixture over the dry ingredients and stir thoroughly until the oat mixture is evenly coated and slightly sticky.

Spread and bake

Spread the mixture in an even layer on the prepared baking sheet, pressing lightly to compact. Bake for 18–22 minutes, stirring gently once at the 10–12 minute mark to promote even browning. Watch closely near the end so nuts don’t burn.

Cool and crisp

Remove from oven and allow granola to cool completely on the sheet; it will crisp up as it cools. Break into clusters with a spatula. Store in an airtight container at room temperature for up to 2 weeks.

Protein Greek Yogurt Base

Combine yogurt and protein

In a medium bowl, add the Greek yogurt and scoop of vanilla protein powder. Whisk or stir vigorously until smooth and the protein powder is fully incorporated. If too thick, add 1–2 tablespoons of water or milk to reach a spoonable consistency.

Sweeten if desired

Taste the yogurt mixture and add the optional honey or maple syrup if you prefer it sweeter. Mix well.

Assemble the Bowl

Layer base

Divide the protein yogurt evenly between 2–3 bowls (depending on desired serving size). This recipe yields about 2 generous bowls or 3 smaller ones.

Add granola and fruit

Top each bowl with 3/4 to 1 cup of the cooled granola (adjust to preference). Arrange the fresh berries and sliced banana on top.

Finish with toppings

Add a teaspoon of peanut or almond butter to each bowl (swirl or dollop). Sprinkle optional flaxseed meal, and drizzle a little maple syrup if desired.

Serve

Serve immediately to keep granola crunchy. If preparing ahead, store granola separately and assemble just before eating.