Cereal | Low Fat Vegetarian Low Cholesterol

Fat Free Granola

Avena sativa Allergens: Gluten, Soy
Fat Free Granola

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Western
  • Seasonality Year-Round
  • Source Oats, Sugar

The Forktionary Angle

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Definition

A baked breakfast cereal blend of rolled oats, sweeteners, and often nuts or dried fruit, processed to remove fat.

Sensory Profile

TasteSweet, Cereal, Toasted
TextureCrunchy, Crisp, Dry
AromaToasted Grains, Sweet
AcidityLow

Technical Metrics

Nutrition Facts

Per 50g
Calories380 kcal
Total Fat1 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein10 g
Total Carbohydrate85 g
Dietary Fiber8 g
Total Sugars25 g
Calcium30 mg
Iron2 mg
Potassium250 mg

Chef’s Secret

To refresh stale granola, spread it on a baking sheet and toast at 300°F (150°C) for 5-10 minutes until crisp.

Substitutions

Best Match

Toasted Rolled Oats

1:1

Best for texture and a similar mild grain flavor in toppings or baked goods.

Puffed Rice Cereal

1:1

Good for maintaining crunch and bulk, but lacks the density of granola.

Dry Breakfast Cereal (e.g., Corn Flakes)

1:1

A pantry staple for crunch, though flavor profile may differ.

Roasted Nuts/Seeds

1:0.5

Adds crunch and healthy fats, but changes the primary grain characteristic.

Buying Guide

Look for minimal added sugars and ingredients. Check for intact clusters and freshness.

Flavor Pairings

Yogurt milk fresh fruit smoothies baked goods salad topping.