Granola is a crunchy oat, raisin and date-cluster cold breakfast cereal that became popular with hippies in the 1960s. It was originally called granula and invented by Dr. James C. Jackson, but Dr. John Harvey Kellogg changed the name to granola after being sued for copyright infringement. Kellogg’s and Post revived the concept of granola by producing a product that was much lower in overall sugar and avoided refined white sugar. Granola can be made at home and comes in many varieties.
Granola is one of those words that is both a noun and an adjective. As a noun, it can mean crunchy oats, raisins, and date-cluster cold breakfast cereal or a person who is a hippie at heart. As an adjective, it is descriptive of the hippie or other more “natural” lifestyle.
This article is mostly about granola as a cereal, although even in its earliest form there was something “hippie” about it. The word granola comes from the word granula, which was the name given to a type of cold cereal made from graham flour and broken into small pieces or granules. It was invented in the mid-19th century by Dr. James C. Jackson.
Dr. John Harvey Kellogg, director of the Western Health Reform Institute in Battle Creek, Michigan, invented a similar cereal for patients following his vegetarian/whole grain regimen, and also called it granula. However, Dr. Jackson sued Kellogg for copyright infringement and Kellogg changed the name to granola. Here you are!
Breakfast cereal companies Kellogg’s and Post were selling mostly high-sugar cereals to appeal to kids in the 1960s, and when the hippie movement became popular, someone had the bright idea of reviving the concept of granola. By taking some elements from the “gorp,” commonly used by hikers and mountaineers, both grain companies produced a product that was much lower in overall sugar. In fact, they often avoided refined white sugar, instead opting for honey or brown sugar for sweetness.
Hippies went wild for granola, and another grain product started making money for Post and Kellogg’s. The more recent emphasis on whole grains in the diet has made granola cereal popular. Granola bars are also popular, and muffins and bread made with granola cereals are also tasty.
Granola comes in as many varieties as there are people who make it. It can contain almost any fruit, nut or grain ingredient. Some formulations lean more towards the fruit side, while others are leaner. Most granola formulas have raisins, but some don’t. Some granules are sweeter and some have cinnamon to flavor them.
Granola can also be made at home, and the ingredients are largely a matter of personal preference. Granola muesli, an alternative type of muesli, is also available. It was also invented at the end of the 19th century, but by a Swiss doctor.
A recipe for granola calls for three cups of rolled oats, one cup of almonds, one cup of cashews, 3/4 cup of shredded coconut, 1/4 cup of maple syrup, and dark brown sugar, 1/4 cup of vegetable oil, one cup of raisins and 3/4 teaspoons of salt. The dry and wet ingredients, with the exception of the raisins, are mixed separately, then combined and spread out over two large baking sheets. They are cooked at 250 degrees Fahrenheit for one hour and 15 minutes and stirred every 15 minutes to ensure even browning. When done, the mixture is turned into a large bowl and the raisins are stirred in.
This simple recipe can easily be modified to suit the cook’s personal preferences. Pecans and walnuts can be substituted for cashews and almonds, and cinnamon or vanilla flavoring can be added. A basic recipe like this lends itself well to experimentation.
So, granola started out as an experiment but ended up as a beloved part of the American diet. Whether it’s homemade or not, right out of the box or with milk, granola appeals to just about anyone who loves cereal.
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