Modern granola as we know it has historical roots as far back as the early 19th century. Beginning with early nutritionists such as Sylvester Graham who encouraged whole grains and Dr. James Jackson who developed “granules” was continued by Kellogg’s brother John Harvey, who modified Jackson’s term and named it “granules”, but did not market it. creation Later, Charles Post, the author of Grape Nuts, successfully attempted a healthy, whole grain cereal. mix
Over the years, the creators of granola have taken a basic whole grain base, inspired by the inventions of the 1800s, and combined it with numerous additions and creative interpretations! It seems that almost everyone with an interest in healthy, all natural foodsnaturaland even those with an interest in cooking . his or her own granola creation! Recipes from ultra healthy loaded with chocolate and white pieces.
This recipe keeps whole grain granola healthy, limits refined sugar and adds a variety of apples, nuts and dried fruits. Spices to create a breakfast or any time they seek, inspired by the tropics.
Topical Fruit and Nut Granola
Ingredients
3 c. Rolled Oats
1/3 c. Wheat Germ (optional) back
1 c. Almonds, coarsely chopped
1 tsp. The land of cinnamon
½ tsp. Ps
c. INSULATED BUTTER
c. honey
1/3 c. Dark Sugar
2 tsp. vanilla extract
2 c. Prepackaged Tropical Fruit Trail Mix, coarsely chopped**
** Choose tropical style, prepackaged trail mix with slices of dried papaya, pineapple, banana chips, raisins, cashews and macadamia nuts or your favorite trail mix. This recipe uses organic and tropical trail mix.
Instructions
Preheat the oven to 325 degrees F. Line a cookie sheet with parchment.
Combine the oats, sunflower seeds, wheat germ, almonds, cinnamon and salt in a large mixing bowl and mix to evenly distribute the ingredients.
In a heavy sauce pan, melt the butter over low heat. Add the honey, brown sugar and vanilla extract to the butter, stirring over low heat until the sugar melts and the mixture is well mixed. Be careful not to burn the butter and sugar mixture in this step–unless you want a rich, caramel flavor!
Pour the butter over the dry ingredients in the mixing bowl and stir to coat. It’s okay if some of the ingredients form a fern in this step! Add the finished granola texture!
Granola in the prepared, covered film, cookie sheet and bake for 25 minutes or until golden brown, stirring / turning the granola after the first two increments, cook for ten minutes until the mixture is evenly brown and not burning.
Remove the browned granola from the oven and let cool for about 5 minutes. Add the chopped tropical fruit to the warm granola mix and toss to combine. First, the nuts will soften the flavor of the granola from the heat. As the mixture cools, the texture and crispness will return to the ingredients.
This granola is only eaten as they are, topping for yogurt or ice cream, or used as a breakfast cereal with lowfat or soy milk Store the granola in an airtight container for up to two weeks.
Citations: History of Granola, from FoodReference.com
