The granola of today is a sugar and trans fat-laden reminder of the granola of the past. At one time the breakfast staple was an excellent and pure source of whole grains and fiber. Sadly, it’s difficult to track down a current day, store-bought brand that’s not filled with refined sugars, artery-clogging fats, and chocolate (gasp!).
But who says you have to settle for store-bought granola when you can make a healthier, do it yourself version at home? Give your favorite breakfast cereal a much-needed nutritional makeover…
Choose Whole Grains
When it comes to healthy granola is—the healthiest start with whole grains and double up. By whole grains, I’m referring to foods that contain all of the naturally occurring nutrients of the grain seed (i.e., germ, bran, and endosperm). Even if the grain has been processed (i.e., rolled, cracked, or cooked), the food should retain the same nutrients as the entire grain seed.
Most granola’s typically start with rolled oats, but yours can feature other favorite whole grains as well—such as cracked wheat, puffed millet, corn, quinoa, amaranth, wild rice, brown rice, spelt, farro, bulgur, and kamut.