PCOS-Friendly Granola

With oats, walnuts, flaxseed, and pumpkin seeds, this PCOS-friendly granola a satisfying option you can sprinkle over yogurt, enjoy with milk, or eat by the handful.

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Course: Breakfast

Keyword: easy, healthy

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 142kcal

Ingredients

3 cup rolled oats
½ cup walnuts chopped
¼ cup pepitas or pumpkin seeds or sunflower seeds
2 tbsp ground flaxseed
1 ½ tsp cinnamon
½ tsp salt
⅓ cup melted coconut oil or avocado oil
3 tbsp maple syrup
2 tsp vanilla extract

Instructions

Preheat oven to 325°F. Line a large baking sheet with parchment paper.
In a large bowl, mix together the rolled oats, walnuts, pepitas, ground flaxseed, cinnamon, and salt until everything is evenly distributed.
In a separate small bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.
Pour the wet mixture over the dry ingredients and stir well until all the oats and nuts are fully coated.
Spread the granola mixture evenly onto the prepared baking sheet. Press it down slightly — this helps create clusters. Bake for 25–30 minutes, gently stirring halfway through, then pressing down again. It should be golden brown.
Let the granola cool fully on the baking sheet. It will crisp up more as it cools.

Notes

Store your granola in an airtight container at room temperature for up to 2 weeks. Make sure it’s fully cooled before transferring. Even slight warmth can create steam and lead to soggy granola.

For variations, substitutions, and tips, see full blog post above.

Nutrition