Granola was first created around the late 19th century by a physician named Dr. James Caleb Jackson. He developed a baked mixture of graham flour, which he called ‘granula’. Later, John Harvey Kellogg (yup, Kellogg from the cereal) developed a similar recipe but had to change the name to ‘granola’ due to a legal dispute with Dr. Jackson over the name ‘granula’. Granola gained popularity during the 1960s and 1970s due to its high nutritional value and association with natural and wholesome ingredients. It quickly took many household shelves by storm and became a staple in health food stores. The basic ingredients of granola typically include rolled oats, nuts, seeds, honey or sweetener, and sometimes dried fruits. These ingredients are mixed together, baked until crisp, and then enjoyed as a breakfast cereal or snack. Over time, various adaptations and flavours of granola emerged, such as incorporating ingredients like coconut flakes, chocolate chips, and many more.
This is one of the easiest and quickest granola recipes that you can make ahead of time to enjoy as breakfast on your busy morning or even sprinkle on your desserts if you need a little crunch. Also, I eat it as a snack sometimes, I grab some and munch as I go – sweet cravings? Sorted!
BEE ROLL
STEPS ON MAKING GRANOLA
In a large bowl, add the rolled oats, sunflower seeds, and hand-broken walnuts. Mix until everything is well incorporated. Then add the cinnamon powder and mix everything again. Lastly, add the honey and mix until the granola mix is well coated and almost forming clumps.
The reason for mixing the cinnamon powder first and then the honey is that if the honey is added with the cinnamon powder, all the cinnamon will stick to the honey and won’t mix evenly with the rest of the granola mixture.
If you have a small to medium air fryer (like me :P), air fry the granola in batches to prevent uneven cooking. Safely line your air fryer with parchment paper. If your air fryer requires preheating, do so before baking. Place a thin layer of the granola mix (break any clumps, if there is any) in the air fryer and air fry at 170°C for 10 minutes or until golden brown. Remember to remove the basket every 3 minutes to mix it around for even air frying. Note that different air fryer models may have varying temperature settings, so adjust accordingly.
Cool the granola on a sheet pan lined with parchment paper, ensuring that it is spread out well for cooling. After the granola has cooled, serve it with yoghourt topped with fresh fruits or store it to enjoy later.
STORAGE
Store the granola in a clean airtight container in a dry cool place . The stored granola will be able to last about 2-3 weeks.
Granola
Ingredients
- 300 grams Rolled Oats
- 100 grams Sunflower Seeds
- 100 grams Walnuts Hand broken
- 131 grams Honey According to preference
- 1 tablespoon Cinnamon
Instructions
- Combine rolled oats, sunflower seeds, and hand-broken walnuts in a large bowl. Mix until well combined.
- Add cinnamon powder and mix thoroughly. Then, add honey and mix until well coated and the granola almost clumps together.
- Safely line the air fryer with parchment paper. Preheat the air fryer if required.
- Place a thin, evenly spread layer of granola mix (break any clumps, if there is any) in the air fryer at 170°C for 10 minutes or until golden brown. Adjust settings based on your air fryer model. Air fry the granola in batches if the air fryer is small to medium in size.
- Every 3 minutes, remove the basket and stir the granola for even air frying.
- Spread the cooled granola on a sheet pan lined with parchment paper. Serve with yogurt topped with fresh fruits or store for later.
NUTRITION FACTS
Total Fat: 27.27 mg
Sodium: 7 mg
Dietary Fiber: 10 mg
Protein: 15.23 g
Vitamin C: 0.73 mg
Cholesterol: 0 mg
Carbohydrates: 70.21 g
Sugars: 23.19 g
Vitamin A: 5.58 mcg
Iron: 4.42 mg
Daily values based on a 2,000 calorie diet.