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!

Chewy Granola


Try this homemade granola with dried blueberries. It’s soft and chewy, loaded with fiber and whole grain goodness.
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
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


  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or foil.
  • In a large bowl, combine the oats, flaxseed, walnuts and dried fruit. Mix to combine.
  • In a small microwave safe bowl or saucepan, combine the honey, butter, brown sugar, vanilla and salt.
  • Heat until melted and stir until combined.
  • Pour the honey butter mixture over the oat mixture.
  • Stir to combine well.
  • Spread the oat mixture out onto the prepared pan in a single layer.
  • Bake for 10 – 15 minutes, stirring halfway through.
  • Store in an airtight container in the refrigerator for up to two weeks.


Entire recipe makes 12 servings
Serving size is about 1/4 cup
Each serving = 7 Points*
*based only on ingredients that have an SP Freestyle value 


Calories: 159 kcalCarbohydrates: 20.6 gProtein: 3.1 gFat: 8.1 gSaturated Fat: 2.7 gCholesterol: 10 mgSodium: 80 mgPotassium: 112 mgFiber: 2.1 gSugar: 12.5 gCalcium: 10 mgIron: 0.7 mg

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