Chewy Granola

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.

Ingredients

  • 2 1/2 cups old fashioned rolled oats (gluten free if needed)
  • 2 Tbsp ground flaxseed meal
  • 1/2 cup walnuts, chopped
  • 1/3 cup honey
  • 1/4 cup butter
  • 1/4 cup light brown sugar, not packed
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/2 cup dried blueberries or raisins

Instructions

  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.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Gluten free

Number of servings (yield): 12

Culinary tradition: USA (General)

Calories: 196

Fat: 9

Protein: 4

Entire recipe makes 12 servings
Serving size is about 1/4 cup
Each serving = 8 Smart Points/5 Points
PER SERVING: 196 calories; 9g fat; 2.8g saturated fat; 28g carbohydrates; 17.5g sugar; 4g protein; 3g fiber

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