This commercial granola contains inflammatory seed oils (canola/sunflower oil) and highly processed soy protein isolate. Our DIY version eliminates these problematic ingredients, using avocado oil and clean plant protein plus almonds for a nutritionally superior, inflammation-free granola.
Based on: Protein Oats & Honey Granola
· Makes approximately 25 servings
· Serving: 0.667 cup (65g)
Why This Recipe is Seed Oil Free
Commercial Protein Oats & Honey Granola from Nature Valley often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Protein Oats & Honey Granola may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic old-fashioned rolled oats
1200g (about 12 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary carbohydrate base providing fiber, B vitamins, and hearty texture
Organic pea protein powder
150g (about 1.5 cups) · Anthony's Organic Pea Protein Powder
Clean plant-based protein to replace processed soy protein isolate
Raw almonds
200g (about 1.5 cups) · Terrasoul Superfoods Organic Raw Almonds
Natural protein, healthy fats, and crunch texture
Raw honey
180ml (about 0.75 cup) · Nature Nate's 100% Pure Raw Unfiltered Honey
Natural emulsifier to replace soy lecithin and help binding
Pure vanilla extract
10ml (about 2 teaspoons) · Simply Organic Pure Vanilla Extract
Natural flavoring to replace artificial 'natural flavor'
Redmond Real Salt
6g (about 1 teaspoon) · Redmond Real Salt Fine Sea Salt
Mineral-rich salt for flavor enhancement
Baking soda
3g (about 0.5 teaspoon) · Bob's Red Mill Baking Soda
Leavening agent for light, crispy texture
Instructions
Step 1. Preheat your oven to 300°F (150°C). Line two large rimmed baking sheets with parchment paper. In a large mixing bowl, combine 1200g rolled oats, 150g pea protein powder, 200g roughly chopped almonds (chop into quarters for best texture), 100g coconut sugar, 8g sunflower lecithin powder, 6g salt, and 3g baking soda. Whisk dry ingredients thoroughly for 2-3 minutes to ensure even distribution - protein powders and lecithin tend to clump if not properly mixed.
Step 2. In a separate bowl, warm 180ml honey and 60ml molasses together in the microwave for 30-45 seconds until just pourable (don't overheat or honey loses nutrients). Stir in 80ml avocado oil and 10ml vanilla extract until completely combined. The mixture should be smooth and pourable - if too thick, warm for another 15-20 seconds.
Step 3. Pour the wet mixture over the dry ingredients and mix thoroughly with a large wooden spoon or spatula for 3-4 minutes. Every oat cluster should be lightly coated but not soggy - the mixture should hold together when squeezed but still feel loose. If too dry, add 1-2 tablespoons more avocado oil; if too wet, add 2-3 tablespoons more oats.
Step 4. Divide the mixture evenly between prepared baking sheets, spreading into a single layer about 0.5-inch thick. Don't overcrowd - proper airflow is crucial for even crisping. Bake for 20 minutes, then remove and stir each pan thoroughly with a spatula, breaking up any large clumps and redistributing for even browning.
Step 5. Return to oven and bake another 15-20 minutes until golden brown and crispy, stirring once more halfway through. Total baking time should be 35-40 minutes. The granola is done when it sounds crispy when stirred and has a deep golden color. Don't overbake or the honey will become bitter.
Step 6. Remove from oven and let cool completely on the baking sheets for at least 30 minutes without stirring - this cooling period allows the clusters to set properly. Once completely cool, break into desired cluster sizes and store in airtight containers. Use exactly 65g (about 0.667 cup) per serving, which provides similar nutrition to the commercial version but with clean ingredients.
Storage
Store in airtight containers at room temperature for up to 3 weeks, or freeze for up to 3 months. Keep away from humidity to maintain crispiness. No preservatives means shorter shelf life than commercial versions.
Cost Comparison
Cost per serving (homemade)$0.51
Cost per serving (store-bought)$1.89
Savings73%
Higher upfront cost due to quality organic ingredients, but massive long-term savings. Bulk purchasing reduces cost per serving significantly over time.