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Why granola even if organic is not a healthy choice nutritionally or for the gut microbiome. Making your own is not even a healthy choice!
Is granola healthy to eat? Are brands from the store that are organic and/or sprouted acceptable?
What about homemade granola?
Sadly, the answer to all three of these questions is a resounding NO!
Even so-called “traditional granola” recipes, where soaked organic oats (or sprouted) are used before toasting in the oven, are not in the least bit digestible.
While soaking or sprouting oats before making granola is a big improvement, the fact is that digestive damage is still going to occur if you eat it. This preparation method is not traditional in the slightest.
Many granola fans do not seem to know that oats, even if sprouted or soaked first, are still not properly prepared in a traditional manner.
Thus, the proteins in the oats remain in a form that is extremely difficult to break down in the digestive tract.
Difficult-to-digest food that is not metabolized completely leaves undigested residues in the gut that cause pathogens to thrive.
This is why some people “crave” granola…it’s an addictive food like sugar that feeds gut pathogens.
Over time, pathogen overgrowth in the gut leads to a disrupted microbiome and eventually digestive symptoms.
The high potential of improperly prepared grains to harm health…with granola being perhaps the most prominent modern example…is why traditional societies took such great pains to soak, sprout, or ferment (sour leaven) them.
Here’s the last piece many folks seem to miss…
Not only did traditional peoples soak, sprout, or sour leaven their grains. They also thoroughly cooked them as the final preparation step before eating!
In other words, toasting sprouted or soaked oats in the oven does not fully deactivate the anti-nutrients.
Let’s explore this important precept of traditional diet in more detail below.
Why Granola is SO Difficult to Digest
The dry heat of an oven at the proper toasting temperature is simply not hot enough to complete the breakdown of anti-nutrients in oats or other grains.
Thus, even homemade granola is extremely difficult to digest. Eaten often, it can damage the gut over time.
Perhaps if a person has an iron gut, then homemade granola that is soaked or sprouted but not fully cooked might work on occasion.
The reality is that most people have sensitive guts today. This is a generational decline in health that is the result of several generations of children raised on antibiotics and processed foods.
Most people have some sort of digestive sensitivity to grains, even if there are no grain allergy symptoms present.
I know for me, I bloat terribly if I eat homemade granola that has been soaked or sprouted and then toasted.
Interestingly, thoroughly cooked unsoaked oatmeal digests far better.
The lesson to me is that the final cooking step for sprouted grains is very important!
Healthy Alternatives
The good news is that when you ditch granola, there are other options to consider that are very tasty and no more difficult to prepare.
In my home, I make these healthy breakfast cereal recipes instead of granola. Several of them provide that lovely crunch that is so yummy in milk for breakfast.
Another alternative is to make grain free granola that uses soaked nuts, fruits, and soaked seeds instead of grains as the primary ingredient.
Sources and More Information
Nourishing Traditions, p. 454
You’re off on this one. Page 454 of NT, as you reference, does NOT say to avoid ALL granolas. Rather, in referring to commercial granolas, they say “we do not recommend granola”. In fact, the WAPF, in their annual shoppers guide, gives “soaked granolas” a GOOD rating. Be careful. Your readers are relying on you to post accurate information about traditional foods. If YOU feel strongly for/against soaked/sprouted granolas, then claim it as your opinion and don’t bring NT into it as if the authors share your postion.
Hi Sarah
Renee here again. You mentioned that the bulgur wheat in Sally Fallon’s Kishk is flour. She does not indicate flour, just bulgur wheat. Being part Lebanese, I always have organic bulgur wheat in the house. So now I am confused… should I grind the bulgur into flour?
Thanks a mill, Renee
My copy of Nourishing Traditions refers to bulgur as sprouted wheat flour. Is your version different?
Hi Sarah
on pg 112 of NT, it states that bulgur wheat is a coarsely ground sprouted wheat. It is not flour… but as you mentioned previously, it is sprouted so that must be the difference. An update on todays batch: it is working much better then the 1st batch. I have the oven temp at the lowest temp. Much better results, even if it is a much slower process.
Also, You WERE advising your readers correctly. On pg 464 in NT, Ms Fallon states that they do NOT recommend granola because it is extremely indigestible. So thanks for being here to answer all of your readers inquires!!!
Recipe please!! Is it fresh ground?
I have a organic rice flour version in the oven now – smells yummy – I halved all the ingredients and it makes LOADS … fingers crossed it works!
Also, is a food processor just as good for grinding grains?
I have a vitamix with a regular container and hope to get a dry blade container for grinding soon. But I know I can start with what I have. Can anyone tell me the best and quickest way to grind my own flour? I would love to, but am very busy, in pain from pregnancy, and have a husband saying to add the junkiest of junk cereal to the shopping list. I’m going to Trader Joe’s today. Tell me quick, what do I grind that will work well?!?! Also, if not fresh ground, which of my stale old bulk flours might work best? TIA!
Hi Sarah
I thought I would let you know I made up the oatmeal in a batter exactly like you did with the flour. It was kind of like baked oatmeal without the eggs. Cooked it in the wet batter (after soaking overnight) till it was cooked like a coffee cake and crumbled it the same way before drying it. It is great -much better than granola. I like not having it completely dried out but rather alittle softer and chewy.
Thanks for all your help in this experiment.
Excellent! Very very creative 🙂
the conclusion I got from the article was that oats were more the problem than “granola” so it could be made with another rolled grain like spelt, kamut, or barley. (soaked of course)
Holly I’ve been doing something similar, using pomegranate syrup sometimes, and homemade candied ginger. Thing is, the soaked dried oats are SO delicious alone that some batches don’t make it to the granola stage. These oats + raw milk + cinnamon = wow breakfast or snack.