Most store-bought granola is basically dessert dressed up as breakfast. This version keeps the crunch and the flavor while actually being built around fiber, oat beta-glucan, pumpkin seeds, and a modest amount of natural sweetness that doesn't spike your blood sugar the second you wake up. Bake a batch on Sunday and breakfast is sorted for the week. Serve it over coconut yogurt with papaya and lime for a fuller breakfast, or check out more ideas in our 5 fast gut-friendly breakfast ideas.
Ingredients
- 3 cups rolled oats
- 1 cup pumpkin seeds
- 1/2 cup sliced almonds
- 1/3 cup olive oil or melted coconut oil
- 1/3 cup maple syrup or honey
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup dried fruit (unsweetened), added after baking
Instructions
- Preheat oven to 160C. Line a large baking sheet with parchment.
- Combine oats, pumpkin seeds, and almonds in a large bowl.
- Whisk oil, maple syrup, cinnamon, vanilla, and salt together. Pour over the dry ingredients and mix until evenly coated.
- Spread in an even layer on the baking sheet. Bake 22-25 minutes, stirring once halfway, until golden.
- Cool completely on the tray, then stir in dried fruit. Store in an airtight container for up to 2 weeks.
Nutrition Facts (per serving, 1/2 cup)
| Calories | 310 |
| Total fat | 18g |
| Total carbohydrates | 32g |
| Dietary fiber | 6g |
| Protein | 8g |
| Sodium | 55mg |
Why This Is Good for Your Gut
Oat beta-glucan is a well-studied prebiotic fiber that feeds Bifidobacterium and Lactobacillus. Pumpkin seeds provide zinc, structurally necessary for tight junction protein function in the gut lining. Almonds have documented prebiotic effects in clinical research.
Let it cool completely on the tray before storing. That's the step that actually gives you the clumps and crunch. For a snack with a similar crunch factor, our flaxseed crackers with avocado are worth keeping on hand too.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
