Crunchy Granola is healthy breakfast food

History of crunchy granola — Graham flour

The history of crunchy granola is entirely American. Interestingly, neither chefs nor culinary specialists participated in its invention, but priests and doctors. And since granola is a portion of healthy food, it is pretty logical that the first to try it were vacationers of sanatoriums.

Graham flour
In Dansville, New York, a SPA resort known as “Castle on the Hill”

In 1894, Graham flour found new uses. Dansville, New York, there was a SPA resort known as “Castle on the Hill.” Dr. James Caleb Jackson headed it. He began to cook an exciting dish for his vacationers. According to his recipe, the dough from Graham flour (mainly oatmeal), rolled into thin plates and baked. Then they broke them into pieces of different shapes, mixed them with dried fruits, and baked again. In the modern world, it is crunchy granola. Jackson patented his invention as a “granule,” with an emphasis on the second syllable. The name clearly echoes the word “granules” — loose products formed into grains. Later, a company named after the resort — “Our granule company.”

From hippies to the present day

Crunchy granola
Crunchy granola became popular in the 60s of the twentieth century

Crunchy granola became popular in the 60s of the twentieth century thanks to hippies, supporters of everything natural. It fully corresponded to their lifestyle: natural, nutritious and at the same time not containing animal proteins. One can you can take it with you, will not deteriorate on the road. Hippies baked granola, adding dried fruits, nuts, honey to it. They also sold it at fairs, packing it in bags with their “trademark” sign — “Pacific region.” A little later, the industrial production of granola began.

Why do people like crunchy granola?

Granola looks dry and crumbly. It can be eaten dry (everything is edible) or filled with milk or fermented milk products. It is helpful in that you can devour it and get the maximum nutrients on the go. Granola goes well with honey, kefir, yogurt, banana, strawberries, dried cherry, raspberries, which are helpful.

Eating granola only with liquid at room temperature, not higher than 30 degrees. This is how the muesli dish retains its structure.

granola fruit
Crunchy Granola goes well with yogurt and fresh berries

Granola benefits:

  • versatility
  • ease of use
  • quick-cooking
  • the energy value
  • benefit

Beneficial substances in granola:

  • vitamins
  • minerals
  • fiber

Ready crispy granola should be stored in an airtight container, dry and dark.

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Crunchy Granola

Crunchy granola

Crunchy Granola and Dried fruits

Healthy snacks to help satisfy your hunger while walking and make your breakfasts hearty.
5 from 1 vote
Prep Time 14 mins
Cook Time 10 hrs
Total Time 10 hrs 10 mins
Course Breakfast, Healthy food
Cuisine American
Servings 4
Calories 328 kcal


Food Dehydrator


  • 300 g Oat flakes
  • 380 g Mix dried fruits Dehydrated cherries, raisins, currants, cranberries, and/or blueberries
  • 125 ml Apple juice
  • 100 g Favorite nuts
  • 125 g Honey
  • 60 g Olive oil
  • 2 tbsp Cinnamon
  • 1 pinch Sea ​​Salt


  • Grind fruits and nuts
    Dried fruits
  • Mix dry ingredients. Heat honey be careful, honey should not be heated more than 140 °F (60 °C), and add oil. Mix all the ingredients.
    Granola fruit
  • Transfer mixture to prepared pan (use parchment paper!), pressing down until completely even. Make it at least 1 inch (2.54 cm). For the dehydrator, place the mixture on the fruit roll. Use Fruit Skin Molds for the dehydrator.
    So good and tasty


  • Dehydrate granola until darkened depend on your dehydrator temperature chart, 10 hours at 131 °F (55 °C), firm around the edges, and the center gives just slightly when pressed. Dehydration lasts about 10 hours.
    Food Dehydrator


  • Into the oven at 356-392 °F (180-200 °C) for 15-20 minutes to the lower level. After 10 minutes, you can check and mix, it should not burn.
    Soft granola recipe


What is the difference between cooking granola in the oven and a dehydrator?
  • When dried in a food dehydrator, crunchy granola is drier and has a much longer shelf life than oven cooking.
  • The oven granola is darker.
Cool the finished granola fruit a little, and you can break it a little and put it in a jar. Store in a tight container or glass jar in a dry and dark place.
love crunch granola


Serving: 100gCalories: 328kcalFat: 18gProtein: 8gCarbohydrates: 37g
Keyword Crunchy granola, Gluten free, Granola fruit
Tried this recipe?Let us know how it was!

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