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English: A photograph of Froot Loops breakfast...

Don’t say no.  Say HELL NO!

True confessions time:  Three boxes of ready-to-eat cereal sit in my pantry.  I have a box of Wheaties and Rice Krispies that I use for cookies and rice krispie treats, plus a box of fruity-o’s cereal bought on impulse for Little Bird at Trader Joe’s (and which she has hardly touched).

In general, though, I boycott processed grains and sugar in boxes.  The cereal industry pisses me off.

Did you know that cereals advertised to children contain 56% more sugar, 52% less fiber, and 50% more sodium compared with adult-targeted cereals?  This is the opposite of great, Tony.

Children see more ads on TV for ready-to-eat cereals than any other category of packaged food or beverage.  What’s worse, the cereal companies advertise their least-healthiest cereals the most!

In 2011, 6- to 11-year-olds saw more than 700 TV ads for cereals on average (1.9 ads per day).  Preschoolers (2-5 years) saw 595 ads (1.6 per day).

You can read more about this at www.cerealfacts.org.

It’s ironic.  What started out as part of the health and vegetarianism movement in the late 1800’s has turned into an industry that targets the most vulnerable population – children – by pushing sugar crack through “fun” characters like Tony the Tiger, Cap’n Crunch, Count Chocula, and so on.

I’m going to go out on a limb here:  in my opinion, this behavior is heinous and just plain evil.

Okay.  Now I shall step off my soapbox, and offer a positive alternative.  Here is a recipe for breakfast cereal that is easy-to-make, deliciously crunchy, just-sweet-enough, and even – gasp! – moderately healthy:

Almond Maple Granola

Ingredients:

3 cups rolled oats

1 cup chopped almonds

1/4 cup wheat germ

1 cup unsweetened flaked coconut (optional for coconut haters)

1/3 cup sunflower seeds

6 tablespoons pure maple syrup

6 tablespoons packed brown sugar

1/4 cup vegetable oil

2 tablespoons warm water

1/2 teaspoon salt

1 cup raisins or other dried fruit of your choice

Directions:

Preheat oven to 250 degrees.  Lightly grease a cookie sheet with sides (or use a Silpat, as I do).

In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds.  In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt.  Pour the liquid over the oat and nut mixture, and stir until evenly coated.  Spread out on the prepared cookie sheet.

Bake for 1 hour and 15 minutes, stirring occasionally until evenly toasted.  Mix in raisins.  Cool and store in an airtight container at room temperature.

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