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What is granola? How can I make it at home?

Do you like eating cereal for breakfast? Do you enjoy making your own cereal blends at home? You’re in luck, because we’re experts in the homemade granola department! We’ll explain what granola is made of and how to make it perfectly crunchy and delicious at home, with the added bonus of being able to completely customize the ingredients. 

Shortcuts: 

  1. What is granola?
  2. Granola: the complete biography 
  3. When is granola good for health? 
  4. Good and healthy granola
  5. Why is homemade granola better?
  6. Our homemade granola recipe
  7. Learn more about granola 
  8. What’s the best way to preserve granola?
  9. What’s the best way to eat granola?
  10. What are the health benefits of granola?
  11. What about Fourmi Bionique granola?

What is granola?

Granola is a food made from nuts and grains, mixed with honey and other natural ingredients. The mixture is baked until it is crunchy. During the cooking process, the mixture is stirred to ensure that it bakes evenly, which allows it to have the typical texture of these cereals that are most often eaten at breakfast. After the mixture is baked, dried fruits such as raisins, apricots, cranberries, bananas, and coconut are added. 

The resulting blend is rich in fibre, carbohydrates, essential fatty acids, vitamins, and minerals, making it especially healthy, particularly for athletes, who need the energy and protein that the mixture provides. 

Granola: the complete biography 

It all started around 1830, when an American, William Sylvester Graham, an ardent promoter of the vegetarian diet, invented Graham flour, which was made from whole wheat and was enriched with ground bran flakes. This flour would become a key ingredient in the now-famous graham crackers. 

Three decades later, in 1863, a doctor named James Jackson used this whole grain flour to create a healthy oven-toasted cereal blend he called “Granula”. 

His work inspired one of his colleagues, another doctor named John Harvey Kellogg (does that name ring a bell?) to revisit the recipe in 1870. Kellogg created his own blend of oats, wheat and roasted corn to serve his patients. He called his cereal “granula”.

Jackson sued Kellogg, who was forced to change the name of his “invention”. He decided to call it “granola”. This early granola wasn’t particularly successful, however, because the bland, sugar-free granola wasn’t very tasty. The recipe was soon forgotten in favour of another invention of Kellogg’s, which was called “Corn Flakes”. The era of mass-produced cereals full of refined sugar had begun

In the 1960s, granola became a hit among hippies, who appreciated its nutritional benefits. As a result, granola was an important part of the Woodstock festival in 1969, as hippies came together to eat a healthy dish that was full of energy: granola. 

In the following decades, granola moved beyond the menus of “alternative” communities to conquer the breakfast bowls of a majority of the world’s families. 

This success, however, led to many companies changing all that made granola healthy, in order to sell it to the masses. Low-quality granolas sold in supermarkets are high in saturated fats and in refined sugars, making them a product that it’s best to avoid. 

However, when it’s prepared and eaten in the right way, granola can offer many health benefits and can even be a truly healthy snack. 

When is granola good for health? 

Due to the modernization of our diet, which has evolved considerably in the 20th century, we eat far less fibre than our ancestors did. Also, a traditional farmer’s breakfast, which might include fresh and cured meats, eggs, and bread is far too rich, considering that our jobs are much less physically demanding than those of our ancestors.

These lifestyle changes combined with a wealth of rich food choices has led us to experience more cardiovascular diseases and problems with cholesterol and with weight management…

Knowing all this, dieticians at the time wanted to change breakfast habits to include sources of fibre and plant protein, without forgetting healthy fats and carbohydrates. As a result, they encouraged the consumption of seeds, nuts, and, above all, whole grains. 

Whole grains have both the advantage and disadvantage of taking longer to digest than refined grains do, which means that they provide a steady, long-lasting source of energy. To make whole grains taste better, baking them in the oven is a great solution. 

Are you looking to make the healthiest granola possible? Bake whole grains and nuts in the oven until golden brown, adding a little vegetable oil, but no sugar. You’ll get one of the best possible snacks for staying in excellent health – good and healthy granola, full of fibre and plant protein. 

Good and healthy granola

Don’t worry, it is absolutely possible to enjoy the benefits of granola while also enjoying the taste! 

Traditional granola ingredients

Here are some of the typical ingredients you’ll find in the best granolas: 

  • Oats: one of the grains that contains the most protein, fat (most of it unsaturated fat), carbohydrates (due to the fibre) and B vitamins, compared to other grains. Oats also contain minerals like phosphorus, potassium, magnesium, calcium and iron. However, don’t believe everything you hear – oats do not have gluten!
  • Nuts: contain fibre, protein, minerals (iron, magnesium, potassium, zinc, phosphorus and calcium), B and E vitamins, and healthy fats that are good for the heart and the whole body. You can use whatever nuts you like best: walnuts, almonds, hazelnuts, cashews, pistachios, etc. 
  • Seeds: are a great ally for health. Sesame, flax, pumpkin, sunflower, chia…feel free choose whichever seeds you’d like, but don’t overdo it. 
  • Sweeteners: the less sugar, the better. You can use honey, agave, maple syrup, or date paste. All of these have sugar in them, but, compared to refined sugar, they have a richer taste and additional nutritional benefits (vitamins, minerals, etc.) for a lower glycemic index. 
  • Fats: Many recipes use coconut oil to make granola due to its thick texture. It is an oil that is rich in saturated fat, though, so we suggest that you use extra virgin olive oil or canola oil. If you care more about the taste than you do about the nutritional profile of your granola, use butter! 

Why is homemade granola better?

Granola that is made for the retail market has to follow certain rules: it has to stay fresh as long as possible, it has to appeal to the tastes of as many people as possible, and it has to have the lowest possible price, not to mention the requirements for production volumes, how the products are stocked, etc. 

None of these issues matter if you’re making your own granola! You can use butter and eggs without having to worry that your granola won’t last more than 3 days, because you can make exactly as much as you need. 

Home cooking allows us to adapt recipes to our own tastes without worrying about the cost of ingredients. More importantly, you will have the freshest — and therefore the best-tasting  — granola possible! 

Here’s a basic recipe to get you started.

Our homemade granola recipe

Ingredients:

  • 170 grams rolled oats
  • 200 grams nuts, a mix of your choice (walnuts, almonds, hazelnuts, cashews, pistachios…all unsalted)
  • 45 grams seeds (sunflower, pumpkin, chia, sesame, flax…)
  • 10 grams Thompson raisins or currants 
  • 10 grams dried cranberries (no sugar added)
  • 40 grams extra virgin olive oil (or 20 grams of coconut oil and 20 grams of olive oil if you prefer)
  • 1 egg white
  • 40 grams of date paste, or 50 grams of honey, maple syrup or agave syrup
  • A pinch of salt

Instructions: 

  1. Preheat the oven to 180°C. 
  2. Mix the oats, nuts and seeds together in a bowl. 
  3. Beat the egg white until foamy (do not beat it into peaks). 
  4. Add the sweetener of your choice, oil, salt and the egg white to the oat mixture. Mix well. 
  5. Spread the mixture onto a baking sheet lined with parchment paper. Make sure the mixture is evenly spread out. If you want the granola to bake evenly, it should not be more than 1 cm high. If there is too much granola to fit on the baking sheet, bake it in batches. 
  6. To prevent the mixture from burning, place the baking sheet in the middle of the oven. Bake for about 20 minutes or until the mixture is golden brown. 
  7. Once the granola is baked, take it out of the oven and add the raisins and cranberries. Let the mixture cool. 

Learn more about granola 

Here are some tips about how to take full advantage of your homemade granola. 

What’s the best way to preserve granola?

For the best results, granola should be kept in a dry, cool place without direct light. 

The best way to store it is in an airtight container such as a glass jar. 

When absolutely necessary – for example, if you’ve made enough granola to feed an army – you can put granola in the refrigerator or in the freezer, but the texture of certain ingredients may change as a result. 

What’s the best way to eat granola?

Granola can be eaten by itself, with milk or with yogurt. It’s also delicious with ice cream and in many recipes, both sweet and savoury. 

You can find many recipes on our blog that will help you enjoy granola for any occasion! 

What are the health benefits of granola?

We already talked a bit about this above, but it bears repeating that granola has many health benefits: 

  • Constipation is a widespread issue in today’s world. Granola has a great deal of fibre, which helps soften and lubricate the digestive system. Fiber also improves the texture and size of stool, which helps it to move more quickly and more smoothly. 
  • Granola is an excellent source of plant protein. When combined with milk or yogurt, you get a complete protein. 
  • Granola helps to protect the heart, because it contains unsaturated fat which is good for cardiovascular health. 
  • Granola helps reduce cholesterol, thanks to its fibre and healthy fats. The carbohydrates contained in whole grains are absorbed slowly, which lowers the possibility of sugar highs (hyperglycemia), and the inevitable crashes afterwards.

What about Fourmi Bionique granola?

At Fourmi Bionique, we strive to make the best granola possible. Our products are made with carefully chosen whole grains, nuts, sulphite-free dried fruits, seeds, honey and maple syrup, as well as chocolate — all high-quality ingredients. 

We source our ingredients locally as much as possible, looking for organic and fair trade options. We make our granola in our Montreal production facility, which allows us to offer granola that keeps well and tastes great, all while being as healthy and affordable as possible. 

Because of all this, we know we are offering the best granola out there – not counting your own homemade granola, of course 😉

Leave a Reply

What is granola? How can I make it at home?

Do you like eating cereal for breakfast? Do you enjoy making your own cereal blends at home? You’re in luck, because we’re experts in the homemade granola department! We’ll explain what granola is made of and how to make it perfectly crunchy and delicious at home, with the added bonus of being able to completely customize the ingredients. 

Shortcuts: 

  1. What is granola?
  2. Granola: the complete biography 
  3. When is granola good for health? 
  4. Good and healthy granola
  5. Why is homemade granola better?
  6. Our homemade granola recipe
  7. Learn more about granola 
  8. What’s the best way to preserve granola?
  9. What’s the best way to eat granola?
  10. What are the health benefits of granola?
  11. What about Fourmi Bionique granola?

What is granola?

Granola is a food made from nuts and grains, mixed with honey and other natural ingredients. The mixture is baked until it is crunchy. During the cooking process, the mixture is stirred to ensure that it bakes evenly, which allows it to have the typical texture of these cereals that are most often eaten at breakfast. After the mixture is baked, dried fruits such as raisins, apricots, cranberries, bananas, and coconut are added. 

The resulting blend is rich in fibre, carbohydrates, essential fatty acids, vitamins, and minerals, making it especially healthy, particularly for athletes, who need the energy and protein that the mixture provides. 

Granola: the complete biography 

It all started around 1830, when an American, William Sylvester Graham, an ardent promoter of the vegetarian diet, invented Graham flour, which was made from whole wheat and was enriched with ground bran flakes. This flour would become a key ingredient in the now-famous graham crackers. 

Three decades later, in 1863, a doctor named James Jackson used this whole grain flour to create a healthy oven-toasted cereal blend he called “Granula”. 

His work inspired one of his colleagues, another doctor named John Harvey Kellogg (does that name ring a bell?) to revisit the recipe in 1870. Kellogg created his own blend of oats, wheat and roasted corn to serve his patients. He called his cereal “granula”.

Jackson sued Kellogg, who was forced to change the name of his “invention”. He decided to call it “granola”. This early granola wasn’t particularly successful, however, because the bland, sugar-free granola wasn’t very tasty. The recipe was soon forgotten in favour of another invention of Kellogg’s, which was called “Corn Flakes”. The era of mass-produced cereals full of refined sugar had begun

In the 1960s, granola became a hit among hippies, who appreciated its nutritional benefits. As a result, granola was an important part of the Woodstock festival in 1969, as hippies came together to eat a healthy dish that was full of energy: granola. 

In the following decades, granola moved beyond the menus of “alternative” communities to conquer the breakfast bowls of a majority of the world’s families. 

This success, however, led to many companies changing all that made granola healthy, in order to sell it to the masses. Low-quality granolas sold in supermarkets are high in saturated fats and in refined sugars, making them a product that it’s best to avoid. 

However, when it’s prepared and eaten in the right way, granola can offer many health benefits and can even be a truly healthy snack. 

When is granola good for health? 

Due to the modernization of our diet, which has evolved considerably in the 20th century, we eat far less fibre than our ancestors did. Also, a traditional farmer’s breakfast, which might include fresh and cured meats, eggs, and bread is far too rich, considering that our jobs are much less physically demanding than those of our ancestors.

These lifestyle changes combined with a wealth of rich food choices has led us to experience more cardiovascular diseases and problems with cholesterol and with weight management…

Knowing all this, dieticians at the time wanted to change breakfast habits to include sources of fibre and plant protein, without forgetting healthy fats and carbohydrates. As a result, they encouraged the consumption of seeds, nuts, and, above all, whole grains. 

Whole grains have both the advantage and disadvantage of taking longer to digest than refined grains do, which means that they provide a steady, long-lasting source of energy. To make whole grains taste better, baking them in the oven is a great solution. 

Are you looking to make the healthiest granola possible? Bake whole grains and nuts in the oven until golden brown, adding a little vegetable oil, but no sugar. You’ll get one of the best possible snacks for staying in excellent health – good and healthy granola, full of fibre and plant protein. 

Good and healthy granola

Don’t worry, it is absolutely possible to enjoy the benefits of granola while also enjoying the taste! 

Traditional granola ingredients

Here are some of the typical ingredients you’ll find in the best granolas: 

  • Oats: one of the grains that contains the most protein, fat (most of it unsaturated fat), carbohydrates (due to the fibre) and B vitamins, compared to other grains. Oats also contain minerals like phosphorus, potassium, magnesium, calcium and iron. However, don’t believe everything you hear – oats do not have gluten!
  • Nuts: contain fibre, protein, minerals (iron, magnesium, potassium, zinc, phosphorus and calcium), B and E vitamins, and healthy fats that are good for the heart and the whole body. You can use whatever nuts you like best: walnuts, almonds, hazelnuts, cashews, pistachios, etc. 
  • Seeds: are a great ally for health. Sesame, flax, pumpkin, sunflower, chia…feel free choose whichever seeds you’d like, but don’t overdo it. 
  • Sweeteners: the less sugar, the better. You can use honey, agave, maple syrup, or date paste. All of these have sugar in them, but, compared to refined sugar, they have a richer taste and additional nutritional benefits (vitamins, minerals, etc.) for a lower glycemic index. 
  • Fats: Many recipes use coconut oil to make granola due to its thick texture. It is an oil that is rich in saturated fat, though, so we suggest that you use extra virgin olive oil or canola oil. If you care more about the taste than you do about the nutritional profile of your granola, use butter! 

Why is homemade granola better?

Granola that is made for the retail market has to follow certain rules: it has to stay fresh as long as possible, it has to appeal to the tastes of as many people as possible, and it has to have the lowest possible price, not to mention the requirements for production volumes, how the products are stocked, etc. 

None of these issues matter if you’re making your own granola! You can use butter and eggs without having to worry that your granola won’t last more than 3 days, because you can make exactly as much as you need. 

Home cooking allows us to adapt recipes to our own tastes without worrying about the cost of ingredients. More importantly, you will have the freshest — and therefore the best-tasting  — granola possible! 

Here’s a basic recipe to get you started.

Our homemade granola recipe

Ingredients:

  • 170 grams rolled oats
  • 200 grams nuts, a mix of your choice (walnuts, almonds, hazelnuts, cashews, pistachios…all unsalted)
  • 45 grams seeds (sunflower, pumpkin, chia, sesame, flax…)
  • 10 grams Thompson raisins or currants 
  • 10 grams dried cranberries (no sugar added)
  • 40 grams extra virgin olive oil (or 20 grams of coconut oil and 20 grams of olive oil if you prefer)
  • 1 egg white
  • 40 grams of date paste, or 50 grams of honey, maple syrup or agave syrup
  • A pinch of salt

Instructions: 

  1. Preheat the oven to 180°C. 
  2. Mix the oats, nuts and seeds together in a bowl. 
  3. Beat the egg white until foamy (do not beat it into peaks). 
  4. Add the sweetener of your choice, oil, salt and the egg white to the oat mixture. Mix well. 
  5. Spread the mixture onto a baking sheet lined with parchment paper. Make sure the mixture is evenly spread out. If you want the granola to bake evenly, it should not be more than 1 cm high. If there is too much granola to fit on the baking sheet, bake it in batches. 
  6. To prevent the mixture from burning, place the baking sheet in the middle of the oven. Bake for about 20 minutes or until the mixture is golden brown. 
  7. Once the granola is baked, take it out of the oven and add the raisins and cranberries. Let the mixture cool. 

Learn more about granola 

Here are some tips about how to take full advantage of your homemade granola. 

What’s the best way to preserve granola?

For the best results, granola should be kept in a dry, cool place without direct light. 

The best way to store it is in an airtight container such as a glass jar. 

When absolutely necessary – for example, if you’ve made enough granola to feed an army – you can put granola in the refrigerator or in the freezer, but the texture of certain ingredients may change as a result. 

What’s the best way to eat granola?

Granola can be eaten by itself, with milk or with yogurt. It’s also delicious with ice cream and in many recipes, both sweet and savoury. 

You can find many recipes on our blog that will help you enjoy granola for any occasion! 

What are the health benefits of granola?

We already talked a bit about this above, but it bears repeating that granola has many health benefits: 

  • Constipation is a widespread issue in today’s world. Granola has a great deal of fibre, which helps soften and lubricate the digestive system. Fiber also improves the texture and size of stool, which helps it to move more quickly and more smoothly. 
  • Granola is an excellent source of plant protein. When combined with milk or yogurt, you get a complete protein. 
  • Granola helps to protect the heart, because it contains unsaturated fat which is good for cardiovascular health. 
  • Granola helps reduce cholesterol, thanks to its fibre and healthy fats. The carbohydrates contained in whole grains are absorbed slowly, which lowers the possibility of sugar highs (hyperglycemia), and the inevitable crashes afterwards.

What about Fourmi Bionique granola?

At Fourmi Bionique, we strive to make the best granola possible. Our products are made with carefully chosen whole grains, nuts, sulphite-free dried fruits, seeds, honey and maple syrup, as well as chocolate — all high-quality ingredients. 

We source our ingredients locally as much as possible, looking for organic and fair trade options. We make our granola in our Montreal production facility, which allows us to offer granola that keeps well and tastes great, all while being as healthy and affordable as possible. 

Because of all this, we know we are offering the best granola out there – not counting your own homemade granola, of course 😉

Leave a Reply

Qu’est-ce qu’un granola et comment faire le sien à la maison?

Vous aimez prendre des céréales au petit-déjeuner? Vous aimez faire vos recettes maison? Ça tombe bien, c’est un peu notre spécialité! Nous allons vous expliquer en quoi consiste un granola et comment obtenir un délicieux et croquant à la maison, avec l’avantage de pouvoir personnaliser 100% des ingrédients.

Raccourcis :

  1. Qu’est-ce que le granola?
  2. Granola : une drôle d’histoire
  3. Dans quel contexte un granola est-il bon pour la santé?
  4. Les ingrédients traditionnels
  5. Pourquoi un granola maison est-il meilleur?
  6. Recette de granola maison
  7. En savoir plus sur le granola
  8. Comment conserver un granola?
  9. Comment le manger?
  10. Quels sont ses bienfaits?
  11. Qu’en est-il des granolas Fourmi Bionique?

Qu’est-ce que le granola?

Le granola est un aliment composé de noix et de céréales mélangées avec du miel et d’autres ingrédients naturels. Le mélange est cuit jusqu’à ce qu’il soit croustillant. Pendant le processus de cuisson, la préparation est brassée pour veiller à une cuisson homogène, qui permettra d’obtenir la texture typique de ces céréales consommées le plus souvent au petit-déjeuner. 

Des fruits secs sont souvent ajoutés : raisins, abricots, canneberges, bananes, noix de coco, etc.

L’apport de tous ces ingrédients riches en fibres, glucides, acides gras essentiels, vitamines et minéraux est très nourrissant. Plus particulièrement pour les sportifs, car ils fournissent beaucoup d’énergie et des protéines.

Granola : une drôle d’histoire

Tout a commencé vers 1830, lorsque l’Américain William Sylvester Graham, ardent défenseur du régime végétarien, a inventé la farine Graham, une préparation à base de blé complet enrichie de flocons de son entier moulu. Cela donnera naissance au fameux biscuit Graham.

Trois décennies plus tard, en 1863, le médecin James Jackson utilise cette farine complète

pour créer un mélange doré au four bénéfique pour la santé qu’il a appelé «Granula». 

Inspiré par son collègue, John Harvey Kellogg, un médecin américain dont le nom vous dira quelque chose, revisite cette recette en 1870 en créant un mélange de grains d’avoine, de blé et de maïs torréfié pour servir ses patients, le nommant «granula».

Jackson l’a poursuivi pour cela et Kellogg a été contraint de changer le nom de son “invention”, qu’il a renommé “granola”. Cependant, le succès n’a pas été au rendez-vous, car le granola sans sucre, très fade, n’était pas très agréable à consommer. La recette a fini par être oubliée. Kellogg lui-même l’a mis de côté pour promouvoir une autre invention : Corn Flakes. C’est le début de l’ère des céréales industrielles bourrées de sucres raffinés!

En 1960, le granola est tombé dans le mouvement hippie, qui a vanté ses qualités nutritionnelles. Ainsi, le granola a fait une apparition importante au célèbre festival Woodstock 1969, où le mouvement hippie consomme en masse ce mélange si énergique et bon pour la santé.

Dans les décennies qui ont suivi, le granola a quitté le menu des communautés “alternatives” pour conquérir les bols d’une grande partie des familles du monde.

Ce succès a malheureusement conduit de nombreuses entreprises à dénaturer le produit pour le vendre au plus grand nombre.  Les granolas bas de gamme vendus dans les supermarchés présentent ainsi de fortes une teneur en graisses saturées et en sucre transformé, en faisant du même coup, un produit à éviter.

Pourtant, préparé et consommé de la bonne façon, le granola peut offrir une multitude de bienfaits pour la santé, et dans certains cas même, être une véritable collation santé.

Dans quel contexte un granola est-il bon pour la santé?

Avec la modernisation de notre régime qui a pris de l’ampleur au 20e siècle, l’apport en fibres a été considérablement réduit. De plus, le petit-déjeuner typique du paysan, à base de viandes, d’œufs, charcuterie, pain, etc. est devenu bien trop riche alors que nos métiers sont devenus de moins en moins physiques.

Ce changement de mode de vie face à une alimentation riche a conduit à l’essor des maladies cardiovasculaires, cholestérol, du surpoids…

Partant de ce constat, les diététiciens de l’époque ont voulu modifier le petit-déjeuner en apportant une source de fibres et de protéines végétales, riches en bonnes graisses et en bons glucides. De ce fait, ces derniers ont fait la promotion des graines, des noix et surtout des céréales complètes.

Or ces dernières présentent l’avantage et l’inconvénient d’être plus difficile à digérer, offrant ainsi de l’énergie de façon plus continue et plus longue. Pour remédier à cela, tout en leur apportant plus de goût, la solution de la cuisson au four a été trouvée.

Vous voulez un granola santé? Faites dorer des céréales complètes et des noix au four avec éventuellement un peu d’huile végétale, mais sans ajouter de sucre. Vous obtiendrez l’une des meilleures collations possible pour maintenir une excellente santé (sources de fibres, protéines végétales, etc.)

Rassurez-vous, il est tout à fait possible de profiter des bienfaits des granolas tout en prenant un peu plus de plaisir!

Les ingrédients traditionnels

Voici les ingrédients traditionnels pour faire un bon granola :

  • L’avoine : c’est l’une des céréales les plus riches en protéines, graisses (la plupart insaturées), glucides (elle contient beaucoup de fibres) et vitamines du groupe B. Elle contient également des minéraux tels que le phosphore, le potassium, le magnésium, le calcium et le fer. Enfin, contrairement aux idées reçues, elle ne contient pas de gluten!
  • Les noix : elles contiennent des fibres, des protéines, des minéraux (fer, magnésium, potassium, zinc, phosphore et calcium), des vitamines B et E, ainsi que des graisses saines pour le cœur et l’ensemble l’organisme. Vous pouvez utiliser celles que vous aimez le plus : noix, amandes, noisettes, noix de cajou, pistaches, etc.
  • Les graines : elles ont toutes des propriétés intéressantes. Sésame, lin, citrouille, tournesol, chia… faites votre choix sans crainte, mais toujours sans excès.
  • Les édulcorants : il est clair que moins il y a de sucre, mieux c’est. Vous pouvez utiliser du miel, de l’agave, du sirop d’érable, ou de la pâte de datte. Tout cela reste du sucre, mais contrairement au sucre raffiné, vous obtiendrez un goût plus riche et quelques bienfaits (vitamines, minéraux, etc.) pour un indice glycémique généralement plus faible.
  • Les matières grasses : De nombreuses recettes utilisent de l’huile de noix de coco pour faire du granola, car elle a une texture épaisse. Mais c’est une huile riche en graisses saturées, nous vous suggérons donc plutôt d’utiliser une huile d’olive extra vierge ou de canola. Si vous souhaitez plus miser sur le goût que la nutrition, c’est vraiment le beurre qu’il faut utiliser!

Pourquoi un granola maison est-il meilleur ?

La fabrication de granola pour la vente demande de respecter certaines règles : contraintes de conservation, un goût qui plait au plus grand nombre, un prix le plus bas possible, les contraintes techniques liées aux volumes de production, au stockage, etc.

Tout cela n’existe pas lorsque vous faites un granola maison! Vous pouvez utiliser du beurre et des œufs sans craindre que votre mélange ne se conserve pas plus de 3 jours. Il vous suffira d’adapter les quantités produites. 

Ainsi la fabrication maison laisse donc plus de place pour faire ce que l’on veut, sans se soucier du coût des ingrédients. Plus important encore, vous pourrez profiter d’une fraîcheur inégalée et donc du meilleur goût!

Voici une base pour vous essayer.

Recette de granola maison

Les ingrédients :

  • 170 g de flocons d’avoine
  • 200 g d’un mélange de noix (noix de Grenoble, amandes, noisettes, noix de cajou, pistaches… toujours sans sel)
  • 45 g de graines (tournesol, citrouille, chia, sésame, lin…)
  • 10 g de raisins secs (Corinthe ou Tompson)
  • 10 g de canneberges séchées (sans sucre ajouté)
  • 40 g d’huile d’olive extra vierge (vous pouvez utiliser 20 g d’huile de coco + 20 g d’huile d’olive si vous préférez)
  • 1 blanc d’oeuf
  • 40 g de pâte de datte, ou 50 g de miel, de sirop d’érable ou de sirop d’agave
  • une pincée de sel

La préparation :

  1. Préchauffer le four à 180°C.
  2. Mélanger les flocons d’avoine, les noix et les graines dans un bol.
  3. Battre le blanc d’oeuf jusqu’à ce qu’il soit juste mousseux (ne pas le battre en neige).
  4. Ajouter le sucrant choisi, l’huile, la pincée de sel et le blanc d’oeuf. Bien mélanger.
  5. Tapisser un plat allant au four de papier sulfurisé et répartir le mélange sur le dessus en l’étalant bien. Pour une cuisson homogène, il ne doit pas dépasser 1 cm d’épaisseur. Si vous en avez beaucoup, faites deux cuissons.
  6. Cuire au four pendant environ 20 minutes à 400°F, ou jusqu’à ce que le mélange soit bien doré. Pour ne pas le brûler, placer la plaque de cuisson bien au centre du four.
  7. Une fois cuit, le retirer du four et mélanger avec les raisins secs et les canneberges. Laisser refroidir. 

En savoir plus sur le granola 

Voici quelques infos et astuces supplémentaires pour tirer pleinement parti de votre granola maison.

Comment conserver un granola?

Pour conserver au mieux son granola, il faut le stocker au sec, au frais et à l’abri de la lumière. 

Le mieux est de le placer dans un contenant hermétique comme un bocal en verre par exemple.

En extrême recours, si vous en avez produit pour un régiment de cavalerie, vous pouvez aussi le mettre au réfrigérateur, voire au congélateur, mais cela pourrait altérer la texture de certains ingrédients.

Comment le manger?

Il peut être consommé seul en collation, dans le lait et yogourt de votre choix. Mais on peut aussi l’incorporer dans une glace (c’est super bon!) et dans plein de recettes sucrées comme salées.

Vous trouverez plein d’idées sur notre blogue pour mettre du granola à toutes les occasions!

Quels sont ses bienfaits?

On en a déjà parlé plus haut, le granola offre beaucoup de bienfaits pour la santé :

  • La constipation est vraiment le mal du siècle. Le granola fournit une grande quantité de différentes fibres qui contribuent à adoucir et lubrifier le système digestif, mais aussi à améliorer la texture et la taille des selles, ce qui permet de faciliter leur évacuation. 
  • C’est une excellente source de protéines végétales, et combiné avec du lait ou du yogourt, il fournit des protéines complètes.
  • Il protège le cœur grâce à des graisses insaturées saines pour le système cardiovasculaire.
  • Il aide à réduire le cholestérol grâce à sa teneur en fibres et en bonnes graisses. Les glucides contenus dans les céréales complètes sont absorbés lentement, réduisant ainsi la possibilité de pics de glycémie (hyperglycémie) et les coups de mou.

Qu’en est-il des granolas Fourmi Bionique?

Chez Fourmi Bionique, nous cherchons toujours à tirer le meilleur du granola. Nous avons sélectionné des céréales complètes, des noix, des fruits séchés sans sulfites, des graines, du miel et du sirop d’érable, ainsi que des chocolats, le tout de grande qualité.

Notre approvisionnement est majoritairement local, biologique et équitable et nous produisons nous-mêmes, dans notre atelier de Montréal. Cela nous permet d’offrir des granolas avec une bonne conservation et le meilleur goût, tout en étant les plus saines et abordables possible.

Ainsi, nous sommes certains de proposer les meilleurs granolas, après ceux que vous ferez à la maison bien-sûr 😉

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