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!
- 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.