If the ruling stands, to be considered healthy by the FDA, cereals including granola, must contain 3/4 ounces of whole grains and no more than 1 gram of saturated fat, 230 milligrams of sodium and 2.5 grams of added sugars per serving. Food and Drug Administration (FDA) guidelines, maybe our confidence in granola has been misplaced. Granola cereals and snacks have long been associated with healthy eating, but according to the new proposed U.S. We added more information about each featured product based on extensive testing done by the Good Housekeeping Institute Nutrition Lab. It’s groovy, baby.We updated this article in November 2022 to ensure all picks were in stock and accurately priced. So stick it to the Man and make your own granola. But I have a jar of crunchy, toasty deliciousness that, honestly, isn’t too unhealthy. No fruit because my kiddo and I disagree about the merits (or lack thereof) of raisins and their ilk. Sunflower oil because it’s what I have open. A handful of slivered almonds, a few pecans, sunflower seeds, and a few peanuts. My granola today was a mix of leftover bits from the cupboard. Sprinkle chocolate chips over your still-warm granola for a super sweet fix. Want to replace the oats with rolled rye or quinoa? Why not? Add savoury flavours like curry powder if you want sometime completely different for a salad or gratin topping. So long as you don’t burn it you’ll have something edible. So volume measurements it must be - but the proportions are very forgiving, so don’t worry if you’re winging it a bit.įresh, toasty granola less than an hour? Let’s go!ġ- 1 1/2 cups unsalted nuts and/or seeds of choice (almonds, pumpkin seeds, walnuts, coconut flakes, etc.)ġ/3 cup (78ml) liquid sweetener (honey, maple syrup, agave, etc.)ġ/3 cup (78ml) oil (canola, sunflower, coconut, etc.)Ģ-2 1/2 teaspoons spice (cinnamon, pumpkin pie spice, cocoa powder, etc.)ġ teaspoon flavouring extract (vanilla and/or almond)Ģ egg whites (optional, but helpful if you like big clumps in your granola)Īnd as mentioned above, this recipe is almost infinitely flexible and forgiving. It’s hard to give the ratio with weight measurements because they vary so much depending on your ingredients - a cup of nuts can vary greatly in weight depending on the type, seeds and fruits the same. Or eat it by the fistful to satisfy the munchies. You can serve it with milk, sprinkle it over yogurt and desserts, or use it to add crunch to a salad. You can create bespoke flavour combinations or use up little bits of this and that in your pantry. Once you understand how it comes together you can alter the ratios a bit or even wantonly disregard them (though do try to keep the sweetener and oil in similar proportions to help avoid burning). It can be as sweet and decadent or as wholesome and silage-like as you choose.īasic granola follows a simple formula with a lot of flexibility. And granola is something you can easily make at home, in which case you are responsible for its healthfulness or lack thereof. That said, my job is to teach you how to make delicious food, not to ensure your pants fit. Most people freak out when they realize that an appropriate serving size measures in tablespoons. It seems like a great wholesome snack but when you look at the nutritional information it’s pretty shocking. When you actually do the math most granola is soaked in sugar and fat, because of course that’s how you get what is essentially animal feed to taste so good. Sorry to harsh your mellow, but it was kinda bullshit.ĭespite its healthy appearance, granola got “health-washed” in much the same way as fat-free cookies. It became, and still is to some extent, as synonymous with hippies, pacifism, and free love as a well-worn pair of Birkenstocks. A mixture of grain, fruit, and nuts, it evoked feelings of simplicity, healthfulness, and nature in a “back to the land” sort of way. Granola had its heyday in the 1960s and 1970s.
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