HOMEMADE GRANOLA RECIPE
This easy homemade granola recipe packs 14 plant points into every batch to support a diverse gut microbiome. Ready in 30 minutes, stores for 6 weeks, and dietitian approved. Save the recipe and book in with our dietitian for personalised nutrition support.
The easiest way to boost your plant diversity before the day has even started
If you have been looking for a reason to make your own granola, this is it. This recipe is not just delicious and incredibly easy to make, it is also quietly doing a lot of nutritional work in the background. With 14 different plant foods in one batch, it is one of the simplest ways to chip away at your weekly plant diversity goals without even thinking about it.
Why plant diversity matters
Research suggests that people who eat 30 or more different plant foods per week have a significantly more diverse gut microbiome compared to those eating fewer than 10. A diverse microbiome is associated with better digestion, stronger immune function, improved mood, and reduced inflammation. The good news is that every plant counts, herbs, spices, nuts, seeds, legumes, wholegrains, and fruit all contribute to your weekly tally.
This granola alone gets you 14 plant points: oats, almonds, walnuts, cashews, pecans, hazelnuts, macadamia, sunflower seeds, pumpkin seeds, soy protein crisps, coconut flakes, cinnamon, goji berries, and olive oil. Not bad for breakfast.
Why you will love this recipe
It comes together in under 30 minutes, stores for up to 4 to 6 weeks in an airtight jar, and is completely customisable to whatever nuts and seeds you have on hand. The trick to getting those satisfying crunchy clusters is pressing the mixture down firmly before baking and resisting the urge to stir it while it is in the oven.
HOMEMADE GRANOLA RECIPE
Prep time: 5 minutes | Cook time: 25 minutes |
Ingredients
2 cups oats
1½ cups mixed nuts, roughly chopped (almonds, walnuts, cashews, pecans, hazelnuts, macadamia)
½ cup mixed seeds (sunflower and pumpkin)
½ cup soy protein crisps
½ cup coconut flakes
½ cup goji berries
⅓ cup maple syrup
¼ cup olive oil
1 tsp cinnamon
Method
Preheat your oven to 150°C and line a large baking tray with baking paper.
In a large bowl, combine the oats, nuts, seeds, cinnamon, olive oil and maple syrup. Stir until everything is well coated.
Tip the mixture onto your prepared tray, spread it out evenly, and press down firmly with the back of a spoon. This step is key for creating those chunky clusters, so don't skip it.
Bake for 20 to 25 minutes until golden. Remove from the oven and scatter the soy protein crisps and coconut flakes evenly over the top, gently pressing them in. Return to the oven for a further 2 to 5 minutes. Keep a close eye on it at this stage as the coconut can catch quickly.
Remove from the oven and allow to cool on the tray for 10 minutes without disturbing it. Once cooled, break into clusters and mix through the goji berries.
Transfer to an airtight glass jar and store for up to 4 to 6 weeks.
Serving suggestions
Serve with your favourite yoghurt and fresh fruit for even more plant points, over smoothie bowls, or simply with milk as a high fibre, nutrient dense breakfast or snack.
Tips and swaps
Any combination of nuts and seeds works here, use whatever you have in the pantry. Each different variety you add is another plant point towards your weekly 30. You can also swap maple syrup for honey, or add a pinch of vanilla for extra warmth.
Want more?
Loved this recipe? Head over to my Instagram at @wrightdietitian for more recipes, plant point inspo, and everyday nutrition tips.
Ready to take your nutrition further? I work with clients one on one across Booragoon, Port Kennedy, and via Telehealth. Book your initial consultation through this booking link and let's get started.
