Store-bought granola can be full of added sugar and low in fiber and nutrition. This crunchy high fiber granola is full of great ingredients and will fill you up, making it the perfect healthy breakfast!
I have a love/hate relationship with granola. Love because granola. Duh. Crunchy, sweet, versatile… what’s not to love? Well, a lot of store-bought (and even a lot of homemade) are full of sugar, high in calories, high in carbs, and low in fiber and nutrition.
Recently, I set out on a mission to make a high fiber granola that tastes delicious, but packs in a lot of nutritional value. I definitely hit the jackpot with this crunchy high fiber granola. It’s lightly sweet, perfectly crunchy, and packs in 14 grams of fiber!
Most importantly, this crunchy granola is delicious.
Let’s talk about what goes into this high fiber granola:
- Rolled Oats
- Shredded Coconut
- Slivered Almonds
- Chia Seeds
- Psyllium Husks
- Honey
- Coconut Oil
- Cinnamon
- Vanilla
The bulk of the fiber comes from the chia seeds and psyllium husks. I’m sure you’ve heard of chia seeds by now since they have gained popularity over the last few years. Psyllium husks are basically pure fiber – 1 tablespoon contains 6 grams of fiber, making them perfect for high fiber granola.
The whole granola making process couldn’t be any easier. Measure your ingredients, mix ’em up, and bake until golden. If you want larger clusters, avoid stirring the granola until it has cooled. I like a mix of clusters and pieces, so I lightly mix mine.
Before you know it you’ll have granola at the ready for breakfast or a crunchy snack. Just 1/2 cup of this granola, some milk, and a handful of raspberries makes for a satisfying breakfast. I also love pairing it with low-sugar Icelandic yogurt and raspberries. You’ll be shocked at how well this fills you up (thanks to that fiber!) and keeps you satiated throughout the morning.
Nutrition
Let’s break down the nutritional value. A 1/2 cup serving of this high fiber granola clocks in at 260 calories, 13 grams fat, 18 grams net carbs (carb count minus the fiber), 5 grams protein, and 14 grams of fiber.
I consider the 1/2 cup portion as a meal with milk or yogurt, but a 1/4 cup would make for a good snack portion size.
Most store-bought granolas have around 2 grams fiber, which means they don’t fill you up for very long. Fiber is super important in our diets as it adds bulk in the digestive tract to help move things along. Not very glamorous, I know, but it also helps with blood sugar regulation, weight loss, and can lower cholesterol. Pretty cool, right?!
Ok now that we’ve had a little nutrition lesson… ?
You can change up this granola pretty easily by using whatever your favorite nut is and playing with the flavorings. Dried fruit can also be added, but I like to eat mine with fresh fruit so I skipped out on that. Dried fruit would make this a great on-the-go option, though!
Crunchy high fiber granola has quickly become one of my new favorite breakfasts. It’s easy to make, healthy, and super delicious! What more could you ask for?
- 1 ½ Cups Gluten-Free Rolled Oats*
- ½ Cup Slivered Almonds, or any nut you like
- ½ Cup Coconut Flakes
- ½ Cup Chia Seeds
- ¼ Cup Psyllium Husks
- 1/3 Cup Honey*
- 2 Tablespoons Coconut Oil
- ½ Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
- Pinch of Salt
- Preheat the oven to 325º.
- In a large bowl, combine the oats, almonds, coconut flakes, chia seeds, and psyllium husks. Set aside.
- In a small pot over low heat, combine the honey, coconut oil, and cinnamon unti everything is melted and well combined. Remove the pan from the heat and stir in the vanilla extract and salt.
- Pour the honey mixture over the granola ingredients and toss well until everything is coated.
- Pour the granola mixture between 2 baking sheets and transfer to the preheated oven.
- Bake the granola for 15 minutes and then rotate the pans (rotate the back to the front and rotate racks, too). Then, bake the granola for another 15 minutes. You want the granola to be golden brown, so continue rotating the pans if yours isn’t ready at the 30 minute mark. Avoid stirring the granola if you want clusters!
- Allow the granola to cool completely before transferring to a jar or airtight container for storage.
- Yield: 5 cups (10 ½ Cup Servings)
- *If you don't need this gluten-free, you can use any rolled oats.
- *1/3 cup of honey adds a light sweetness, so if you prefer a sweeter granola you may want to increase it to a 1/2 cup. I recommend making it first with the 1/3 cup and then if you find it not sweet enough, just drizzle it with honey when you eat it. Then, next time you make it you can adjust the amount to suit your taste.
Love granola……and this looks fantastic!!!!!!!!!
Hi Keri,
This looks delicious. Could I sub the chia seed for flax seed and use Extra Virgin Olive Oil instead of coconut oil.
Thank-you,
Priya
Flax seed will work, but I wouldn’t recommend the olive oil as it has a strong flavor and is too savory for this. However, if you don’t mind that, then go for it!
I was wondering about adding hemp seed, wheat germ, crushed walnuts and cashews, and possibly a little protein powder. What do you think?
Great for the breakfast. Your recipe and instruction are easy to follow. Thank Keri
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I’ve been looking for a higher fiber lower sugar granola for my kids. Can you share what brand psyllium husks you use? Thanks!
I like the Indus Organics brand or the Whole Foods 365. Both can be found on Amazon!
thanks!
You use whole husk or powder?
Thank you so much for recipe! My favorite breakfast is yogurt, fruit, and granola. I made the granola when I got home from work today, now I absolutely cannot wait for breakfast tomorrow. The house smells amazing.
Thank you for sharing, Kathi! I hope you love it!
This is my FAVORITE granola!!! It is amazing, getting ready to make my second batch…1st one went pretty quick! My only complaint is that when I saved it on Pinterest, it comes up as “Spring Spaghetti Carbonara”, and I have to search your website for the recipe.
Thank you for the recipe, but can you fix the link please?
I’m so happy you love it Kathi! I’m sorry for the trouble you are having with the pin – I’m not sure why. I’ve checked all the links and have pinned it a few times without an issue. Maybe try again or visit my Pinterest page and try pinning it from there?
Sorry to bother you, just want to help you figure this out for others. I just deleted the pin and pinned it again like you suggested from the actual recipe on your site, and it still came up with Spring Spaghetti Carbonara.
I’m so sorry that keeps happening, Kathi. Whenever I pin it, it works. So strange! Here is the link to the pin that is working for me – maybe you can try pinning that! https://www.pinterest.com/pin/548242954645087654/
Yes!!! It worked!
I lOVE this!!! To me it taste like graham crackers. My favorite breakfast is greek yogurt, fruit, this granola and a drizzle of raw honey.
Thank you so much for this great Healthy Granola recipe.
P.S. I saved this on Pinterest, but when I click on the link it takes me to your recipe for Spring Spaghetti Carbonara. That sounds good too, but then I have to go to recipes, to breakfast, then select the ganola. Just an FYI
Omg I love, love, love this Granola! I can’t believe I have left it this long to make my own! Your recipe is so easy to follow and is so tasty, crunchy and just sweet enough.
I added seeds, chopped almonds, chopped Brazil nuts and chopped hazelnuts and I love the coconut and nutty taste. I have mine with fruit and yogurt. Also just to nibble on.
Definite Winner!
I followed the recipe exactly except added a little less chia seeds. When I tasted it, was really sticking to my teeth and left that thickness from the the psyllium husk. I might just add to something like smoothie or ice cream.
Hi, this sounds great! Do you think it would work without the honey and adding fresh berries when serving instead? Or is the honey essential?
What is a healthier substitute for coconut oil that would work in this?
How much fiber would there be without the psyllium husks?
I have made this granola probably 6 times in the last two weeks and these ratios are perfect. I love it!
I wondered if you could sub out the psyllium husk for flax seed meal?
Hi there – thanks so much for this recipe. When I did the math on the fiber, though, it comes to 102 g total, which equals only 10g per serving, not 14. Still a great recipe!
I just made this and it was delicious!! Thank you!