Celebrate National Granola Bar Day!
January 21st is National Granola Bar Day! Granola was originally invented in 1863 by a nutritionist named Dr. James Caleb Jackson, who understood the benefits of a good diet for improved health. It was originally known as “granula” and was first made with graham flour combined with fruits and vegetables. The original recipe has changed, of course. Some companies who make granola and granola bars took the original version to a healthier level by adding oats and other whole grains. Other producers have made highly processed versions with added sugar or other ingredients that aren’t so healthy.
When made with healthy ingredients, granola bars are a convenient and quick breakfast solution for many to enjoy. Greater Life Chiropractic thinks National Granola Bar Day is worth celebrating since granola bars not only taste great but are also nutritious! Let’s look at the ingredients in a healthy granola bar and explore their benefits.
Healthy Granola Bar Ingredients
There are several ingredients in granola bars that make them a great choice for better health. Whole grains, nuts, seeds, and dried fruits make a perfect combination for not only taste but also improved health.
Whole Grains
Whole grains,such as quinoa and rolled oats, are high-fiber foods that help you stay full, making them great for weight loss. Foods that are high in fiber can also improve blood circulation and help to reduce blood pressure, and they can help improve digestive health. Quinoa and oats contain amino acids and proteins, which decrease the low-density lipoproteins (bad cholesterol) that clog blood vessels. When added to the daily diet, fiber has been shown to reduce blood pressure and cholesterol so much that some people have been able to reduce their medications.
Dried Fruits, Nuts, and Seeds
Dried fruits such as dates, raisins, and blueberries are rich in vitamins and antioxidants that can help prevent cell damage, heart disease, and cancer. Dried nuts and seeds also help reduce hypertension since they contain fiber. Dried fruits add natural sweetness to the granola bar making it a great alternative to sugar-laden treats.
Just as there are ingredients in granola bars that can be beneficial, there are some ingredients that can be bad for your health. When shopping for granola bars, carefully look at the label and choose those without added sugar, salt, artificial sweeteners, or highly processed ingredients. Products that are made with real food, such as nuts, grains, and fruits, are best. Granola bars with less than 10 grams of sugar, at least 3 grams of fiber, and 5 grams of protein are great nutritional choices.
Making granola bars at home is also a great option since you have control of the ingredients. Dr. Grant Lisetor has a great recipe for you to try.
Combine the following in a large bowl:
- 2 cups oats
- 1 cup nuts (almonds, walnuts, pecans, pistachios, etc.)
- 1 cup dried dates
- 1/4–1/2 cup nut butter
- 1/4 cup of maple syrup or honey (optional)
- Dried fruit, coconut flakes, or chocolate chips (to your liking)
Chop the dates in a food processor. Then warm the nut butter and maple syrup or honey in a saucepan. Stir all the ingredients together, mixing well. Spoon the mixture into a baking dish or loaf pan that has been greased or lined with wax paper. Allow it to set in the freezer for 20–25 minutes. Then slice, serve, and enjoy!
Celebrate National Granola Day every day by adding this healthy food to your diet and be on your way to better health! Regularly visiting your Charlotte chiropractor Dr. Grant Lisetor has excellent health benefits as well! At Greater Life Chiropractic, we strive to help you and your family build healthy habits that will last a lifetime! Contact us today to set up an appointment and see how chiropractic can help you on your way to a healthier you!
Sources
Link, Rachael MS, RD “Are Granola Bars Healthy?” Healthline.com April 18, 2019. https://www.healthline.com/nutrition/are-granola-bars-healthy#selection
Whitehead, Anne et al. “Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials.” The American journal of clinical nutrition vol. 100,6 (2014): 1413-21. https://pubmed.ncbi.nlm.nih.gov/25411276/
