Studies confirm: those who eat breakfast are better at maintaining their shape and controlling their weight. They also choose their foods more carefully and consume fewer calories throughout the day. Porridge, muesli, granola, oatmeal cookies — oatmeal has long been a symbol of a hearty and healthy breakfast. Today, here’s a recipe for delicious homemade granola. Since granola is often paired with Greek yogurt, enjoy some Greek-inspired illustrations for the mood.

Let’s choose the right oats for granola. There are many types of oats, classified by how the grain is processed:

Whole oats, underprocessed or rolled polished. The simplest and coarsest type of grain (the term “old-fashioned” is often used in English). Cooking time can take up to an hour and a half, and the cooked grains expand 3-4 times in volume. This type of oatmeal retains all the nutritional properties of whole grains. The less processed the grain, the better for us.

Rolled oats and instant cereals. The most popular type of oat grain. These are pressed grains of various sizes, from flattened whole oats to polished thin flakes. The thinner the grain, the less time is needed for cooking. However, the more processed it is, the faster it’s absorbed, and the higher its glycemic index.

Muesli, granola, etc. Oatmeal that doesn’t require cooking. A mixture of oats with nuts and dried fruits. Often soaked in honey or syrup.

For homemade granola, choose the most whole and flattened grain possible. From there, it’s simple.