A breakfast staple for generations, granola offers a hearty and nutritious way to start the day. However, with its host of health benefits — it is a source of fiber, protein, vitamins and minerals — it makes for a smart and filling choice for any meal.

Granola’s history can be traced back to the late 1800s when Dr. James Caleb Jackson developed a breakfast cereal called granula, an early version of granola made from baked Graham flour dough. It was designed to be eaten with milk or water. Health enthusiasts appreciated its high fiber and low sugar content.

In the early 1900s, John Harvey Kellogg developed his own version of granola called granose, made from toasted wheat flakes and marketed as a health food that could improve digestion and overall well-being.

Today, granola comes in a variety of flavors and styles, but the basic ingredients remain the same: oats, nuts, seeds and dried fruit. These ingredients are combined and baked until crispy and golden, resulting in a crunchy cereal for snacking or topping yogurt, smoothies and fruit bowls.

Tips:

Many store-bought granolas are loaded with added sugars. To keep it healthy, look for ones that use natural sweeteners like honey or maple syrup or make your own.

Granola is an energy-dense food due to its high-calorie content. The carbohydrates, proteins, and fats provide sustained energy and help make one feel full longer.

Almond Granola

Recipe courtesy of Cal Poly and The Healthy Kids Lab

Makes 16

INGREDIENTS
6 cups old fashioned rolled oats

½ cup sunflower seeds

½ cup whole almonds

¼ cup sesame seeds

½ cup wheat germ

½ cup bran (wheat or oat)

½ cup canola oil

½ cup honey

2 tablespoons vanilla extract

PREPARATION

Preheat oven to 300 degrees F. Spray edged baking sheet with cooking spray. Mix all ingredients in large bowl. Spread granola mixture evenly on baking sheet. Bake for 30 minutes, stirring every 10 minutes. Once cool, store in airtight container.