Supercharged Brain-Healthy Granola (Low Oil & Low Sugar)

If you’re looking for a delicious, crunchy granola that fuels your brain and body without loads of sugar or oil, you’ve come to the right place! This Supercharged Brain-Healthy Granola is packed with omega-3-rich walnuts, magnesium-loaded pumpkin seeds, and fiber-filled oats, all carefully chosen to support cognitive function, focus, and long-lasting energy. Unlike store-bought granolas that are often full of added sugars and unhealthy fats, this homemade version is lightly sweetened with banana or applesauce and gets its richness from a touch of olive oil or tahini—keeping it both heart-healthy and brain-boosting. A hint of cinnamon adds warmth, while dark chocolate chips (optional, but highly recommended!) provide a satisfying, antioxidant-rich finish. Perfect for breakfast, a snack, or a crunchy topping for yogurt, this granola is wholesome, easy to make, and totally customizable. Plus, it stores beautifully, so you can batch-prep and enjoy it throughout the week. Makes 8 half-cup servings (total recipe makes 4 cups)

Ingredients

Instructions

1. Preheat oven: Set to 325°F (160°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, combine oats, nuts, seeds, cinnamon, and salt.
3. In another bowl, mash the banana and mix with olive oil, maple syrup and vanilla.
4. Combine: Pour wet mixture into dry ingredients and stir until fully coated.
5. Bake: Spread mixture evenly on the baking sheet.
6. Bake for 25-30 minutes, stirring halfway through for even crisping.
7. Cool & finish: Let cool completely (it crisps up as it cools).
8. Stir in dates and dark chocolate chips (if using).
9. Store: Keep in an airtight container for up to 2 weeks or freeze for longer storage

Serving Suggestions

• Enjoy with fresh fruit like blueberries, strawberries or pomegranate.
• Serve with plant-based milk or nonfat Greek yogurt

Why You'll Love This

• A half-cup serving has ~ 5 g of protein
• If served with 3/4 cup of nonfat Greek yogurt (i.e. Fage 18 g), total protein would be about 23 g