Crunchy Homemade Granola: A High-Fibre, High-Protein Breakfast Idea

Looking for a healthy, crunchy, and protein-packed breakfast idea? This homemade granola is simple to make, naturally sweetened, and far more nutritious than most store-bought cereals. Loaded with fibre, healthy fats, and protein, it delivers 20–30 g of protein and around 10 g of fibre per serving when paired with Greek yoghurt, kefir, berries, or curd cheese. The recipe I made recently turned out with an extra lovely crunch—perfect for a quick, balanced breakfast that keeps you satisfied for hours.

Why I love this breakfast:

• Protein boost: By combining this granola with plain Greek yoghurt, kefir, or lower-fat curd cheese (around 17 g of protein per 100 g), you’ll easily reach 20–30 g of protein per meal.

• Fibre for gut health: This recipe delivers around 10 g of fibre per serving thanks to oats, oat bran, seeds, and nuts.

• Seasonal flexibility: Frozen berries are a fantastic topping out of season. They’re flash-frozen at peak ripeness, which helps lock in vitamins and antioxidants.

• Meal prep friendly: This batch makes about 30 servings, lasting two people around a month when you alternate with other breakfast options, such as eggs.

Crunchy Homemade Granola: A High-Fibre, High-Protein Breakfast Idea

Ingredients (Makes ~30 servings)

• 2 cups rolled oats

• 1.5 cups pumpkin seeds

• 1.5 cups sunflower seeds

• 1/2 cup oat bran (great for extra fibre)

• 1 1/5 cups mixed nuts (chopped)

• 2 tbsp maple syrup

• 3–4 tbsp extra virgin olive oil

• Optional: pinch of sea salt

After baking, add:

• 1 cup dried cranberries

• 6 tbsp chia seeds

• 150 g cacao nibs (if you enjoy a chocolatey crunch)

Optional topping before serving: hemp seeds

Method

1. Preheat the oven to 180°C.

2. On a large baking sheet, mix rolled oats, pumpkin seeds, sunflower seeds, chopped nuts, oat bran, maple syrup, olive oil, and a pinch of salt. Spread the mixture evenly.

3. Bake for about 30 minutes, stirring halfway, until lightly golden.

4. Remove from the oven and let cool completely — the granola will turn crunchy as it cools.

5. Stir in dried cranberries, chia seeds, and cacao nibs once cooled.

Serving size: around 50 g of granola.

Keep in an airtight container. Enjoy within 1 month (if it lasts that long!).

How to Serve

• With plain Greek yoghurt or/and kefir for a gut-friendly probiotic boost.

• Add frozen or fresh berries for antioxidants and natural sweetness.

• Mix in curd cheese for an extra protein kick.

• Rotate with eggs or smoothie bowls to keep breakfast varied but always nutritious.

If you are looking to improve your nutrition to have better healthy, more energy, don't hesitate to reach out to me for nutrition counselling at info@katrinpeo.com.