swanlogo2.jpg (2420 bytes)Granola with Soy and Flaxseed


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Inspired from several recipes including ones in the cookbook Simply Soy by Kathy Rhodes, PhD, RD and Cheryl Sullivan, MA, RD and The Amazing Flax Cookbook by Jane Reinhardt-Martin, RD

When I was in graduate school during the mid-1970’s, I made a granola recipe that I ate for breakfast nearly every day for five (5) years, maybe longer. Somewhere along the way I got out of the habit of making my own, but recently I have gotten tired of trying brand after brand and finding them all too sweet and all too expensive. So I started on a quest for the old recipe, which I could not find. So after looking in all my old cookbooks and all my new cookbooks, I cobbled together many ideas combining what I wanted for both tasty and healthy ingredients.

Here is my new up to date recipe:

  • 3 cups rolled oats
  • 1/2 cup wheat germ, untoasted
  • 1/2 cup ground flaxseed
  • 1/2 cup soy nuts
  • 1 cup dry textured soy protein (I bought textured vegetable protein, TVP, by Bob’s Red Mill, which is simply defatted soy flour)
  • 1 cup chopped walnuts
  • 1/4 cup honey (or maple syrup)
  • 1/4 cup apple cider (use any kind of juice or juice concentrate if a stronger flavor is desired)
  • 1/2 teaspoon pumpkin pie spice (or 1/4 tsp. Cinnamon, 1/8 tsp. Nutmeg, 1/8 tsp. Ginger)
  • 2 Tbsp. Canola oil (measure before honey, then honey should slide right out of your measuring cup)
  • 1/4 tsp. Coconut extract

Directions:

  • Mix all dry ingredients together in large oven proof baking dish (I use the bottom half of a medium sized Dutch oven) or baking sheet with raised edges. Mix remaining ingredients in small bowl and then pour over oat mixture. Stir to thoroughly mix.
  • Bake at a slow 250 degree oven until golden brown, stirring every 20-30 minutes. This may take 2-3 hours depending on the size of the pan or baking sheet. Be careful not to burn.

When done, stir in 1 cup of dried fruit like dates, cherries, blueberries, apples, apricots, or raisins, all cut into raisin size pieces.

Makes 7-8 cups, approximately 15-1/2 cup servings.

 


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113

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