What is granola and how is it eaten. Granola - what kind of food is it? What is real granola

— a dry American breakfast made of cereals, dried fruits and nuts, which has become a trend in healthy eating in our country. It all started in the 19th century with the priest Sylvester Graham, a fan of proper food, who invented bran flour that was not bleached. A little later, a healthy breakfast called "Granule" appeared from Graham's flour. These were mouth-watering pieces of whole wheat flour dough baked in the oven. Modern granola appeared in the 60s of the twentieth century, and its basis was baked cereal. Now granola is also produced in pressed form. Snack bars made from cereals with nuts and dried fruits practically do not differ in composition and useful properties from a crumbly mixture. Let's try making granola at home!

What is granola and how to eat it

There are different recipes for granola, but flakes remain the same ingredient - oatmeal, wheat, rye, rice, buckwheat. Dates, prunes, dried apricots, raisins, nuts, seeds, honey, fruits, berries, candied fruits, sometimes spices and pieces of chocolate are added to them. All ingredients are mixed in an arbitrary ratio and baked in the oven until crispy. At the same time, the granola is stirred during the baking process to preserve its crumbly texture. Thanks to the heat treatment, this dish acquires a brighter and richer taste, and the honey caramelizes. The beauty of homemade granola is that you can use whatever you like, in any quantity. However, it is customary to mix cereals, dried fruits and nuts in equal proportions. If we compare muesli and granola, the differences are very significant. Muesli is not always baked, and fruit and nut additives act as a spicy addition to them, nothing more.

Granola is usually served with cottage cheese, yogurt, kefir, milk, fresh fruits and syrups. A little granola for breakfast - and until lunch you are full, and the body is provided with the necessary nutrients.

How to cook granola: secrets and subtleties

Making granola is not difficult even for novice cooks. All you need is food, mixing bowl and spoon, oven, baking sheet or baking dish.

AT classic recipes Hercules is usually used, but if you add barley, rice, buckwheat, wheat or other flakes, the dish will only benefit! A couple of tablespoons of sprouted wheat or bran will also enrich the taste of the snack, making it more healthy and satisfying.

Nuts should be chopped into pieces beforehand, but not ground in a blender. By quantity - about half of the mass of flakes or more, according to your taste.

It is better to take a liquid sweetener - honey, fruit or chocolate syrup. They evenly coat cereal, nuts, and dried fruits, unlike sugar. But if you add a little brown sugar to the syrup or honey, the granola turned out to be crunchy, and this will give it a twist.

Don't forget the vegetable oil, too, as it brings out the flavor of the ingredients and keeps the granola from turning into a sticky mush. The best solution is olive or Coconut oil, with which the snack will acquire a pleasant aroma and taste. If the butter is premixed with whipped protein, the granola will be especially tasty and crunchy, and the protein will help to better bind the cereal and nuts.

Be sure to salt the granola, but just a little - this will make it very bright and spicy. In addition to nuts, use pumpkin seeds, sunflower and flax seeds, sesame seeds, millet and coconut. From spices, cinnamon, cardamom, nutmeg, or more “salty” flavors - rosemary, ginger, sage, are suitable.

First they are mixed, then liquid products are added to them and the mixture is well stirred. Next, the granola is laid out on a baking sheet with high sides and sent to the oven. The temperature and baking time depends on the composition of the snack and the characteristics of the oven. Periodically, you need to mix the mass to maintain its crumbly texture. When the appetizer acquires a brown color and a divine aroma, it is ready. Let it cool right in the pan, and then place it in glass jars with airtight lids.

Add dried fruits only after baking, otherwise they will become too hard and dry. In addition to traditional dried apricots, dates, prunes, raisins, you can take dried apples, mangoes, papaya, pineapple, figs, dried cherries and berries. If you are preparing chocolate granola, then cocoa powder can be added before heat treatment, and chocolate chips - only after baking into the cooled mass.

Combine different tastes and experiment so that your breakfasts are always enjoyable and not boring. But don't mix too many ingredients or the flavor will be lost. Granola is convenient because it can be taken to work, on trips and hikes. It perfectly satisfies hunger and satisfies the need for dessert.

The calorie content of granola depends on the composition, but even on a diet, you can afford this delicacy, if you do not overdo it with honey and nuts. The benefits of granola are undeniable, because it is prepared only from natural whole foods.

Nut granola with linseed oil

Exist different ways cooking granola at home. One of them looks like this. Combine in a bowl 200 g of hercules, 70 g of crushed almonds, 50 g of pumpkin seeds, 40 g of peanuts, 50 g of sunflower seeds. In a heat-resistant container, mix 50 ml of water and the same amount of linseed oil, bring them to a boil, and then add 150 g of honey there. Mix well, pour the liquid into the dry mixture and mix well again. Preheat oven to 140°C, line a baking sheet with parchment linseed oil and lay out the granola. Bake for about 30 minutes until golden brown, stirring occasionally to prevent sticking and burning. Serve with natural yoghurt and fruit.

Apple granola with seeds

There is nothing tastier and healthier than apple, the recipe of which is suitable for cooking at home.

Mix 350 g of hercules, 60 g of white sesame seeds, 50 g of sunflower seeds, 40 g of almonds and 1 tsp. cinnamon without a slide. Remove the skin and seeds from 2 sweet apples and mash the pulp. Mix applesauce with 3 tbsp. l. honey and 3 tbsp. l. olive oil. Now combine dry and liquid products and mix them thoroughly again.

The oven should already be preheated to 130°C.

Place baking paper on a baking sheet, place apple flakes on it, put the granola in the oven for half an hour and stir every 5 minutes.

Cool the granola and add it to cottage cheese, kefir or smoothies for an appetizing and healthy super breakfast!

Granola with mango and redcurrant

This healthy dessert will appeal to all the sweet tooth who are watching their figure. Rub the mango on a fine grater and grind 150 g of any nuts in a mortar. Squeeze the juice from 250 g of red currant.

Mix 200 g of oatmeal, 100 g of rye flakes, crushed nuts and 50 g of any seeds - sunflower, pumpkin or sesame. Add 120 g of honey, 60 g of sunflower oil, a pinch of salt and nutmeg to currant juice. Put the bowl of liquid ingredients on the fire and heat, stirring constantly. As soon as the mass becomes homogeneous, remove it from the heat, add 1 tbsp. l. orange peel and mango pulp. Stir the mixture well and combine it with dry foods such as cereals, nuts and seeds.

Bake the granola in a baking dish lined with greased baking paper. Bake for 30-40 minutes at 160°C, stirring occasionally.

Serve this fragrant and delicious granola with pudding, natural yogurt and fresh mango.

Granola: Yulia Vysotskaya's recipe

Julia Vysotskaya loves and cooks it only from those flakes that need to be cooked for at least 5 minutes. She uses brown sugar as a sweetener, giving the appetizer a burnt caramel flavor. Her favorite recipe has cinnamon, but it can be substituted with cocoa powder, and maple syrup is sometimes a good substitute for honey. She recommends using sea salt and certainly coarse salt. It's nice when savory salty notes appear in the sweet taste.

So, mix 300 g of oatmeal, 200 g of whole almonds, 100 g of sunflower seeds, 80 g of sesame seeds, 50 g of brown sugar, 1 tsp each. cinnamon and ground ginger.

Connect 6 tbsp. l. honey and 2 tbsp. l. good vegetable oil. Stir honey and butter into the nut flakes and add 250g raisins. Put the mixture on a baking sheet covered with baking paper - it needs to be greased with butter.

Bake the granola for 40 minutes at 170°C, stirring occasionally. Salt, cool and enjoy a healthy and tasty snack!

Once you learn how to make granola, you will understand that healthy eating can be very tasty and enjoyable. And you should not refuse sweets, because granola is the most delicious dessert in the world!

How to make granola at home

Homemade granola is oatmeal, nuts and dried fruit baked in the oven until golden and crispy. More healthy food hard to imagine: granola is full of fiber and vitamins, which are preserved due to delicate heat treatment. At the same time, no complicated recipes and fuss in the kitchen.

Unlike store-bought options, homemade granola does not contain excess sugar, trans fats, or artificial additives. It has a great effect on digestion and metabolism, plus it cleanses blood vessels of "bad" cholesterol.

It can be sprinkled with fresh berries and fruits (I especially like banana, apple or pear), pour cool yogurt or hot milk. If you stuff an apple with it and bake it, you get a delicious dessert.

I also like the fact that this delicacy can be prepared for the future. For example, in the evening on a weekend, and then a week or two to have breakfast or take it to work as a snack. The main thing is to store homemade granola in the refrigerator with a tight lid.

A good granola has a few secrets. Choose regular cereal. Flakes fast food do not give an appetizing friability. Oat flakes go well with rye, wheat and barley. Bake the granola average temperature- from 40 to 180 degrees. So it bakes more evenly and does not burn.

Classic maple granola

Ingredients: 2 tbsp. oatmeal, 1/2 tbsp. wheat germ, 2 tbsp. l. brown sugar, 1/4 tsp. salt, 1/3 tbsp. chopped walnuts, 1/3 st. sunflower seeds, 1/3 tbsp. pitted raisins, a handful of dried cranberries or cherries, 1/4 tbsp. maple syrup, 1/2 tsp. ground cinnamon, 3 tbsp. l. sunflower oil, 1 tbsp. l. water.

Recipe: Preheat oven to 130 degrees. Spray a baking sheet with oil. Mix oatmeal, wheat germ, sugar, salt and nuts in a bowl. Bring maple syrup, oil, water and cinnamon to a boil over low heat. Pour over oatmeal mixture and stir gently. Distribute on a baking sheet. Send to the oven for half an hour. Remove the baking sheet, stir in the dried fruit and bake for another 10-15 minutes until golden brown. Cool down.

Fineness: before sending to the oven, rub the mixture with your hands into crumbs. Honey can be used instead of maple syrup.

apple granola

Ingredients: 3-4 tbsp. oatmeal, 1/2 tbsp. unroasted almonds, 1/2 tbsp. sunflower seeds, 1/6 tbsp. sesame, 1 tbsp. l. ground cinnamon, 1/2 tsp. ground ginger, a pinch of salt, 1 tbsp. unsweetened applesauce, 3 tbsp. l. honey, 2 tbsp. l. olive oil.

Recipe: Preheat oven to 150 degrees. Line a baking sheet with baking paper. In one bowl, mix all dry ingredients thoroughly. In the other - all liquid. Pour applesauce and honey over cereal, nuts, seeds and spices. Stir until smooth. Spread the granola in an even layer on a baking sheet and bake for 35-40 minutes, stirring every 10 minutes. Cool to room temperature, place in a container with a closed lid and store in the refrigerator.

Subtlety: Raw almonds and seeds in granola will sound stronger than roasted ones. Together with sunflower seeds, you can add pumpkin and flax seeds. The more nuts and seeds, the tastier the granola is.

Buckwheat granola

Ingredients: 3 tbsp. green buckwheat, 1 tbsp. sunflower seeds, 1 tbsp. pumpkin seeds, 2 tbsp. walnuts, 3 tbsp. l. poppy, 3 tbsp. l. sesame, 1/4 tsp nutmeg, 1 tbsp. carrot cake, 2 tbsp. mulberries (or light raisins).

Recipe: buckwheat, sunflower and pumpkin seeds soak for a day. Soak the walnuts for a few hours, then chop coarsely. Grate nutmeg on a fine grater. Mix everything except the raisins in a bowl. Squeeze juice from carrots, add cake to the mixture. Mix again and send to the oven to dry for 12 hours at a temperature of 40 degrees. Take out and sprinkle with raisins. Before serving, drizzle with almond milk (see "Other milk - almond, poppy and co").

Subtlety: If you don't like raisins, dried cherries, cranberries, blackcurrants and blueberries are good in granola.

Crispy nutty granola

Ingredients: 4 tbsp. oatmeal, 1 tbsp. a mixture of nuts and seeds (a handful of sunflower, sesame, chopped walnuts, almonds, cashews), a couple of handfuls of coconut, 1 tsp. ground cinnamon, a pinch of salt, 1/2 tbsp. honey, 1/2 tbsp. raisins or dried fruits.

Recipe: Preheat oven to 180 degrees. Mix all ingredients except raisins in a deep bowl. Put on a baking sheet covered with baking paper and put in the oven for half an hour. Stir occasionally until the granola is golden. The more “tanned” it is, the more crispy it is. Remove, add raisins and cool to room temperature, stirring occasionally. Transfer to a container and store in the refrigerator.

Subtlety: in addition to cinnamon, it is worth experimenting with vanilla, cardamom, nutmeg, cloves, allspice.

Healthy eating has gone from a local hobby to a real fashion. We have replaced juices with smoothies, plant-based cow's milk, cocoa with carob, and instant granola. Granola appeared on the domestic market recently - no more than 1 year ago. It is served in every institution as a breakfast, sold in the form of energy bars or ready-made breakfast cereals. Those who like to spend time at the stove prepare their own baked oatmeal, adding all the ingredients that the soul desires.

Why is granola so good and how justified is its gastronomic popularity?

General characteristics of the product

Granola originated in the United States and from there has spread throughout the world. Traditionally, a snack was served as breakfast. The original granola is made from rolled whole oatmeal and. In addition to the base ingredients, any combination of nuts, fresh fruit, green buckwheat, seeds, carob and dark chocolate is added. All ingredients are mixed, then sent to the oven and baked until crispy. Ready-made granola is sweet, crumbly and resembles regular breakfast cereals in texture. The main difference between granola is its natural “pure” composition. There is no need to add , or trans fats to it, natural plant products form a taste and a palette of aromas that will delight even the most sophisticated receptors.

Most often, granola is served as a breakfast or used as a snack (snack). The product weighs very little, is characterized by high nutritional value and can be stored for at least a whole week in a tight closed container. Thanks to these characteristics, granola is necessarily included in the trail mix (traditional tourist food set).

Granola bar (oatmeal bar) can be a great alternative to protein bars. It is easy to digest, does not overload gastrointestinal tract and gives you a quick satiety - everything you need before and after an intense workout.

History reference

The story of a new reading of the processing of cereals belongs to an ordinary priest from America, Sylvester Graham. In the 19th century, the priest began to rapidly gain popularity, the reason for this was Graham's passion for dietary nutrition. He began to advocate the rationalization of eating habits and opposed the use of "empty" white flour.

The priest and aspiring nutritionist coined the term "Graham's flour". It is historically the first type of whole wheat flour. Graham suggested that this particular type of flour be used to make "whole grains". He argued that white flour of the highest grade had absolutely no nutrients and it gradually kills the body from the inside.

"Graham flour" was made according to the following principle: the grains are coarsely ground, after which all components are separated from each other (germ, bran, secondary endosperm) and processed separately. Directly to create the dough, all components were mixed again already in crushed form. The result is a fluffy "Graham's bread" with a long shelf life and high nutritional value.

Gramm's ideology was supported, and his methods began to be used in Everyday life. So in the second half of the 19th century, James Caleb Jackson (the owner of a medical dispensary) released a food product called "granola". James Caleb Jackson claimed that the recipe for "granola" was based on the idea of ​​"Graham's flour". It should be noted that the main ingredient of the snack was whole wheat flour. Dough was prepared from it, cut into thin plates, then baked in ovens and cut into proportional pieces. To sell products, Jackson created the company Jackson's cereal.

In the second half of the 19th century, John Harvey Kellogg tried to improve granola. His snacks were produced under the Grape Seeds brand, and the recipe included the addition of nuts and dried fruits.

Already in the 60s, the use of a new alternative grain began. Leighton Gentry sold the rights to industrial production Sovex oatmeal granola (1964). Sovex was bought by John Goodbred. After 3 years, Gentry decided to buy back the rights to produce granola, the cost of a new resale of the recipe to Lassen Foods cost $18,000 (and bought the rights to Gentry for $1,500). Industrial companies, one after another, began to bring new organic varieties of granola to the market, which were wildly popular.

Use in cooking

The current market situation has changed little, as demand creates supply. Supermarket shelves are littered different types granolas with or without fillings, in beautiful craft or airtight packaging. Read the ingredients and don't be afraid to try to find your perfect granola. If you do not trust industrial food products- Sacrifice 10 minutes of free time to prepare a healthy homemade snack.

Quinoa Chocolate Granola Recipe

Chocolate granola is the perfect start to the day. Natural cocoa, which is included in the composition, will fill you with energy no worse than a cup of your beloved, and in combination with useful “slow” ones, it will provide energy until the next meal. Eat granola as a snack or top up with vegetable milk/fruit juice.

We will need:

• large oatmeal (do not use instant cereal) - 500 g;
• crushed almonds - 2 handfuls;
• quinoa - 250 g;
• ripe banana - 2 pcs;
• natural cocoa powder (can be replaced with carob) - 3 tablespoons;
• vanilla to taste.

Cooking

Preheat oven to 200°C. Combine all dry ingredients in a deep bowl and mix thoroughly. Peel off the skin, mash with a fork into a thin puree and fold into the dry mixture. The banana puree must evenly coat the mixture, otherwise the granola will be too dry. Add your favorite spices / fruits / dried fruits to taste, mix the granola thoroughly again. Line a baking sheet with parchment paper and carefully spread the oatmeal mixture on it. Put in the oven for 10 minutes, then stir it and send for another 10 minutes.

Checking the readiness of granola is very simple - the grains should become crispy. Let the mixture cool slightly before serving. Store granola in an airtight container at room temperature for 2-3 weeks. An alternative storage method is the freezer. In this case, the implementation period is extended to 30 days.

Useful properties of the food product

Most often, granola is consumed as a breakfast or snack before dinner. A proper breakfast is the key to a successful day. Morning granola helps to reduce cravings for unhealthy sweets and negates overeating. The proteins contained in whole oatmeal contribute to rapid and effective tissue regeneration, carbohydrates are responsible for long-term saturation, minerals will start the metabolism, help move, think and just function normally.

Untreated oat grains contain a high concentration of soluble. It restores and harmonizes the intestinal microflora, maintains the integrity of the mucous membranes and generally has a beneficial effect on the functionality of the abdominal organs.

Adding 14 grams of fiber to your daily diet helps reduce your total calorie needs by 10%. Reducing the daily KBZhU leads to effective and proper weight loss.

Whole oatmeal has a low glycemic index, which prevents the sugar level from rising too quickly. As a result, a person is supplied with energy for several hours, and the body does not undergo hellish torments in order to assimilate food.

A similar result can only be achieved with the right oatmeal. Do not buy cereal or instant porridge that needs to be steamed for 3-5 minutes. Such grain undergoes a long and thorough processing, which deprives the product of all beneficial vitamins and nutrients. At the output, we get a package of “empty” carbohydrates, which provoke sharp jumps in sugar and will certainly remain on the waist and sides.

Another advantage of granola is the prevention of chronic diseases of the body. Oats help maintain low level insulin, making subcutaneous fat easier and faster to burn. Moreover, the elasticity of muscle tissue increases, the risk of developing diabetes, pathologies of the heart and blood vessels decreases.

Granola has not only an internal, but also an external effect. Apart from a large number fiber, oats boast a high concentration of . The nutrient helps to cope with the pathologies of the skin, regardless of the stage. Silicon increases the body's resistance to sudden dietary changes, climate change, maintains skin elasticity and slows down the aging process. The main rule for getting rid of skin problems is that granola should not contain gluten.

Do not forget that granola, in addition to, contains a whole range of useful food components. You can add everything that not only taste buds, but also the body needs to it:

• dark chocolate;
• useful seeds;
• carob;
• vegetables;
• cereals;
• fruits/dried fruits;
• nuts.

Create a granola that will simultaneously saturate and nourish the body with the necessary base of vitamins / nutrients. Keep track of the quality of the ingredients used and in a few days you will notice the first results.

Hazardous properties of the food product

Whole grain oats contain a high concentration of . A serving of oatmeal should not exceed 150 grams for men and 100 grams for women to avoid possible problems with health. The portion may be increased if your daily calorie expenditure is more than the average person (regular gym workouts, work that requires constant activity). Why is starch dangerous? This is an additional sugar that increases the production of insulin, stimulates the development of the inflammatory process and causes rapid fat gain.

Oats belong to the ancient cereals (tef,), which have come down to us almost in their original form and have not undergone genetic modification. Therefore, all ancient cereals contain much more calories compared to modern ones. Consider energy value meals and competently enter it into your daily.

Another danger that awaits granola lovers is gluten. The composition of modern grain most often includes gluten, which causes inflammation and disruption of microflora.

Originally, oats did not contain gluten. But the growth of culture next to rye provokes cross-infection with the component. Another reason for the appearance of gluten is the growth of oats in areas that were previously sown with wheat, rye, and barley.

If you have celiac disease or an allergic reaction to gluten, morning granola can be fraught with serious consequences. Read the package or refrain from dangerous food intake.

How to choose oatmeal for granola

Whole pressed oatmeal or rolled oats are great for granola. They underwent minimal processing and retained maximum concentration. useful properties. Such a breakfast will saturate the body until lunch, and due to fiber, absorption will be quick and efficient.

Before you buy oatmeal or oatmeal, be sure to read the ingredients. They should not contain sugar, flavors and various innovations of the modern gastronomic industry.

Remember: the simpler and clearer the composition, the better the product.

It is not recommended to buy a granola that already includes dried fruits/nuts or seeds. Buy all ingredients separately. So you will be sure of their quality and will be able to vary the composition of the breakfast according to your mood and personal taste preferences.

Choose ground / rolled grains that are packed in sealed containers or packaging. This guarantees protection against moisture, rancidity, temperatures and environmental influences.

You can make your own oatmeal. Grind the grains with a rolling roller or a conventional meat grinder. It will come out much cheaper and faster than going to the store.

Granola, or, as it is also called, American breakfast, is a mixture of crushed and dried oatmeal, nuts, and honey. This is a very healthy and nutritious breakfast that is easy to cook at home in the oven. To do this, grind and mix all the ingredients, and then dry in the oven at a temperature of about 200 degrees, stirring from time to time. You can also use not only oatmeal, but also wheat, buckwheat flakes or others - to taste.

granola calories

The calorie content of a dish, which includes many ingredients, depends on the calorie content of the ingredients. Oatmeal, nuts and honey are high in calories (about 300, 650 and 375 kcal per 100 g of product, respectively). Dried fruits are less caloric (about 230 kcal per 100 g of product). The total calorie content of this mixture, that is, granola, is approximately 400 kcal per 100 g. But, even with a high calorie content, granola is advised to eat for breakfast with diet food. Do not forget that roasted nuts are not only very high in calories, they also accumulate carcinogens, so it is important to pay attention that the mixture contains precisely dried nuts, and not roasted ones.

There is also dietary granola, which is consumed as a snack or afternoon snack. The composition of this mixture includes buckwheat flakes, dietary dried fruits and, instead of honey, maple syrup. This calorie content is much lower, in addition, it can be consumed by people suffering from an allergic reaction to honey.

The benefits of granola

The benefits of granola are obvious, since the ingredients of which it consists are a storehouse of vitamins and nutrients. The nutritional value of this mixture is such that, having consumed a small amount of it, the energy supply is replenished for a long time, while the correct carbohydrates that are part of the flakes are not deposited in the form of body fat.

Are you tired of eating regular muesli for breakfast? Then replace them with toasted and crunchy oatmeal, which is nicknamed in cooking - granola.
The content of the article:

Granola is a traditional and popular food (snack) for breakfast or afternoon tea for Americans. It contains flattened oatmeal, honey and nuts. Sometimes rice, dates, raisins, dried fruits are added to the mixture. Products are usually baked to a crispy state, and during the baking process, the mass is periodically mixed to get a crumbly consistency, similar to breakfast cereals. Very often it is formed with a bar.

In addition to the standard use of granola, it is also taken on hikes, because. it is nutritious, high-calorie, well stored and weighs little. Dry and crumbly granola is poured with milk or fermented milk products, or mixed with yogurt and sprinkled with fresh berries. It is also used with tea without sugar.

Granola is combined with many products: yogurt, bananas, honey, cottage cheese, strawberries, milk, various cereals and other products. It is also very high in calories, about 400 kcal per 100 grams of the product. Therefore, they do not use it in large portions.

In terms of composition and palatability the granule is similar to muesli, but it is still much tastier, but it depends on the method of preparation. The most important thing in cooking is to remember the proportions of the main ingredients, and then you can experiment with different ingredients at hand.

Granola: cooking secrets

Homemade granola, unlike store-bought granola, does not contain an excess of sugar, artificial additives and trans fats. It is able to lower the level of bad cholesterol, has a great effect on metabolism and digestion.

There are also some secrets to making good granola. The most common oatmeal should be used, because. instant flakes will not give the desired friability. Oat flakes can be combined with barley, rye and wheat. Granola should be baked only at an average moderate temperature - from 50 to 170 degrees. Firstly, it will not burn, secondly, it will bake more evenly, and thirdly, a moderate temperature will retain all the vitamins in it. It can also be fried in a non-stick pan with a little coconut oil.

How to make easy granola at home

• Calorie content per 100 g - 458 kcal.
• Servings - 4
• Cooking time - 40 minutes

Ingredients:

• Oatmeal - 2 cups (do not use instant cereal)
• Walnuts - 1/3 cup
• Shelled sunflower seeds - 1/3 cup
• Raisins - 1/3 cup
• Liquid honey - 2-3 tablespoons
• Vegetable refined or any nut oil - 2.5 tbsp.
• Cinnamon - 1 tsp
• Salt - a pinch

Step by step preparation:

1. Since the granule cooks very quickly, first of all, set the oven to warm up to 120 degrees.

How to make granola rich in ingredients

Ingredients:

• Oatmeal 7 grains - 1.5 cups
• Almonds - 1/2 cup
• Sunflower seeds - 1/2 cup
• Pumpkin seeds - 1/2 cup
• Sesame seeds - 1/4 cup
• Wheat germ - 1/2 tbsp
• Canola oils - 1/4 cup
• Ground cinnamon - 1/4 tsp
• Salt - a pinch
• Honey - 1/2 cup
• Water - 1/4 cup
• Light brown sugar - 2 tbsp
• Dried fruits (raisins, dates, figs, cranberries, cherries, apricots) - 1 cup

1. Turn on the oven to heat up to 145 degrees.
2. In a large bowl, combine dry ingredients: oatmeal, wheat germ, nuts, sesame seeds, ground cinnamon and salt.
3. Pour water into a small saucepan, put honey, butter, brown sugar and, stirring constantly, bring to a boil.
4. Mix all the ingredients so that the dry foods are all covered in liquid.
5. Grease a baking sheet with oil, or cover with parchment for baking and evenly distribute the mass. Let the granola bake for 25 minutes until golden brown. At the same time, stir it 2-3 times so that the products are browned all uniformly.
6. After that, cool the products well, otherwise they will lose their wonderful crispy structure. Then transfer them to an airtight container or plastic bag and store in the refrigerator.

Recipe: Apple Granola

Ingredients:

• Oatmeal - 3-4 cups
• Unroasted almonds - 1/2 cup
• Sunflower, pumpkin or flaxseeds - 1/2 cup
• Sesame - 1/6 cup
• Ground ginger - 1/2 tsp
• Ground cinnamon - 1 tbsp
• Salt - a pinch
• Unsweetened applesauce - 1 cup
• Honey - 3 tablespoons
• Olive oil - 2 tbsp

1. Turn on the oven for heating, setting 150 degrees. Line a baking sheet with baking paper.
2. In one container, thoroughly mix the dry ingredients: oatmeal, almonds, sunflower seeds, sesame seeds, ground cinnamon, ground ginger, salt. I draw your attention to the fact that seeds and almonds must be raw, because. fried will give the wrong taste.
3. In another bowl, combine all liquid ingredients: applesauce, honey, olive oil.
4. Pour dry products with liquid and mix everything until a homogeneous consistency.
5. Spread the granola in an even layer on a baking sheet and dry for 35-40 minutes, stirring every 10 minutes.
6. Cool the finished granule well to room temperature, put in an airtight container with a closed lid and keep in the refrigerator.

Ingredients:

• Oat flakes - 250 g
• Any nuts - 200 g
• Dried cranberries - 100 g
• Raisins - 100 g
• Coconut flakes - 3 tbsp
• Pumpkin seeds - 100 g
• Odorless vegetable oil - 3 tbsp.
• Maple syrup - 3 tbsp

1. Divide nuts into 2 parts. Leave one half in large pieces, and chop the other into smaller pieces.
2. Mix oatmeal with nuts, seeds and coconut flakes.
3. Combine maple syrup with vegetable oil.
4. Steam dried cranberries and raisins for 5 minutes, rinse and dry well.
5. Mix all products.
6. Line a baking sheet with parchment paper and spread the granola evenly. Send it to dry in a preheated oven to 140 degrees for 20 minutes, and stir it every 5 minutes.
7. Cool the finished granule and pour into a glass jar with an airtight lid. Store granola in the refrigerator.

How to make granola without honey at home

Ingredients:

• Regular oatmeal - 2.5 cups
• Almonds - 1 cup
• Sugar syrup - 1/3 cup
• Brown sugar - 1/2 cup
• Salt - 1/2 tsp
• Vegetable oil - 1/4 cup

1. Turn on the oven to 160 degrees and prepare a baking sheet lined with baking paper.
2. In a small bowl, mix the syrup, sugar, salt, vegetable oil and keep the food on fire until the sugar is completely dissolved.
3. In a food processor or grinder, grind 1/2 cup of oatmeal into flour.
4. Combine all ingredients: oatmeal, oatmeal, almonds and sugar mixture.
5. Mix everything well with moistened hands, put the mass on a baking sheet, pressing lightly, and bake it for 25-30 minutes.
6. Break the finished granola into pieces, cool, place in an airtight container and keep in the refrigerator.