Are steel cut oats part of your morning routine? With this recipe for Steel Cut Oat Granola, they soon will be! Unlike flat rolled oats, steel cut varieties remain in their dynamic groat form—giving them a slightly nutty taste and more satisfying texture.

A quarter cup of uncooked oats delivers 26 g of carbohydrates, 4 g of fibre, 7 g of protein, and 10% of your recommended Daily Value (DV) of iron [1]. Their low glycemic index and healthy balance of carbohydrates, including being a source of soluble fibre, supplies energy to the body and assists in the utilization of fats.

Don’t worry if your mornings are too rushed to cook oatmeal. With this delicious granola recipe, you can still reap the nutritional benefits of steel cut oats in a convenient, ready-to-eat format. The crunchy texture of this steel cut oat granola pairs well with yogurt and soy milk, or can be sprinkled on fresh fruit.

Ingredients:

  • 2 cups steel cut oats
  • ½ cup almonds, roughly chopped
  • ½ cup walnuts, roughly chopped
  • ½ cup dried coconut flakes, unsweetened
  • ½ cup sunflower seeds
  • 2 tbsp. sesame seeds
  • 4 tbsp. honey
  • 4 tbsp. coconut oil
  • 4 tbsp. apple or cranberry juice
  • 1 tsp. pure vanilla extract
  • ½ cup cranberries
  • 2 tbsp. chia seeds

Directions:

  1. Combine oats, almonds, walnuts, coconut, sunflower seeds, and sesame seeds in a large bowl and mix.
  2. Measure honey, coconut oil, and juice into a small glass bowl and microwave for about 20 seconds until melted.
  3. Add vanilla and mix until combined.
  4. Poor liquid onto oat mixture and toss until well coated.
  5. Spread onto a baking sheet and bake at 250 degrees F for 15 minutes.
  6. Stir, then bake for an additional 10 minutes or until lightly golden.
  7. Allow to cool, then mix with cranberries and chia. Store in an air tight container.

Breakfast is the most important meal of the day. Rather than skip it, make it convenient!

References:

  1. USDA. “National Nutrient Database for Standard Reference Release 28.”  Agricultural Research Service. Web. 26 January 2016.