FREQUENTLY ASKED QUESTIONS

Although it may sound like a new invention, derived from the craze to find healthy alternatives for our breakfasts, the truth is that the origin of this product dates back to the 19th century, when in 1863 James Caleb Jackson, a doctor, invented a product he called "granula". In fact, this invention is considered to be the first manufactured cereal and consisted of a dough made of fibre-rich flour in the form of small balls that had to be rehydrated for hours before they could be eaten.

From this invention, the doctor John Harvey Kellogg copied this idea and created his own cereals with the same name, which led to a war of complaints between them, so Mr. Kellogg renamed his "invention" granola. Something that, as we can imagine, changed the idea of what breakfast is like for many people.

Nowadays granola, except in Australia and New Zealand where it is a registered trademark for a product similar to muesli, is a mixture of cereals, without specifying which ones, meaning that you can add whatever you want, with nuts and fruits. But with a clear differential point: the extra crunchy texture achieved by baking the whole thing and adding fats and sugars.

For this reason, granola is usually sweet, with a clumpy texture as the ingredients tend to stick together because of the sugars and fats. For this reason, it is much tastier to the palate, but higher in calories than classic muesli.

The granolas sold in our country, if we compare one with another, have different amounts of added sugar depending on the different brands. But the key is to look for those with no added sugar. Let us remember that the recommendation is to eliminate added sugars as much as possible from our diet.

Moreover, if we stop eating "breakfast" cereals because we consider them unhealthy and switch to a granola with added sugar, as the popular saying goes: we are making bread out of cakes.

Nor can we pretend that they are 0% sugar when we look at the nutritional table, as there will be intrinsic sugars, i.e. naturally present in some of the ingredients of this product, such as fruits, whole grains and nuts. But that doesn't mean there can't be healthy granola options for our breakfasts.

Generally speaking, for well-thought-out and healthy granolas, we can say that this food is rich in energy, as we are talking about almost 490 kilocalories per 100 grams of product. But we should not stop there, health and our diet are not just about calories. Rather, we should analyse where these calories come from.

It is true that it is also rich in fat (almost 25 grams per 100 grams of granola), but it mainly provides polyunsaturated and monounsaturated fats, i.e. heart-healthy fats of good nutritional quality. This can be a good first thing in the morning or as a snack or mid-morning snack.

Although it is rich in carbohydrates (its ingredients are rich in carbohydrates) and sugars, it should be borne in mind that, if it is well made, they are intrinsic sugars. In other words, they are not included in the recommendation to reduce as much as possible. Not only that, granola also provides a lot of nutrients, as we use whole grains and cereals, and thus a lot of fibre. Approximately 8.6 grams per 100 grams of granola.

Thanks to the nuts, grains and seeds, we can also say that it is a product rich in protein (almost 15 grams per 100) and very low in salt (0.06 grams). So, if we have to conclude something, we would say that granola can be a good option for breakfast, but we must make sure that it is not loaded with undesirable extra ingredients such as sugars, fats, syrups, molasses, dextrins or the whole list that we already know should not appear.

Granola stands out for its fruity, sweet taste and smell, as if it were a sponge cake when baked, but its crunchy texture is, without a doubt, addictive. It can be eaten on its own - by the spoonful - but it can also be added to a lot of foods and dishes, giving them a really rich and different touch. The only limitation will be our imagination. Some examples:

With natural yoghurt

In a bowl, place plain, unsweetened yoghurt and add a few spoonfuls of granola and the fresh fruit of your choice. With banana or apple, for example, it is very good. A touch of cinnamon on top, and enjoy.

In a bowl of fresh fruit

No more, no less. Simply cut up your favourite seasonal fruit in a bowl. Here's an idea: sliced strawberries, blueberries, banana slices and granola. Yummy, yummy.

Under a layer of baked apple

It is very simple to prepare: in a microwave-safe dish, place a layer of granola. On top of it, a sliced apple that we cover with a little cinnamon powder. Microwave for three minutes at maximum power, remove, leave to cool and enjoy.

On toast

On a slice of toast, place a sliced banana and a handful of granola. Delicious!

In salad

Yes, in a salad. The mix of sweet and savoury flavours is daring but a safe bet for those intrepid enough to try it all. A fantastic option: a bed of baby spinach, cherry tomatoes, some fresh goat's cheese and a couple of tablespoons of granola. Dress to taste. It's as easy as that.

In a smoothie

Another original idea: add a banana, a tablespoon of carob powder, a tablespoon of pure cocoa and two glasses of soya drink to a blender and blend. Once ready, serve with a handful of granola on top and a sprinkling of cinnamon powder.