One of my favorite breakfasts is whole grain granola with yogurt and fruit. It’s something that I never get tired of, and granola is easy to take with me.

It’s a great snack and perfect for a healthy breakfast when I’m traveling if I’m not sure whether or not the breakfast is something I can eat – you can almost always get yogurt. I like to add fresh fruit to it, strawberries, raspberries, blueberries, bananas, peaches – whatever I happen to have on hand. In less than 5 minutes I’ve got a delicious breakfast that’s full of protein fiber and healthy fats.

One of my favorite granolas is a gluten free one from Van’s foods. I love it because it’s soft and chewy, but it’s also expensive. This granola recipe is just as good, cheaper to make and something I can whip up in no time! I keep a very close eye on mine so that I don’t overcook it.

It’s fine when it’s crunchy, but my preference is the soft and chewy granola, so I don’t cook mine for very long. If you prefer a little crunchier granola, just cook it a little longer.

This is perfect for breakfast or a snack, it’s filled with essential fats and has 3 grams of fiber per serving!

from votes
Chewy Granola
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Try this homemade granola with dried blueberries. It’s soft and chewy, loaded with fiber and whole grain goodness.
Servings: 12 servings
Calories: 159 kcal
  • 2 1/2 cups old fashioned rolled oats (gluten free if needed)
  • 2 Tbsp ground flaxseed meal
  • 1/2 cup walnuts (chopped)
  • 1/4 cup honey
  • 1/4 cup light butter
  • 1/4 cup light brown sugar (not packed)
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/2 cup dried blueberries or raisins
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or foil.
  2. In a large bowl, combine the oats, flaxseed, walnuts and dried fruit. Mix to combine.
  3. In a small microwave safe bowl or saucepan, combine the honey, butter, brown sugar, vanilla and salt.
  4. Heat until melted and stir until combined.
  5. Pour the honey butter mixture over the oat mixture.
  6. Stir to combine well.
  7. Spread the oat mixture out onto the prepared pan in a single layer.
  8. Bake for 10 – 15 minutes, stirring halfway through.
  9. Store in an airtight container in the refrigerator for up to two weeks.
Recipe Notes

Entire recipe makes 12 servings

Asian Shrimp Stir Fry - 1 Point

Serving size is about 1/4 cup

Each serving = 7 Points*

*based only on ingredients that have an SP Freestyle value 

Nutrition Facts
Amount Per Serving
Calories 159 Calories from Fat 73
% Daily Value*
Fat 8.1g12%
Saturated Fat 2.7g17%
Cholesterol 10mg3%
Sodium 80mg3%
Potassium 112mg3%
Carbohydrates 20.6g7%
Fiber 2.1g9%
Sugar 12.5g14%
Protein 3.1g6%
Calcium 10mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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