Kellogg’s has been making headlines recently for its misleading cover, in which it states that the cereal increases immunity. By claiming to raise immunity levels, it is misguiding parents into believing that it may be healthier then other less processed, organic products.
The city attorneys of San Francisco are thinking along the same lines, stating that they should “seek an immediate termination or modification of the advertising claim…” Kellogg proceeded to phase out the immunity claim November 4, 2009.
Kellogg's Cereal Box Cover
Although we don’t think that Kellogg’s cereal is as bad as fast food, the likelihood of it curing a cold is slim. As compared to fresher products, Kellogg’s sugary Cocoa Krispies leave much to be desired.
Instead, we think Chef Ann‘s quick granola recipe is a tasty and healthier alternative.
Ingredients:
- 1 3/4 cup rolled oats
- 3/4 cup unsweetened coconut, toasted
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 2 tsp unsalted butter
- 1 1/4 Tbsp canola oil
- 1 Tbsp honey
- 2 1/4 Tbsp maple syrup
- 1/4 cup almonds, unsalted, whole, toasted
- 1/4 cup pumpkin seeds, unsalted, toasted
- 1 Tbsp sunflower seeds, unsalted, toasted
- 1/4 cup raisins
- 1 Tbsp golden raisins
- 1/4 cup dried cherries
- 1 Tbsp dried apricot, small dice.
Directions:
- Preheat oven to 200-degrees F.
- In a small saucepan heat butter, oil, honey, and maple syrup to blend.
- In a separate bowl, combine oats, coconut, salt, and cinnamon.
- Add the warm liquid ingredients to the oat mixture and mix until fully incorporated.
- Spread the mixture evenly on a cookie sheet and bake for 8 to10 hours. If the granola isn’t crunchy enough raise the temperature to 250 degrees F to finish. If you raise the temperature make sure to check frequently to keep the granola from burning. Remove from oven and cool.
- Add toasted nuts and dried fruit and mix to incorporate. Store in an airtight container or freeze in bags.
