Cocoa Granola with Soy Flakes

There’s been a bag of soy flakes in our cupboard for a while now waiting for us to find a good use for them. The package says they can be consumed as is, but they are really pretty bland in flavor. As it happens I’ve been meaning to make granola so this seemed like a good place to experiment. I was definitely pleased with the results: this is so much better than any granola I’ve ever tasted – and it’s actually hard to even tell there are soy flakes involved, probably because they have such a delicate and airy texture.


This is nice and crunchy and not too sweet, with a hint of cinnamon, ginger, vanilla and cashew nut butter for extra flavor. We usually don’t eat sweet things for breakfast and rarely ever buy granola, but I am now very much hooked to this homemade version – it’s so delicious as a snack with plain soy yoghurt or vegan milk. And obviously there’s plenty of room for creativity when it comes to granola, with all the nuts and seeds and dried fruits and extracts just waiting to be added for good measure.

Here’s what I used:

  • 6 dl rolled oats
  • 2 dl soy flakes (by SoyappĂ©tit), slightly crushed
  • 2 tablespoons dark cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon dried ginger
  • 1 teaspoon vanilla extract
  • 1 and 1/2 dl muscovado (whole cane) sugar
  • 5 tablespoons canola oil
  • 1 tablespoon cashew nut butter
  • 1 tablespoon soy milk

First I heated the oil, sugar, nut butter, and soy milk on medium heat until the sugar had melted. I removed the pot from heat and combined the dry ingredients – oats through ginger – in a bowl. Then I poured the sugar mixture and vanilla extract in the dry stuff, stirred with a fork until thoroughly combined (this takes some time), and spread the granola on a baking sheet covered with parchment paper.

I baked my granola in 150 degrees Celsius, first 12 minutes, then tossed it, and baked for another 12 minutes, removed from the oven and let cool on the baking sheet. This all depends on the oven I guess, so the granola might need another 5 to 10 minutes of baking time – it should get golden brown (the bits that aren’t cocoa brown) and crunchy.


This is how our soy flakes look like: they’re very light and airy.