Homemade Gut Healthy Granola

Have you ever gone to the grocery store and stood in front of the healthy granola display wondering where to begin?

I used to do the same thing! Then, I’d settle on the granola that had the best flavor combination and price–wondering if I made a good choice considering how sweet and addicting it was.

I made this homemade, gut healthy granola

so you don’t waste another second wondering if your healthy granola is good for you.

This recipe is made using sprouted oats as the base. Sprouted oats are easier to digest (for most) than regular oats and are loaded with gut- friendly prebiotic fiber. And, there are only 2.5-3.5 grams of natural sweetner per (1/3 cup) serving, so you won’t spike your insulin levels and be left craving more sugar when you’re done.

Give this Berry Almond Chia Granola a try and eventually your trips to the store to stock up on granola become less frequent.

Homemade Cabbage Sauerkraut

Prep Time25 mins
Course: Breakfast, Snack
Keyword: dairy free, gluten free, sugar free


  • Large Mixing Bowl
  • Wide Mouth Jar with Lid


  • head red cabbage
  • 2 tablespoons ground sea salt
  • 6 cloves chopped garlic optional
  • 2 teaspoons onion, dill, peppercorn, chives, cilantro, etc optional


  • Boil water and take off the heat. Set the mason jar and lid in the hot water for about 5 minutes.
  • Cut and chop the cabbage into large shreds.
  • Add the chopped cabbage to a large mixing bowl. Sprinkle sea salt over the cabbage.
  • Massage and toss the cabbage for 3-5 minutes, until liquid starts to pool at the bottom of the bowl. You will feel the liquid as you toss the cabbage almost immediately.
  • Add your optional spices and herbs to the cabbage and toss in to mix.
  • Remove any water from the mason jar. Add a handful of the cabbage to the clean mason jar.
  • Press the cabbage into the bottom of the jar with your hands until a bit of liquid pools up over the cabbage.
  • Add another handful of cabbage to the jar and press into the first layer until liquid pools up over the cabbage. Continue to do this until the jar is full.
  • Make sure all of the cabbage is below the liquid line and place a weight or a piece of cabbage leaf over the top layer and press down firmly until the liquid pools over the leaf.
  • Place the lid on tight and store the jar in a cool, dark place. In two days, check the kraut and unscrew the cap to let air out or "burp" it. Replace the lid and let it rest for another two days and burp it again.
  • After about a week or so, you can burp it less. I like to ferment for at least 14 days before I refrigerate the kraut.
  • Check the kraut after 11-14 days and then refrigerate.


Hi, I'm Melissa

Hi, I'm Melissa

Holistic Health Coach

Welcome! As a health coach I help you learn how to feel good about food and healthy living. Your body is your home. Let's hang out and I'll teach you how to be well without dieting. Thanks for being here!

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