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Compliments of Diana Dyer, MS, RD

Granola with Soy and Flaxseed

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


  • 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.