Granola, that back-to-nature mixture of oats, fruits and nuts, was first hip to the natural foods crowd in the ’70s. Today it’s considered so mainstream even McDonald’s sells a yogurt and fruit parfait topped with granola.
By JILL WENDHOLT SILVA
The Kansas City Star
Developed by a Swiss nutritionist at the end of the 19th century, granola is an easy way to get the benefit of whole grains, which add B vitamins, fiber and minerals to your diet. The only caveat is that commercial granola brands are often high in oil and added sugar. So skip the store-bought versions and make your own instead.
The Star’s Blueberry Cashew Granola is a tasty alternative that allows you to control the fat content — in this case, a very small amount of heart-healthy canola oil combined with a mixture of honey and molasses for sweetness.
Shopping tip: Look for dried blueberries in the produce aisle or the baking aisle with the dried fruits, such as raisins.
Instant oats and old-fashioned rolled oats are not interchangeable.
Preparation tip: This recipe freezes well, so don’t shy away because of the large serving size.
Pump it up: It’s not just for breakfast anymore. Add a sprinkle of granola to puddings, yogurt, ice cream, a bowl of fresh fruit. Or simply eat it as a snack.