Granola & Olive Oil: Evolution in Cooking—History & Recipe
Granola: An American Invention
Granola's origins can be traced back to the United States in the late 19th century. The story begins with Dr. James Caleb Jackson (1811–1895), who, in 1863, created a cereal-like product called "granula." Made from graham flour (whole wheat flour), which was baked into sheets, broken into pieces, and baked again, Jackson believed it was a much healthier alternative to the typical, labor-intensive, high-protein breakfasts of the time, which included fried meat, eggs, biscuits, pancakes, butter, and jams. Porridge, farina, gruel and other boiled grains were eaten and good for people but again, they had to be made each morning. His "granula" laid the groundwork for what would later become granola.
Dr. John Harvey Kellogg (1852–1943) is the man who gave the world the name "granola" and formulated the food that is most like what we enjoy today. In 1877, he developed a food similar to Jackson's, which he initially called by the same name. To avoid legal conflicts with Jackson, he renamed his product "granola." This new version was made from oats, wheat, and cornmeal, and it became popular among Dr. Kellogg's patients and beyond.
However, Dr. Kellogg also promoted controversial and often radical views on health, race, and sexuality that were questionable in his day and are not at all acceptable today, which has marred his legacy. While his contributions to wellness, such as emphasizing the benefits of exercise, proper diet, and hygiene, are acknowledged, his controversial views and practices are also, rightly so, critically examined.
The Evolution of Granola
But it wasn't until the 1960s and 1970s, particularly within the health food movement and counterculture communities in the United States that granola experienced true popularity. This period saw a renewed interest in natural and nutritious foods, as people began to seek alternatives to the highly processed and sugary foods that had become prevalent. The back-to-nature ethos of that time in the western world championed whole foods, vegetarianism, and organic farming, aligning perfectly with the wholesome, minimally processed nature of granola. Health-conscious individuals and communities embraced granola not only for its nutritional benefits but also for its simplicity and versatility. This resurgence marked the beginning of granola's transformation from a niche health food into a widely consumed breakfast staple and snack option.
Granola & Olive Oil—A Positive Evolution
Incorporating olive oil into granola recipes is a modern twist that enhances the dish in several ways. Olive oil, particularly extra virgin olive oil, not only helps consolidate the ingredients and aids in the baking process but also adds a subtle, rich flavor and creates a crunchy texture. Additionally, the choice of olive oil provides better health benefits compared to other oils, aligning perfectly with granola's historic healthy-eating ethos. It must be remembered when granola was first invented in the late 1800s, olive oil was not widely available in America (see our sister site, PJ Kabos.com, and the blog post, Homemade Healthy Granola with PJ Kabos Extra Virgin Olive Oil).
Granola's Global Popularity
Today, granola is enjoyed worldwide as a versatile and healthy option for breakfast and snacks. Its adaptability allows it to be tailored to regional tastes and dietary preferences, incorporating local ingredients and flavors. Whether mixed with yogurt, milk, fresh fruits or enjoyed as a snack on its own, granola has become a staple in many households. Its global popularity reflects the lasting impact of its easy-to-eat American origins and the continuous evolution of the recipe to include health-promoting ingredients like olive oil.
It is a treat that can be bought ready-made in stores or, as shown in today’s recipe, made in your own home to reflect your tastes and dietary goals. Whether enjoyed as a healthy, on-the-go snack or as a refreshing cereal, granola is always a win.
Recipe: Homemade Granola with Olive Oil
Breakfast or snack; PJ KABOS Extra Virgin Olive Oil to use: Family Reserve Organic Medium
Ingredients
- 2 cups (200 grams) rolled oats
- ¼ cup (80 grams) nuts of your choice (diced almonds or walnuts work well)
- ¼ cup (30 grams) mixed seeds (chia, poppy, pumpkin, hemp, sunflower, etc.)
- ⅓ cup (40 grams) raw almond flakes
- 1 cup (25 grams) unsweetened coconut flakes
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup (110 grams) honey, or a bit more
- ½ cup (80 grams) PJ Kabos Extra Virgin Olive Oil
- ¼ cup (100 grams) ripe banana, mashed
- Vanilla extract, to taste (optional)
- ¾ cups (100 grams) chocolate chips
Preparation
Preheat the oven to 180°C (350°F).
Dry ingredients: In a large mixing bowl, combine the rolled oats, your choice of nuts, mixed seeds, almond flakes, and coconut flakes. Stir in the cinnamon and salt.
Wet ingredients: Into the same bowl, add the honey, olive oil, and ripe banana pulp. (The banana and honey will act as binding agents, helping the granola to form clusters.) Mix until smooth. If desired, add vanilla extract.
Baking: Line a baking sheet with parchment paper, spread the mixture out evenly over it. (It’s important to spread it out as evenly as possible to ensure consistent baking.) Place the tray in the preheated oven and bake for about 25 minutes. Midway through (after 12 minutes), carefully turn the granola using a spatula, keeping the pieces intact to maintain the clusters.
Cool and Serve: After baking, remove the granola from the oven and let it cool completely on the baking sheet. While it is still warm add the chocolate chips. The granola will crisp up as it cools. (Conversely, the chocolate chips can be added when totally cooled so as to keep them whole.)
Storage: Once cooled, store the granola in an airtight container. It should stay fresh and crunchy for a few weeks.
Serving Suggestions: Serve the granola with yogurt, milk, juice or enjoy it plain as a crunchy snack. It’s versatile, nutritious, and perfect for a quick breakfast or an on-the-go snack.
Kali Orexi—Happy Eating!
Please see recipe video for Homemade Healthy Granola with PJ Kabos Extra Virgin Olive Oil at our sister site, pjkabos.com.
PJ Kabos High-Phenolic Extra Virgin Olive Oil
PJ Kabos Family Reserve Organic—Robust
(Black Bottle)
PJ KABOS Family Reserve Organic - Robust, is an extra virgin olive oil that is very high in polyphenols and adds depth, character and great health benefits to every meal.
Buy now either through our website or on Amazon.
PJ Kabos Family Reserve Organic—Medium Taste
(White Bottle)
PJ KABOS Family Reserve Organic - Medium, is an extra virgin olive oil that is high in polyphenols and adds a lovely taste and great health benefits to every meal.
Buy now either through our website or on Amazon.
PJ Kabos Family Reserve—Medium Taste
(White Tin)
PJ KABOS Family Reserve - Medium, is an extra virgin olive oil in an easy-to-store tin that is high in polyphenols and adds a lovely taste and great health benefits to every meal.
Buy now either through our website or on Amazon.
Please enjoy having a look around our websites, pjkabos.com and oliveoil.com, as well as our Amazon Store for more about our many high-phenolic olive oils, recipes, history, etc. And follow along with us on Instagram for photos concerning olive oil production, our groves in Greece, articles about olive oil, family history and more.
PJ Kabos High-Phenolic Extra Virgin Olive Oil: Your Trusted Oil, Straight from Our Table to Yours.