Have you ever chosen a breakfast cereal or bagel because it says it has blueberries in it? I know I have. And now I find out that those were probably not blueberries at all according to investigative journalist Mike Adams, the Health Ranger.
The blueberries found in blueberry bagels, cereals, breads and muffins are REAL blueberries right? Wrong! Award-winning investigative journalist Mike Adams, the Health Ranger, exposes the deceptive chemical ingredients and dishonest marketing of “blueberry” products from big-name food and cereal companies. The blueberries, it turns out, are made from artificial colors, hydrogenated oils and liquid sugars.
Find out more from this Huffington post article
I always read labels to see what is in my food – call it obsession from my medical background if you like but I must confess I never thought to question the supposed fruit in what i eat. Sounds like another great reason to make home made granola rather than buying packaged cereal. I then add fresh blueberries, strawberries, whatever is in season.
So if you want to give it a go here is my recipe
12 cups Rolled Oats
2 cups Wheat Flakes (I like Khorasan wheat)
2 cups Barley Flakes
2 cups Wheatgerm
3 cups Wheat Bran
1 cup golden flax meal
2 cups oat bran
1 cup dried Cranberries
1 cup Dried apricots, Chopped
1 cup raisins (I prefer golden raisins but they are hard to find in the U.S.)
1 cup each Pumpkin Seeds & sunflower seeds
1 – 2 cup almonds, chopped
1 – 2 cup pecans, chopped
1 1/2 cup Apple Sauce
1 – 2 cups Honey
1. I started making granola many years ago because I dsicovered the ones I found in the stores were far too sweet for me. Over the years I have reduced the fat by eliminating the oil, added a wider variety of grains and generally made the granola more healthy. You can use any types of grain that you like to give it a flavour that you like. This is our main breakfast over the summer months.
2. Mix all dry ingredients except fruit, apple sauce and honey in a large bowl. Heat apple sauce & honey together, add to dry ingredients and mix (with your hands is best) separating any lumps in mixture. Cook at 325℉ turning every 15 minutes until brown. Leave in oven until oven is cool. Remove from oven. Add dried fruit. Store in an airtight container.
3. Serve with fresh fruit and yoghurt. This amount lasts us about 6 weeks.