After a recent trip to Sydney where I consumed quite a bit of delicious nutty granola, I was inspired to make a new version at home. This version goes well eaten with your favourite milk or yogurt or as a delicious topping on your favourites smoothie. I have also just eaten it by the handful for a snack when I am hungry too!
This nutty granola recipe is also an excellent option for those who follow a plant-based diet as it contains soy protein crisps instead of animal-based protein sources. Soy protein crisps are a great source of protein and are known for their high nutritional value. As you can see below the soy protein crisps I use have 17.8g of protein per 30g serve.
The combination of rolled oats, mixed nuts, soy protein crisps, and buckwheat kernels provides a great balance of protein, fibre, and healthy fats. Rolled oats are a good source of soluble fibre, which has been shown to help lower LDL cholesterol levels and reduce the risk of heart disease. Oats also contain beta-glucan, a type of fibre that can help regulate blood sugar levels and promote feelings of fullness. The buckwheat kernels are great for added crunch, are a good source of fibre, protein, and complex carbohydrates. Buckwheat kernels have been shown to help regulate blood sugar levels and reduce inflammation so are a great healthy addition to homemade nutty granola.
The honey and vanilla gives the granola a delicious flavor and natural sweetness to the recipe, making it a perfect breakfast option for those who like something a little sweet. Making homemade granola is easier than you think and it is often much healthier than store-bought granola, which can be loaded with added sugars, preservatives and other fillers. Plus by making it yourself, you can customise the recipe to your liking by adding or substituting ingredients. You will notice that there is no dried fruit in this recipe and that is because I am really just not a fan! But if this is something you like you can always add some to the recipe.
Based on 100 grams per serve the recipe makes 19 servings, so it is great for feeding the family. This is compared to the standard store-bought serving which is generally 50 grams which personally I never find is enough for me for a meal but you work out what works for you! I added the recipe to My Fitness Pal so you can have an indicative idea of the macronutrient breakup and energy intake – please note this is a guide only.
Homemade Nutty Granola Recipe
- 750 gms rolled oats
- 400 grams mixed nuts
- 150 grams soy protein crisps
- 100 mls coconut oil (melted)
- 100 grams honey
- 2 tsp vanilla extract
- 100 grams buckwheat kernels
- Preheat the oven to 160°C.
- In a large bowl, combine the rolled oats, mixed nuts, soy protein crisps, and buckwheat kernels.
- In a small saucepan, melt the coconut oil and honey over low heat. Add the vanilla extract and stir to combine. You can also do this in the microwave if you prefer.
- Pour the liquid mixture over the oat mixture and stir until everything is evenly coated.
- Spread the mixture evenly onto two large baking sheets lined with parchment paper.
- Bake for 25-30 minutes, stirring every 10 minutes to ensure even browning.
- Remove from the oven and let the granola cool completely on the baking sheets.
- Once cooled, store in an airtight container at room temperature.
If you are after other breakfast cereal recipes you can find these also on the blog: