Homemade Protein Powder Recipe - Easy and Delicious

homemade protein powder in a glass mason jar

Homemade Protein Powder Recipe - Easy and Delicious

If you've been wondering if you can make your own protein powder at home, good news — you absolutely can! It's not only easy but also a great way to control the healthy fats, essential nutrients, and protein sources you're putting into your body. Plus, with this homemade protein powder recipe, you won’t have to worry about artificial sweeteners or questionable ingredients.

Course Seasoning

Cuisine American

Diet Vegan, Vegetarian

Keyword homemade protein powder recipe

Prep Time 5

Total Time 5

Servings servings

Calories 188kcal

Author Cindy Newland with Intentionally Eat

Ingredients

1 cup quinoa flakes
1 cup hemp seeds
1 cup pumpkin seeds
1/2 cup chia seeds
1/2 cup flaxseed meal
1 tsp sea salt

Optional Add-ins

2 Tbsp cocoa powder
2 Tbsp peanut butter powder
1-2 Tbsp sweetener - monk fruit, allulose, stevia, etc
1 tsp vanilla powder
1 tsp cinnamon

Get Recipe Ingredients

Instructions

In a high-speed blender, food processor, or spice grinder, blend the quinoa flakes, pumpkin seeds, hemp seeds, chia seeds, and flax seeds into a fine powder, scraping down the sides as needed.
Add salt and optional ingredients if using. Mix well. Store in an airtight container.

Notes

The Nutritional Information is only an estimate and does not incorporate the optional ingredients. The accuracy of this recipe may differ depending on the ingredients you use.

How to Use This Homemade Protein Powder

Add 2 Tablespoons for a delicious protein-packed smoothie, oatmeal, smoothie bowl, or plant-based yogurt.

How to Store:

Pantry: Transfer your homemade protein powder to an airtight container and store it in a cool, dry place for 4-6 weeks.
Refrigerator: If you double the recipe and make a large batch, you can extend the freshness by placing the protein powder in an airtight container in the fridge. The cooler temperature slows down the oxidation of the healthy fats.
Freezer: You can even freeze a batch for 6+ months - just let it come back to room temp before scooping.
Optional for Long-Term Storage: If you're making a big batch and want every scoop to taste as fresh as Day 1, toss a food-safe oxygen absorber packet into the container before sealing or use this electric mason jar vacuum sealer.

Nutrition