People often ask me about smart snacking and what are good and healthy snacks to have. I usually recommend something like nuts with a piece of fruit or cheese since the nuts can help keep you feeling satisfied longer, they are a good source of protein, healthy fats, etc. But what happens when you are allergic to nuts? So many of those on the go breakfast bars, energy bars, meal replacement bars…whatever you want to call them… have nuts in them. Which is why I came up with this delicious granola that still reaps great health benefits. When being compared to peanut butter, soy butter has less fat, calories, slightly more fiber, and about the same amount of protein and sodium. woo-hoo! Since I am blogging for Bar Method Fresno, I figured this could be a fun recipe to make with Mom this Mother’s Day. Have fun in the kitchen, get your hands dirty, and enjoy a nice breakfast or snack together.
This is a perfect summer snack or something to top on your morning yogurt. The granola gives the yogurt a perfect crunch and great texture which makes breakfast or snacking fun. One down fall about granola, especially when store bought, is the sugar content. Buuuut, the great thing about making homemade granola is being able to control that amount of added sugar! I also add in dried fruit to give it extra sweetness. If you are not allergic to nuts…add them in! Also add in seeds or even apple cider for sweetness. I recommend to limit your granola to about 1/4 cup to keep portion sizes in check. Pair with yogurt like I said, some non-fat milk and fresh fruit.
Homemade Soy Butter Granola
- 3 cups old fashioned rolled oats
- 3 Tbsp. light brown sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. Mediterranean sea salt
- 1/3 cup honey
- 1/4 cup canola oil
- 1 tsp. vanilla extract
- 1/2 cup raisins
- 1/2 cup - 3/4 cup soy butter or any other nut butter you prefer
- addition mix in's: nuts seeds, dried fruit
- Pre-heat oven to 300 degrees F.
- Mix rolled oats, brown sugar, cinnamon and salt in a large bowl.
- In another bowl, combine honey, oil, vanilla, and soy butter. Pour this over the oats and mix until the oats are all coated.
- Spread the oats in a thin even layer on a cookie sheet. Bake for 15 minutes, then stir. Bake for another 15 minutes, and check again. Oats should turn light brown/golden color.
- Let oats cool for 15 minutes. Oats can remain in an air tight container for up to 3 weeks.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie