What is Granola?

Breakfast and breakfast cereal consumption has been associated with improved diet quality and cereals can significantly contribute to daily micronutrient intake through methods of fortification.

It is highly nutritious product categorized as snack food and can be prepared using diversified ingredients. Granola is a ready-to-eat breakfast cereal that is made from grain typically high in carbohydrate, low fat and often a good source of fiber.

The first precooked cereal was probably invented in 1863 by Dr. James C. Jackson at Dansville, New York. Jackson named his invention as granula.

Ganula, was the first cold breakfast cereal. It consisted id a twice baked whole-meal biscuit ground into crumbs, which had to be soaked on milk or water to make it even vaguely palatable.

A similar cereal was developed by John Harvey Kellogg. It too was initially known as Granula, but the name was changed to Granola to avoid legal problems with Jackson.

Granola is a breakfast food made from oats, walnut, peanut and wheat which is usually baked until it is dry and crisp. A breakfast cereal therefore can be said to be a ready to cook, ready to eat convenient food product. They include puffed, flaked, shredded and granular products made from wheat, maize, oats, rice and barley. Granola also may contain added dried fruit, nuts, seeds and/or coconut.

Since, it is baked or cooked product and during baking and cooking mixture is continuously stirred to maintain a loss consistency. For convenient consumption of granola, it is converting it into a pressed bar shape. By changing the ingredients nutritional value of granola can be modified.
What is Granola?