Homemade granola benefits and harms recipe. Granola - what is it, useful properties and how to prepare it at home according to recipes with photos

More recently the word GRAN ABOUT LA (emphasis on O) was completely new and few people knew. Today, granola appears on restaurant menus, and a new buzzword appears in product names.

What is granola?

Granola is a breakfast food or snack classically containing rolled oats, nuts and honey, sometimes other grains, that are baked until crisp. During baking, the mixture is stirred periodically to achieve a crumbly consistency, similar to breakfast cereals. Sometimes dried fruits such as raisins or dates are added to the mixture.

In addition to the standard use of granola as a breakfast food or afternoon snack, granola is often eaten by those who like to be active, spend time hiking and traveling with a backpack on their shoulders, since granola weighs little, contains an excellent range of nutrients and phytonutrients and stores well ; These properties make granola similar to trail mix (tourist mix) or muesli.

Very often granola is formed into a bar. The bar is convenient to keep in your bag in case you want to have a snack.
Granola goes well with yogurt, honey, strawberries, fruit purees and milk. Granola is also often used as a topping for various types of cakes and desserts. Granola, which contains flaxseed and bran, is often used to improve digestion.

Homemade granola is an amazingly delicious mixture of oats, nuts and dried fruits, baked in the oven until golden and crunchy. In addition, granola is very healthy, because it contains a lot of fiber and vitamins, which are completely preserved thanks to special gentle heat treatment. It has an excellent effect on metabolism, digestion, and also cleanses blood vessels of cholesterol. The most important rule is that homemade granola should only be stored in the refrigerator under a tight lid.

It can be sprinkled with fresh fruits and berries, poured with hot milk or cool yogurt.

Let's look at some interesting and delicious recipes for making granola at home!

Maple granola

Ingredients:

• oatmeal - 2 tbsp;
• brown sugar - 2 tbsp. spoons;
• salt - a pinch;
• walnuts - 50 g;
• sunflower seeds - 50 g;
• seedless raisins - 50 g;
• dried cherries or cranberries - 10 g;
• maple syrup - 30 ml;
• ground cinnamon - 0.5 teaspoon;
• vegetable oil - 3 tbsp. spoons;
• water - 1 tbsp. spoon.

Preparation

Preheat the oven to 130°C. Lightly spray a baking sheet with vegetable oil. Mix oatmeal, sugar, salt and crushed walnuts in a bowl. Bring maple syrup to a boil over low heat, add butter, water and a little cinnamon. Then pour into the oat mixture and mix gently with a spoon. Spread in an even layer on a baking sheet and bake in the oven for about 30 minutes. After the time has passed, take out the baking sheet, mix dried fruits into the granola and cook for another 15 minutes until golden brown. Cool and cut into portions. You can easily use liquid honey instead of maple syrup!

Apple granola - recipe

Ingredients:

• oatmeal - 3 tbsp;
• almonds - 0.5 tbsp;
• sunflower seeds - 0.5 tbsp.;
• sesame - 20 g;
• ground cinnamon - 1 teaspoon;
• ground ginger - 0.5 teaspoon;
• salt - a pinch;
• unsweetened applesauce - 1 tbsp.;
• honey - 3 tbsp. spoons;
• olive oil - 2 tbsp. spoons.

Preparation

Preheat the oven to 150 degrees. Line a baking tray with baking paper. In one bowl, thoroughly mix all the dry ingredients: almonds, oatmeal, seeds, sesame seeds, cinnamon, salt and ginger. In the other - everything is liquid: baby applesauce, honey and olive oil. Then pour the resulting mixture over the oatmeal and mix thoroughly until smooth. Spread the granola in an even layer on the baking sheet and bake for about 35 minutes, stirring occasionally every 10 minutes. Then cool it to room temperature, transfer it to a container with a tight lid and store it in the refrigerator.

Diet granola

Ingredients:

• oatmeal - 200 g;
• hazelnuts - 100 g;
• candied fruits - 200 g;
• honey - 50 ml;
• vegetable oil - 3 tbsp. spoons.

Preparation

How to make granola? Mix oatmeal, nuts and dried fruits in a bowl. Separately heat the honey until it becomes liquid. Mix it with vegetable oil and carefully pour the resulting mixture into the flakes.

Then cover the baking sheet with baking paper or grease it with vegetable oil. Spread the flakes and tamp down well. Bake in a preheated oven at 160°C for about 30 minutes until golden brown.

Cool completely and cut into long rectangles. Serve delicious and satisfying granola bars with warm steamed milk or freshly brewed tea.

Granola parfait

Ingredients:

• oatmeal - 150 g;
• nuts - 100 g;
• raisins - 50 g;
• honey - 1 tbsp. spoon;
• yogurt - 200 ml;
• fresh berries - to taste.

Preparation

Grind the oatmeal and nuts thoroughly in a blender and quickly fry with honey in a dry frying pan. Then add raisins and mix everything. Next, wash the berries thoroughly, dry and cut into large pieces. Now we take a beautiful transparent glass and lay out our dessert in layers: first natural yogurt, then cereal with nuts and raisins, and finally berries. If desired, you can repeat all layers. You can pour fruit jam or liquid honey on top.

WomanAdvice magazine - advice for all occasions

Before moving on to phonetic analysis with examples, we draw your attention to the fact that letters and sounds in words are not always the same thing.

Letters- these are letters, graphic symbols, with the help of which the content of a text is conveyed or a conversation is outlined. Letters are used to visually convey meaning; we perceive them with our eyes. The letters can be read. When you read letters out loud, you form sounds - syllables - words.

A list of all letters is just an alphabet

Almost every schoolchild knows how many letters are in the Russian alphabet. That's right, there are 33 of them in total. The Russian alphabet is called the Cyrillic alphabet. The letters of the alphabet are arranged in a certain sequence:

Russian alphabet:

In total, the Russian alphabet uses:

• 21 letters for consonants;
• 10 letters - vowels;
• and two: ь (soft sign) and ъ (hard sign), which indicate properties, but do not themselves define any sound units.

You often pronounce sounds in phrases differently from how you write them in writing. In addition, a word may use more letters than sounds. For example, “children’s” - the letters “T” and “S” merge into one phoneme [ts]. And vice versa, the number of sounds in the word “blacken” is greater, since the letter “Yu” in this case is pronounced as [yu].

What is phonetic analysis?

We perceive spoken speech by ear. By phonetic analysis of a word we mean the characteristics of the sound composition. In the school curriculum, such analysis is more often called “sound-letter” analysis. So, with phonetic analysis, you simply describe the properties of sounds, their characteristics depending on the environment and the syllabic structure of a phrase united by a common word stress.

Phonetic transcription

For sound-letter parsing, a special transcription in square brackets is used. For example, it is correctly written:

• black -> [h"orny"]
• apple -> [yablaka]
• anchor -> [yakar"]
• Christmas tree -> [yolka]
• sun -> [sontse]

The phonetic parsing scheme uses special symbols. Thanks to this, it is possible to correctly designate and distinguish the letter notation (spelling) and the sound definition of letters (phonemes).

• The phonetically parsed word is enclosed in square brackets – ;
• a soft consonant is indicated by a transcription sign [’] - an apostrophe;
• percussive [´] - accent;
• in complex word forms from several roots, the secondary stress sign [`] - gravis is used (not practiced in the school curriculum);
• the letters of the alphabet Yu, Ya, E, Ё, ь and Ъ are NEVER used in transcription (in the curriculum);
• for doubled consonants, [:] is used - a sign of the longitude of the sound.

Below are detailed rules for orthoepic, alphabetic, phonetic and word analysis with online examples, in accordance with general school standards of the modern Russian language. Professional linguists' transcriptions of phonetic characteristics are distinguished by accents and other symbols with additional acoustic features of vowel and consonant phonemes.

How to make a phonetic analysis of a word?

The following diagram will help you carry out letter analysis:

• Write down the necessary word and say it out loud several times.
• Count how many vowels and consonants there are in it.
• Indicate the stressed syllable. (Stress, using intensity (energy), distinguishes a certain phoneme in speech from a number of homogeneous sound units.)
• Divide the phonetic word into syllables and indicate their total number. Remember that syllable division in is different from the rules of transfer. The total number of syllables always matches the number of vowels.
• In the transcription, sort the word by sounds.
• Write the letters from the phrase in a column.
• Opposite each letter in square brackets, indicate its sound definition (how it is heard). Remember that sounds in words are not always identical to letters. The letters "ь" and "ъ" do not represent any sounds. The letters “e”, “e”, “yu”, “ya”, “i” can represent 2 sounds at once.
• Analyze each phoneme separately and indicate its properties separated by commas:
  • for a vowel we indicate in the characteristic: vowel sound; stressed or unstressed;
  • in the characteristics of consonants we indicate: consonant sound; hard or soft, voiced or deaf, sonorant, paired/unpaired in hardness-softness and sonority-dullness.
• At the end of the phonetic analysis of the word, draw a line and count the total number of letters and sounds.

This scheme is practiced in the school curriculum.

An example of phonetic analysis of a word

Here is a sample phonetic analysis of the composition for the word “phenomenon” → [yivl’e′n’ie]. In this example there are 4 vowels and 3 consonants. There are only 4 syllables: I-vle′-n-e. The emphasis falls on the second.

Sound characteristics of letters:

i [th] - acc., unpaired soft, unpaired voiced, sonorant [i] - vowel, unstressedv [v] - acc., paired hard, paired sound l [l'] - acc., paired soft., unpaired . sound, sonorant [e′] - vowel, stressed [n’] - consonant, paired soft, unpaired sound, sonorant and [i] - vowel, unstressed [th] - consonant, unpaired. soft, unpaired sound, sonorant [e] - vowel, unstressed________________________In total, the word phenomenon has 7 letters, 9 sounds. The first letter “I” and the last “E” each represent two sounds.

Now you know how to do sound-letter analysis yourself. The following is a classification of sound units of the Russian language, their relationships and transcription rules for sound-letter parsing.

Phonetics and sounds in Russian

What sounds are there?

All sound units are divided into vowels and consonants. Vowel sounds, in turn, can be stressed or unstressed. The consonant sound in Russian words can be: hard - soft, voiced - deaf, hissing, sonorous.

How many sounds are there in Russian living speech?

The correct answer is 42.

Doing phonetic analysis online, you will find that 36 consonant sounds and 6 vowels are involved in word formation. Many people have a reasonable question: why is there such a strange inconsistency? Why does the total number of sounds and letters differ for both vowels and consonants?

All this is easily explained. A number of letters, when participating in word formation, can denote 2 sounds at once. For example, softness-hardness pairs:

• [b] - cheerful and [b’] - squirrel;
• or [d]-[d’]: home - to do.

And some do not have a pair, for example [h’] will always be soft. If you doubt it, try to say it firmly and make sure it is impossible: stream, pack, spoon, black, Chegevara, boy, little rabbit, bird cherry, bees. Thanks to this practical solution, our alphabet has not reached dimensionless proportions, and the sound units are optimally complemented, merging with each other.

Vowel sounds in Russian words

Vowel sounds Unlike consonants, they are melodic; they flow freely, as if in a chant, from the larynx, without barriers or tension of the ligaments. The louder you try to pronounce the vowel, the wider you will have to open your mouth. And vice versa, the louder you try to pronounce a consonant, the more energetically you will close your mouth. This is the most striking articulatory difference between these phoneme classes.

The stress in any word form can only fall on the vowel sound, but there are also unstressed vowels.

How many vowel sounds are there in Russian phonetics?

Russian speech uses fewer vowel phonemes than letters. There are only six shock sounds: [a], [i], [o], [e], [u], [s]. And let us remind you that there are ten letters: a, e, e, i, o, u, y, e, i, yu. The vowels E, E, Yu, I are not “pure” sounds in transcription are not used. Often, when parsing words by letter, the emphasis falls on the listed letters.

Phonetics: characteristics of stressed vowels

The main phonemic feature of Russian speech is the clear pronunciation of vowel phonemes in stressed syllables. Stressed syllables in Russian phonetics are distinguished by the force of exhalation, increased duration of sound and are pronounced undistorted. Since they are pronounced clearly and expressively, sound analysis of syllables with stressed vowel phonemes is much easier to carry out. The position in which the sound does not undergo changes and retains its basic form is called strong position. This position can only be occupied by a stressed sound and a syllable. Unstressed phonemes and syllables remain in a weak position.

• The vowel in a stressed syllable is always in a strong position, that is, it is pronounced more clearly, with the greatest strength and duration.
• A vowel in an unstressed position is in a weak position, that is, it is pronounced with less force and not so clearly.

In the Russian language, only one phoneme “U” retains unchangeable phonetic properties: kuruza, tablet, u chus, u lov - in all positions it is pronounced clearly as [u]. This means that the vowel “U” is not subject to qualitative reduction. Attention: in writing, the phoneme [y] can also be indicated by another letter “U”: muesli [m’u ´sl’i], key [kl’u ´ch’], etc.

Analysis of the sounds of stressed vowels

The vowel phoneme [o] occurs only in a strong position (under stress). In such cases, “O” is not subject to reduction: cat [ko´ t'ik], bell [kalako´ l'ch'yk], milk [malako´], eight [vo´ s'im'], search [paisko´ vaya], dialect [go´ var], autumn [o´ s'in'].

An exception to the rule of a strong position for “O”, when the unstressed [o] is also pronounced clearly, are only some foreign words: cocoa [kaka "o], patio [pa"tio], radio [ra"dio], boa [bo a "] and a number of service units, for example, the conjunction but. The sound [o] in writing can be reflected by another letter “ё” - [o]: thorn [t’o´ rn], fire [kas’t’o´ r]. It will also not be difficult to analyze the sounds of the remaining four vowels in the stressed position.

Unstressed vowels and sounds in Russian words

It is possible to make a correct sound analysis and accurately determine the characteristics of a vowel only after placing stress in the word. Do not forget also about the existence of homonymy in our language: zamok - zamok and about the change in phonetic qualities depending on the context (case, number):

• I'm home [ya do "ma].
• New houses [no "vye da ma"].

IN unstressed position the vowel is modified, that is, pronounced differently than written:

• mountains - mountain = [go "ry] - [ga ra"];
• he - online = [o "n] - [a nla"yn]
• witness line = [sv’id’e “t’i l’n’itsa].

Such changes in vowels in unstressed syllables are called reduction. Quantitative, when the duration of the sound changes. And high-quality reduction, when the characteristics of the original sound change.

The same unstressed vowel letter can change its phonetic characteristics depending on its position:

• primarily relative to the stressed syllable;
• at the absolute beginning or end of a word;
• in open syllables (consisting of only one vowel);
• on the influence of neighboring signs (ь, ъ) and consonant.

Yes, it varies 1st degree of reduction. It is subject to:

• vowels in the first pre-stressed syllable;
• naked syllable at the very beginning;
• repeated vowels.

Note: To make a sound-letter analysis, the first pre-stressed syllable is determined not from the “head” of the phonetic word, but in relation to the stressed syllable: the first to the left of it. In principle, it can be the only pre-shock: not-here [n’iz’d’e’shn’ii].

(uncovered syllable)+(2-3 pre-stressed syllable)+ 1st pre-stressed syllable ← Stressed syllable → over-stressed syllable (+2/3 over-stressed syllable)

• vper-re -di [fp’ir’i d’i´];
• e -ste-ste-st-no [yi s’t’e´s’t’v’in:a];

Any other pre-stressed syllables and all post-stressed syllables during sound analysis are classified as reduction of the 2nd degree. It is also called a “weak position of the second degree.”

• kiss [pa-tsy-la-va´t’];
• model [ma-dy-l’i´-ra-vat’];
• swallow [la´-sta -ch’ka];
• kerosene [k'i-ra-s'i´-na-vy].

The reduction of vowels in a weak position also differs in stages: second, third (after hard and soft consonants - this is outside the curriculum): learn [uch'i´ts:a], become numb [atsyp'in'e´t '], hope [nad'e´zhda]. During letter analysis, the reduction of the vowel in the weak position in the final open syllable (= at the absolute end of the word) will appear very slightly:

• cup;
• goddess;
• with songs;
• turn.

Sound-letter analysis: iotized sounds

Phonetically, the letters E - [ye], Yo - [yo], Yu - [yu], Ya - [ya] often mean two sounds at once. Have you noticed that in all the indicated cases the additional phoneme is “Y”? That is why these vowels are called iotized. The meaning of the letters E, E, Yu, I is determined by their positional position.

When analyzed phonetically, the vowels e, e, yu, i form 2 sounds:

◊ Yo - [yo], Yu - [yu], E - [ye], I - [ya] in cases where there are:

• At the beginning of the words “Yo” and “Yu” are always:
  • - shudder [yo´ zhyts:a], Christmas tree [yo´ lach’nyy], hedgehog [yo´ zhyk], container [yo´ mcast’];
  • - jeweler [yuv ’il’i´r], top [yu la´], skirt [yu´ pka], Jupiter [yu p’i´t’ir], nimbleness [yu ´rkas’t’];
• at the beginning of the words “E” and “I” only under stress*:
  • - spruce [ye´ l’], travel [ye´ w:u], huntsman [ye´ g’ir’], eunuch [ye´ vnukh];
  • - yacht [ya´ hta], anchor [ya´ kar’], yaki [ya´ ki], apple [ya´ blaka];
  • (*to perform sound-letter analysis of the unstressed vowels “E” and “I”, a different phonetic transcription is used, see below);
• in the position immediately after the vowel “Yo” and “Yu” always. But “E” and “I” are in stressed and unstressed syllables, except in cases where these letters are located after a vowel in the 1st pre-stressed syllable or in the 1st, 2nd unstressed syllable in the middle of words. Phonetic analysis online and examples in specified cases:
  • - receiver [pr’iyo´mn’ik], sings t [payo´t], klyyo t [kl’uyo ´t];
  • -ayu rveda [ayu r’v’e´da], I sing t [payu ´t], melt [ta´yu t], cabin [kayu ´ta],
• after the dividing solid “Ъ” the sign “Ё” and “Yu” - always, and “E” and “I” only under stress or at the absolute end of the word: - volume [ab yo´m], shooting [syo´mka], adjutant [adyu "ta´nt]
• after the dividing soft “b” the sign “Ё” and “Yu” is always, and “E” and “I” are under stress or at the absolute end of the word: - interview [intyrv'yu´], trees [d'ir'e´ v'ya], friends [druz'ya´], brothers [bra´t'ya], monkey [ab'iz'ya´ na], blizzard [v'yu´ ga], family [s'em'ya´ ]

As you can see, in the phonemic system of the Russian language, stress is of decisive importance. Vowels in unstressed syllables undergo the greatest reduction. Let's continue the sound-letter analysis of the remaining iotized ones and see how they can still change characteristics depending on the environment in the words.

◊ Unstressed vowels“E” and “I” designate two sounds and in phonetic transcription and are written as [YI]:

• at the very beginning of the word:
  • - unity [yi d'in'e´n'i'ye], spruce [yil´vyy], blackberry [yizhiv'i´ka], him [yivo´], fidget [yigaza´], Yenisei [yin'is 'e´y], Egypt [yig'i´p'it];
  • - January [yi nvarskiy], core [yidro´], sting [yiz'v'i´t'], label [yirly´k], Japan [yipo´n'iya], lamb [yign'o´nak ];
  • (The only exceptions are rare foreign word forms and names: Caucasoid [ye vrap'io´idnaya], Evgeniy [ye] vgeny, European [ye vrap'e´yits], diocese [ye] pa´rkhiya, etc.).
• immediately after a vowel in the 1st pre-stressed syllable or in the 1st, 2nd post-stressed syllable, except for the location at the absolute end of the word.
  • in a timely manner [svai vr'e´m'ina], trains [payi zda´], let's eat [payi d'i´m], run into [nayi w:a´t'], Belgian [b'il'g'i´ yi c], students [uch'a´sh'iyi s'a], with sentences [pr'idlazhe´n'iyi m'i], vanity [suyi ta´],
  • bark [la´yi t'], pendulum [ma´yi tn'ik], hare [za´yi c], belt [po´yi s], declare [zayi v'i´t'], show [prayi in 'l'u´]
• after the dividing hard “Ъ” or soft “b” sign: - intoxicating [p'yi n'i´t], express [izyi v'i´t'], announcement [abyi vl'e´n'iye], edible [syi dobny].

Note: The St. Petersburg phonological school is characterized by “ecane”, and the Moscow school is characterized by “hiccup”. Previously, the iotrated “Yo” was pronounced with a more accented “Ye”. When changing capitals, performing sound-letter analysis, they adhere to Moscow norms in orthoepy.

Some people in fluent speech pronounce the vowel “I” the same way in syllables with a strong and weak position. This pronunciation is considered a dialect and is not literary. Remember, the vowel “I” under stress and without stress is voiced differently: fair [ya ´marka], but egg [yi ytso´].

Important:

The letter “I” after the soft sign “b” also represents 2 sounds - [YI] in sound-letter analysis. (This rule is relevant for syllables in both strong and weak positions). Let's conduct a sample of online sound-letter analysis: - nightingales [salav'yi´], on chicken legs [na ku´r'yi' x" no´shkah], rabbit [kro´l'ich'yi], no family [s'im 'yi´], judges [su´d'yi], draws [n'ich'yi´], streams [ruch'yi´], foxes [li´s'yi]. But: Vowel “O” after a soft sign “b” is transcribed as an apostrophe of softness ['] of the preceding consonant and [O], although when pronouncing the phoneme, iotization can be heard: broth [bul'o´n], pavilion n [pav'il'o´n], similarly: postman n , champignon n, chignon n, companion n, medallion n, battalion n, guillot tina, carmagno la, mignon n and others.

Phonetic analysis of words, when the vowels “Yu” “E” “E” “I” form 1 sound

According to the rules of phonetics of the Russian language, at a certain position in words, the designated letters give one sound when:

• sound units “Yo” “Yu” “E” are under stress after an unpaired consonant in hardness: zh, sh, ts. Then they represent phonemes:
  • ё - [o],
  • e - [e],
  • yu - [y].
  Examples of online analysis by sounds: yellow [zho´ lty], silk [sho´ lk], whole [tse´ ly], recipe [r'itse´ pt], pearls [zhe´ mch'uk], six [she´ st '], hornet [she'rshen'], parachute [parashu't];
• The letters “I” “Yu” “E” “E” and “I” indicate the softness of the preceding consonant [’]. Exception only for: [f], [w], [c]. In such cases in a striking position they form one vowel sound:
  • ё – [o]: ticket [put'o´ fka], easy [l'o´ hk'iy], honey fungus [ap'o´ nak], actor [akt'o´ r], child [r'ib' o´nak];
  • e – [e]: seal [t’ul’e´ n’], mirror [z’e’ rkala], smarter [umn’e´ ye], conveyor [kanv’e´ yir];
  • I – [a]: kittens [kat'a´ ta], softly [m'a´ hka], oath [kl'a´ tva], took [vz'a´ l], mattress [t'u f'a ´ k], swan [l'ib'a´ zhy];
  • yu – [y]: beak [kl'u´ f], people [l'u´ d'am], gateway [shl'u´ s], tulle [t'u´ l'], suit [kas't 'mind].
  • Note: in words borrowed from other languages, the stressed vowel “E” does not always signal the softness of the previous consonant. This positional softening ceased to be a mandatory norm in Russian phonetics only in the 20th century. In such cases, when you do a phonetic analysis of the composition, such a vowel sound is transcribed as [e] without a preceding apostrophe of softness: hotel [ate´ l'], strap [br'ite´ l'ka], test [te´ st] , tennis [te´ n:is], cafe [cafe´], puree [p'ure´], amber [ambre´], delta [de´ l'ta], tender [te´ nder], masterpiece [shede´ vr], tablet [table´ t].
• Attention! After soft consonants in prestressed syllables the vowels “E” and “I” undergo qualitative reduction and are transformed into the sound [i] (except for [ts], [zh], [sh]). Examples of phonetic analysis of words with similar phonemes: - grain [z'i rno´], earth [z'i ml'a´], cheerful [v'i s'o´ly], ringing [z'v 'i n'i´t], forest [l'i sno´y], blizzard [m'i t'e´l'itsa], feather [p'i ro´], brought [pr' in'i sla´], knit [v'i za´t'], lie [l'i ga´t'], five grater [p'i t'o´rka]

Phonetic analysis: consonants of the Russian language

There is an absolute majority of consonants in the Russian language. When pronouncing a consonant sound, the air flow encounters obstacles. They are formed by organs of articulation: teeth, tongue, palate, vibrations of the vocal cords, lips. Due to this, noise, hissing, whistling or ringing appears in the voice.

How many consonants are there in Russian speech?

In the alphabet they are designated by 21 letters. However, when performing sound-letter analysis, you will find that in Russian phonetics consonant sounds more, namely 36.

Sound-letter analysis: what are the consonant sounds?

In our language there are consonants:

• hard - soft and form the corresponding pairs:
  • [b] - [b’]: b anan - b tree,
  • [in] - [in’]: in height - in yun,
  • [g] - [g’]: city - duke,
  • [d] - [d’]: dacha - dolphin,
  • [z] - [z’]: z von - z ether,
  • [k] - [k’]: k onfeta - to enguru,
  • [l] - [l’]: boat - l lux,
  • [m] - [m’]: magic - dreams,
  • [n] - [n’]: new - nectar,
  • [p] - [p’]: p alma- p yosik,
  • [r] - [r’]: daisy - row of poison,
  • [s] - [s’]: with uvenir - with urpriz,
  • [t] - [t’]: tuchka - t ulpan,
  • [f] - [f’]: f lag - f February,
  • [x] - [x’]: x orek - x seeker.
• Certain consonants do not have a hard-soft pair. Unpaired ones include:
  • sounds [zh], [ts], [sh] - always hard (zhzn, tsikl, mouse);
  • [ch’], [sch’] and [th’] are always soft (daughter, more often than not, yours).
• The sounds [zh], [ch’], [sh], [sh’] in our language are called hissing.

A consonant can be voiced - voiceless, as well as sonorous and noisy.

You can determine the voicedness-voicelessness or sonority of a consonant by the degree of noise-voice. These characteristics will vary depending on the method of formation and the participation of the organs of articulation.

• Sonorant (l, m, n, r, y) are the most sonorous phonemes, in them a maximum of voices and a few noises are heard: l ev, rai, n o l.
• If, when pronouncing a word during sound parsing, both a voice and noise are formed, it means that you have a voiced consonant (g, b, z, etc.): plant, b people, life.
• When pronouncing voiceless consonants (p, s, t and others), the vocal cords do not tense, only noise is made: st opka, fishka, k ost yum, tsirk, sew up.

Note: In phonetics, consonant sound units also have a division according to the nature of formation: stop (b, p, d, t) - gap (zh, w, z, s) and method of articulation: labiolabial (b, p, m) , labiodental (f, v), anterior lingual (t, d, z, s, c, g, w, sch, h, n, l, r), midlingual (th), posterior lingual (k, g, x) . The names are given based on the organs of articulation that are involved in sound production.

Tip: If you're just starting to practice spelling words phonetically, try placing your hands on your ears and saying the phoneme. If you were able to hear a voice, then the sound being studied is a voiced consonant, but if noise is heard, then it is voiceless.

Hint: For associative communication, remember the phrases: “Oh, we didn’t forget our friend.” - this sentence contains absolutely the entire set of voiced consonants (excluding softness-hardness pairs). “Styopka, do you want to eat some soup? - Fi! - similarly, the indicated replicas contain a set of all voiceless consonants.

Positional changes of consonants in Russian

The consonant sound, just like the vowel, undergoes changes. The same letter phonetically can represent a different sound, depending on the position it occupies. In the flow of speech, the sound of one consonant is compared to the articulation of a consonant located next to it. This effect makes pronunciation easier and is called assimilation in phonetics.

Positional stun/voicing

In a certain position for consonants, the phonetic law of assimilation according to deafness and voicedness applies. The voiced paired consonant is replaced by a voiceless one:

• at the absolute end of a phonetic word: but [no´sh], snow [s’n’e´k], garden [agaro´t], club [klu´p];
• before voiceless consonants: forget-me-not a [n’izabu´t ka], obkh vatit [apkh vat’i´t’], Tuesday [ft o´rn’ik], tube a [corpse a].
• doing a sound-letter analysis online, you will notice that the voiceless paired consonant standing before the voiced one (except for [th'], [v] - [v'], [l] - [l'], [m] - [m'] , [n] - [n'], [r] - [r']) is also voiced, that is, replaced by its voiced pair: surrender [zda´ch'a], mowing [kaz'ba´], threshing [malad 'ba´], request [pro´z'ba], guess [adgada´t'].

In Russian phonetics, a voiceless noisy consonant does not combine with a subsequent voiced noisy consonant, except for the sounds [v] - [v’]: whipped cream. In this case, the transcription of both the phoneme [z] and [s] is equally acceptable.

When parsing the sounds of words: total, today, today, etc., the letter “G” is replaced by the phoneme [v].

According to the rules of sound-letter analysis, in the endings “-ого”, “-го” of adjectives, participles and pronouns, the consonant “G” is transcribed as the sound [в]: red [kra´snava], blue [s'i´n'iva] , white [b'e´lava], sharp, full, former, that, that, whom. If, after assimilation, two consonants of the same type are formed, they merge. In the school curriculum on phonetics, this process is called consonant contraction: separate [ad:'il'i´t'] → the letters “T” and “D” are reduced into sounds [d'd'], besh smart [b'ish: u ´much]. When analyzing the composition of a number of words in sound-letter analysis, dissimilation is observed - the opposite process to assimilation. In this case, the common feature of two adjacent consonants changes: the combination “GK” sounds like [xk] (instead of the standard [kk]): light [l'o′kh'k'ii], soft [m'a′kh' k'ii].

Soft consonants in Russian

In the phonetic parsing scheme, an apostrophe [’] is used to indicate the softness of consonants.

• Softening of paired hard consonants occurs before “b”;
• the softness of the consonant sound in a syllable in writing will help determine the vowel letter that follows it (e, ё, i, yu, i);
• [ш'], [ч'] and [й] are only soft by default;
• The sound [n] is always softened before soft consonants “Z”, “S”, “D”, “T”: claim [pr'iten'z 'iya], review [r'itseen'z 'iya], pension [pen 's' iya], ve[n'z'] el, licé[n'z'] iya, ka[n'd'] idat, ba[n'd'] it, i[n'd'] ivid , blo[n'd']in, stipe[n'd']iya, ba[n't']ik, vi[n't']ik, zo[n't']ik, ve[n' t'] il, a[n't'] ical, co[n't'] text, remo[n't'] edit;
• the letters “N”, “K”, “P” during phonetic analysis of their composition can be softened before the soft sounds [ch'], [sch']: glass ik [staka'n'ch'ik], smenschik ik [sm'e ′n'sch'ik], donch ik [po'n'ch'ik], masonry ik [kam'e'n'sch'ik], boulevard [bul'va'r'sh'ina], borscht [ borsch'];
• often the sounds [з], [с], [р], [н] before a soft consonant undergo assimilation in terms of hardness-softness: wall [s't'e′nka], life [zhyz'n'], here [ z'd'es'];
• in order to correctly perform sound-letter analysis, take into account the exception words when the consonant [p] before soft teeth and labials, as well as before [ch’], [sch’] is pronounced firmly: artel, feed, cornet, samovar;

Note: the letter “b” after a consonant unpaired in hardness/softness in some word forms performs only a grammatical function and does not impose a phonetic load: study, night, mouse, rye, etc. In such words, during letter analysis, a [-] dash is placed in square brackets opposite the letter “b”.

Positional changes in paired voiced-voiceless consonants before hissing consonants and their transcription during sound-letter parsing

To determine the number of sounds in a word, it is necessary to take into account their positional changes. Paired voiced-voiceless: [d-t] or [z-s] before sibilants (zh, sh, shch, h) are phonetically replaced by a sibilant consonant.

• Literal analysis and examples of words with hissing sounds: arrival [pr'ie'zhzh ii], ascend [vashsh e´st'iye], izzh elta [i´zh elta], take pity [zh a´l'its: A].

The phenomenon when two different letters are pronounced as one is called complete assimilation in all respects. When performing sound-letter analysis of a word, you must denote one of the repeated sounds in the transcription with the longitude symbol [:].

• Letter combinations with a hissing “szh” - “zzh” are pronounced like a double hard consonant [zh:], and “ssh” - “zsh” - like [sh:]: squeezed, sewed, without a splint, climbed in.
• The combinations “zzh”, “zhzh” inside the root, when parsed by letters and sounds, are written in transcription as a long consonant [zh:]: I ride, I squeal, later, reins, yeast, zhzhenka.
• The combinations “sch”, “zch” at the junction of a root and a suffix/prefix are pronounced as a long soft [sch’:]: account [sch’: o´t], scribe, customer.
• At the junction of the preposition with the following word in place of “sch”, “zch” is transcribed as [sch'ch']: without number [b'esh' ch' isla´], with something [sch'ch' e'mta] .
• During sound-letter analysis, the combinations “tch”, “dch” at the junction of morphemes are defined as double soft [ch':]: pilot [l'o´ch': ik], good fellow [little-ch': ik], report [ach': o´t].

Cheat sheet for comparing consonant sounds by place of formation

• sch → [sch':]: happiness [sch': a´s't'ye], sandstone [p'ish': a´n'ik], peddler [vari´sch': ik], paving stones, calculations, exhaust, clear;
• zch → [sch’:]: carver [r’e’sch’: ik], loader [gru’sch’: ik], storyteller [raska’sch’: ik];
• zhch → [sch’:]: defector [p’ir’ibe´ sch’: ik], man [musch’: i´na];
• shch → [sch’:]: freckled [in’isnu’sch’: ity];
• stch → [sch’:]: tougher [zho’sch’: e], biting, rigger;
• zdch → [sch’:]: roundabout [abye’sch’: ik], furrowed [baro’sch’: ity];
• ssch → [sch’:]: split [rasch’: ip’i′t’], became generous [rasch’: e’dr’ils’a];
• thsch → [ch'sch']: to split off [ach'sch' ip'i′t'], to snap off [ach'sch' o´lk'ivat'], in vain [ch'sch' etna], carefully [ch' sch' at'el'na];
• tch → [ch’:]: report [ach’: o′t], fatherland [ach’: i′zna], ciliated [r’is’n’i′ch’: i′ty];
• dch → [ch’:]: emphasize [pach’: o’rk’ivat’], stepdaughter [pach’: ir’itsa];
• szh → [zh:]: compress [zh: a´t’];
• zzh → [zh:]: get rid of [izh: y´t’], kindle [ro´zh: yk], leave [uyizh: a´t’];
• ssh → [sh:]: brought [pr’in’o′sh: y], embroidered [rash: y’ty];
• zsh → [sh:]: lower [n’ish: s′y]
• th → [pcs], in word forms with “what” and its derivatives, doing a sound-letter analysis, we write [pcs]: so that [pcs] , for nothing [n'e′ zasht a], something [ sht o n'ibut'], something;
• th → [h't] in other cases of letter parsing: dreamer [m'ich't a´t'il'], mail [po´ch't a], preference [pr'itpach't 'e´n' ie] etc;
• chn → [shn] in exception words: of course [kan'e´shn a′], boring [sku´shn a′], bakery, laundry, scrambled eggs, trifling, birdhouse, bachelorette party, mustard plaster, rag, as well as in female patronymics ending in “-ichna”: Ilyinichna, Nikitichna, Kuzminichna, etc.;
• chn → [ch'n] - letter analysis for all other options: fabulous [ska´zach'n y], dacha [da´ch'n y], strawberry [z'im'l'in'i´ch'n y], wake up, cloudy, sunny, etc.;
• !zhd → in place of the letter combination “zhd”, double pronunciation and transcription [sch’] or [sht’] is allowed in the word rain and in the word forms derived from it: rainy, rainy.

Unpronounceable consonants in Russian words

During the pronunciation of an entire phonetic word with a chain of many different consonant letters, one or another sound may be lost. As a result, in the spelling of words there are letters devoid of sound meaning, the so-called unpronounceable consonants. To correctly perform phonetic analysis online, the unpronounceable consonant is not displayed in the transcription. The number of sounds in such phonetic words will be less than letters.

In Russian phonetics, unpronounceable consonants include:

• "T" - in combinations:
  • stn → [sn]: local [m’e´sn y], reed [tras’n ’i´k]. By analogy, one can perform a phonetic analysis of the words staircase, honest, famous, joyful, sad, participant, messenger, rainy, furious and others;
  • stl → [sl]: happy [sh':asl 'i´vyy"], happy, conscientious, boastful (exception words: bony and postlat, in them the letter “T” is pronounced);
  • ntsk → [nsk]: gigantic [g'iga´nsk 'ii], agency, presidential;
  • sts → [s:]: sixs from [shes: o´t], to eat up [take´s: a], to swear I [kl’a´s: a];
  • sts → [s:]: tourist [tur'i´s: k'iy], maximalist cue [max'imal'i´s: k'iy], racist cue [ras'i´s: k'iy] , bestseller, propaganda, expressionist, Hindu, careerist;
  • ntg → [ng]: x-ray en [r’eng ’e´n];
  • “–tsya”, “–tsya” → [ts:] in verb endings: smile [smile´ts: a], wash [my´ts: a], looks, will do, bow, shave, fit;
  • ts → [ts] for adjectives in combinations at the junction of a root and a suffix: childish [d’e´ts k’ii], bratskiy [bratskyi];
  • ts → [ts:] / [tss]: athlete [sparts: m’e´n], send [atss yla´t’];
  • tts → [ts:] at the junction of morphemes during phonetic analysis online is written as a long “ts”: bratz a [bra´ts: a], father epit [ats: yp'i´t'], to father u [k atz: y´];
• “D” - when parsing by sounds in the following letter combinations:
  • zdn → [zn]: late [z'n'y], star [z'v'ozn'y], holiday [pra'z'n'ik], free [b'izvazm' e′know];
  • ndsh → [nsh]: mundsh tuk [munsh tu´k], landsh aft [lansh a´ft];
  • NDsk → [NSK]: Dutch [Galansk ’ii], Thai [Thailansk ’ii], Norman [Narmansk ’ii];
  • zdts → [ss]: under the bridles [fall uss s´];
  • ndc → [nts]: Dutch [galans];
  • rdc → [rts]: heart [s’e´rts e], serdts evin [s’irts yv’i´na];
  • rdch → [rch"]: heart ishko [s’erch ’i´shka];
  • dts → [ts:] at the junction of morphemes, less often in roots, are pronounced and when parsed soundly, the word is written as double [ts]: pick up [pats: yp'i´t'], twenty [dva´ts: yt'] ;
  • ds → [ts]: factory [zavac ko´y], rods tvo [rac tvo´], means [sr’e´ts tva], Kislovods k [k’islavo´ts k];
• “L” - in combinations:
  • sun → [nz]: sun [so´nts e], solar state;
• “B” - in combinations:
  • vstv → [stv] literal analysis of words: hello [hello, go away], feelings about [ch's'tva], sensuality [ch'us'tv 'inas't'], pampering about [pampering o´], virgin [d'e´stv 'in:y].

Note: In some words of the Russian language, when there is a cluster of consonant sounds “stk”, “ntk”, “zdk”, “ndk” the loss of the phoneme [t] is not allowed: trip [payestka], daughter-in-law, typist, summons, laboratory assistant, student , patient, bulky, Irish, Scottish.

• When parsing letters, two identical letters immediately after the stressed vowel are transcribed as a single sound and a longitude symbol [:]: class, bath, mass, group, program.
• Doubled consonants in pre-stressed syllables are indicated in transcription and pronounced as one sound: tunnel [tane´l’], terrace, apparatus.

If you find it difficult to perform phonetic analysis of a word online according to the indicated rules, or you have an ambiguous analysis of the word being studied, use the help of a reference dictionary. Literary norms of orthoepy are regulated by the publication: “Russian literary pronunciation and stress. Dictionary - reference book." M. 1959

References:

• Litnevskaya E.I. Russian language: short theoretical course for schoolchildren. – MSU, M.: 2000
• Panov M.V. Russian phonetics. – Enlightenment, M.: 1967
• Beshenkova E.V., Ivanova O.E. Rules of Russian spelling with comments.
• Tutorial. – “Institute for Advanced Training of Education Workers”, Tambov: 2012
• Rosenthal D.E., Dzhandzhakova E.V., Kabanova N.P. Handbook of spelling, pronunciation, literary editing. Russian literary pronunciation. – M.: CheRo, 1999

Now you know how to parse a word into sounds, make a sound-letter analysis of each syllable and determine their number. The described rules explain the laws of phonetics in the school curriculum format. They will help you phonetically characterize any letter.

Such a healthy food product as granola is increasingly gaining popularity; it is sold both in eco-shops and in regular supermarkets. What kind of product is this, is it really that useful, is it possible to lose weight with it, and how does it differ from the already familiar muesli, we’ll figure it out in this article.

Granola was invented in America by supporters of healthy eating, who started with the production of healthy breakfasts called “Granula”. These breakfasts looked like cookies made from healthy flour.

Currently, granola consists of fried oatmeal, buckwheat or rice flakes baked with nuts, dried fruits and a natural sweetener, most often honey. Granola can be either crumbly or in the form of hard compressed bars.

Calorie content of granola

If we talk about the calorie content of granola, it is quite high, the energy value is provided by additives from nuts and honey, the vitamin composition is expanded by dry berries and fruits in the granola. As a snack, this is an excellent product that can be eaten dry, or mixed with milk, juice or yogurt.

Many people prefer to eat granola for breakfast because it is healthy and filling. It is even believed that such an energy mixture can replace a full lunch or dinner.

Indeed, the composition of the product is balanced in such a way that it will quickly give you intellectual and physical strength; it is an excellent snack for an afternoon snack or when you don’t have time for a full lunch. But will granola replace a real hot lunch or a good dinner? Most likely no.

What are the benefits of granola

1. Granola promotes quick saturation.
2. If you consume granola in moderation, it will help improve the functioning of the gastrointestinal tract, since the product contains a large amount of dietary fiber and fiber.
3. The product serves as a source of healthy fats, which are found in nuts and seeds, as well as unsaturated fatty acids.
4. It will help you quickly satisfy your hunger.
5. After tiring physical or intellectual activity, a snack with such a product helps to quickly restore wasted energy.
6. Relieves constipation and fermentation processes in the intestines.
7. The product helps control blood sugar levels.

Is there any harm from granola?

Many manufacturers, in order to improve the taste of the product, do not disdain various fillers and flavorings; instead of honey in granola you can find sugar syrup, various oils, and even marshmallows and chocolate.

These and other additives diversify the taste of the product, but increase the calorie content of an already sufficiently high-calorie product.

To avoid getting unwanted components into your body, but always have a healthy snack on hand, you can make granola yourself, especially since it won’t be difficult.

However, you need to remember that frequent snacking on these seemingly healthy foods can lead to weight gain.

Homemade granola

You can make granola at home in just 30 minutes.

Required:

• 4 tbsp. oat or other cereal flakes
• 4. Art. l. honey
• 2 tbsp. vegetable oil (you can take any to your taste: cedar, coconut, olive or any other food grade)
• A couple of spoons of your favorite sweetener: honey, fruit syrup, pekmez, etc.
• Nuts, seeds, dry berries, as well as dessert spices are used at your choice.
• The following spices can be used here: cinnamon, turmeric, cardamom.
• Large nuts, for example, cashews, walnuts, brazil, must first be crushed, and small nuts and seeds - sunflower, pumpkin, pine - can be used whole.

Mix nuts with cereal, in another bowl combine natural sweetener, spices and oil, heat a little and pour in the mixture of cereals and nuts. Bake what you get in a preheated oven for 10-15 minutes at 160 degrees on a sheet of parchment. Add dried berries to the finished product.

To make granola bars, cover the mixture with another sheet of parchment before baking and press down well. The finished granola will need to be cut into several portions.

The ingredients can be varied at your discretion to obtain different tastes and benefits from the product.

Like any product, granola has its pros and cons. On the one hand, it is a tasty natural product that has a beneficial effect on the body, saturating it with useful substances. It’s convenient to take granola with you to school and work, or on a trip; it’s a wonderful snack that takes up little space in your bag and weighs almost nothing.

But there is still no point in replacing a full-fledged hot meal with granola, much less using it as a means of weight loss, no matter what marketers say. And as a snack, granola can be consumed infrequently to avoid weight gain and waist size.

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Granola - benefits and harm

Granola, or, as it is also called, American breakfast, is a mixture of crushed and dried oatmeal, nuts, dried fruits and honey. This is a very healthy and nutritious breakfast that is easy to prepare at home in the oven. To do this, you need to grind and mix all the ingredients, and then dry them in the oven at a temperature of about 200 degrees, stirring from time to time. You can also use not only oat flakes, but also wheat, buckwheat flakes or others - to taste.

Calorie content of granola

The calorie content of a dish that contains many ingredients depends on the calorie content of the components. Oatmeal, nuts and honey have a high calorie content (about 300, 650 and 375 kcal per 100 g of product, respectively). Dried fruits are lower in calories (about 230 kcal per 100 g of product). The total calorie content of this mixture, that is, granola, is approximately 400 kcal per 100 g. But, even with a high calorie content, it is recommended to eat granola for breakfast during a diet. Do not forget that roasted nuts are not only very high in calories, they also accumulate carcinogens, so it is important to pay attention that the mixture contains dried nuts and not roasted ones.

There is also dietary granola, which is consumed as a snack or afternoon snack. This mixture includes buckwheat flakes, dietary dried fruits and, instead of honey, maple syrup. The calorie content of such granola is much lower, in addition, it can be consumed by people suffering from an allergic reaction to honey.

The benefits of granola

The benefits of granola are obvious, since the ingredients it consists of are a storehouse of vitamins and nutrients. The nutritional value of this mixture is such that, by consuming a small amount, the energy supply is replenished for a long time, while the correct carbohydrates included in the flakes are not stored as fat deposits.

Related articles:

Womanadvice.ru

Granola. Benefit and harm. How to make granola at homeAlena Kravchenko's blog

Hello readers. Continuing the conversation about healthy eating, today I want to talk about granola. I buy myself yogurt with granola, I really like it. I recently wondered if it was possible to make granola at home. It turns out that everything can be done at home with the necessary ingredients on hand. Granola is made from nuts, dried fruits and oatmeal.

You can take your favorite dried fruits and nuts. A few days ago I went to the store to buy nuts for granola; they have become very expensive lately. Still, I bought almonds, cashews, hazelnuts, raisins, dried cranberries, I took what I love most. After all, for granola you can take any dried fruits and nuts, you can pumpkin seeds, sunflower seeds, as well as sesame seeds, cinnamon and other spices. There are many granola recipes.

What is granola?

Granola, a traditional breakfast food in America. Contains granola oatmeal, nuts, dried fruits, honey. Everything is baked until crispy.

During the baking process, the mixture must be stirred periodically, thus achieving a crumbly consistency. It all looks like breakfast cereal.

Since granola weighs little, you can take it with you on a hike or use it as a snack. Granola is used to form “bars” that can be used to replace an afternoon snack. The bars are convenient to carry in your purse; if you want to have a snack, the bar is always at hand. Granola stores well, weighs little, and is very high in calories.

How to eat granola?

Dry, crumbly granola is suitable for making breakfast if you pour it with milk. But granola goes best with fermented milk products.

Very tasty with yogurt, especially if you sprinkle fresh berries on top. Granola is combined with honey, milk, cottage cheese, kefir, yogurt, banana, strawberries, raspberries and other berries.

You can add a couple of spoons of granola to yogurt, it’s tasty, satisfying, and nutritious. You can eat granola with tea, without adding sugar to the tea, this is a wonderful snack. Everything in granola is edible, you can eat it dry, as they say, “crunch.”

Calorie content of granola

Granola is a very high-calorie product due to the ingredients it contains. There are approximately 400 kcal per 100 grams of granola. Therefore, you should not consume it in large quantities.

Granola. Benefit. Harm

Granola is a healthy breakfast. Despite this, you should not eat grana constantly throughout the day. So, my thoughts and the recipe I used to prepare granola.

• It contains fiber, vitamins, and microelements.
• If you add flax seed to granola, then this granola is useful because it improves digestion.
• Granola contains fiber and a minimum of sugars.
• Granola helps improve metabolism in the body.
• Dietary fiber improves digestion and prevents constipation.

There are many granola recipes. It contains honey, nuts and other ingredients. Everything needs to be mixed and baked in the oven at 150 degrees for at least half an hour.

But, here a question immediately arises. Honey cannot be heated, so where is the benefit? By the way, regarding honey, there are different opinions on the Internet, I specifically looked for it and read it.

Then, I tried to make granola, mixed everything and baked it, stirring the mixture every 5 minutes. The nuts were slightly toasted, especially the small ones. Again, roasted nuts are not healthy at all, raw nuts are. Therefore, the mixture needs to be dried, not fried.

Cook granola over low heat. It’s better to dry the oatmeal first, and then add the nuts, and finally add the dried fruits.

Instead of honey, it is better to add maple syrup to the mixture; you can also add viburnum or raspberry puree, if of course you like it. This is an option. You can have orange juice and sugar.

Advice. To make granola, use non-instant oatmeal. Because when stirred the flakes crumble.

In addition to oatmeal, you can take buckwheat, rice, wheat, whatever you like. Granola needs to be dried, so it is better to do this at a minimum temperature.

Many recipes call for toasting a mixture of nuts, dried fruits and cereals. And we all know that raw nuts are much healthier than roasted ones. Having cast aside all doubts, I still prepared granola.

Granola. Harm

• If you have a gallbladder disease, especially with exacerbation of cholecystitis, you should not eat nuts.
• If you have an individual intolerance to nuts or dried fruits.
• Granola is harmful for pancreatitis in the acute stage.
• Also, if a stomach ulcer is in the acute stage, you will also have to give up granola.
• Plus, keep in mind the high calorie content of this product.

If you buy granola in packs, then you need to pay attention to the composition of the granola. Many manufacturers add flavorings and fragrances. Don't forget to look at the expiration date.

How to make granola at home

You can, of course, buy ready-made granola, but a homemade product tastes better, especially if made with love.

The advantage is that you can add whatever you like best to your granola. For spices, for example, I like cinnamon, but I cooked without it.

Ingredients:

• 250 grams of oat flakes
• 200 grams of nuts (I use cashews, almonds, hazelnuts)
• 200 grams of dried fruits (I took dried cranberries and raisins)
• if desired, you can add pumpkin seeds, sesame seeds, sunflower seeds, coconut flakes
• spices as desired (I cooked without spices)
• 3 tablespoons of unscented vegetable oil (I used olive oil)
• 3 tablespoons maple syrup

One hundred grams of nuts should be chopped coarsely, one hundred grams should be added whole. Dried fruits should be washed and dried on a paper towel. Oatmeal flakes are not needed for instant cooking, but those that need to be boiled.

Mix cereal with nuts. Combine maple syrup with vegetable oil. Mix with nuts and cereal. Line a baking sheet with parchment paper and spread the granola. Place in the oven preheated to 150 degrees, stir every 5 minutes.

In the oven, dry the granola for about 20 minutes. Again, it is better to dry granola rather than toast it, although toasted nuts, of course, taste better than raw ones.

The granola needs to be cooled and poured into a glass jar. This granola can be stored for about 2 weeks. If desired, you can add chocolate pieces to the granola.

Do you make granola? Do you like granola? Please write below in the comments.

Granola. Recipe by Julia Vysotskaya

I also offer you a granola recipe from Yulia Vysotskaya. I really love Yulia Vysotskaya’s programs, I’ve cooked her recipes many times, everything turned out very tasty. I baked lemon pie, eclairs, and cooked rabbit.

In the recipe, Yulia Vysotskaya puts the granola in the oven for 10 minutes, the oven is preheated to 180 degrees, but when she puts the granola in the oven, she turns off the oven. However, look for yourself.

narodnayamedicina.ml

Granola

Healthy eating has moved from being a local hobby to a real fashion. We replaced juices with smoothies, cow's milk with plant-based milk, cocoa with carob, and instant oatmeal with granola. Granola appeared on the domestic market recently - no more than 1 year ago. It is served in every establishment as a breakfast, sold in the form of energy bars or ready-made breakfast cereals. Those who like to spend time at the stove prepare their own baked oatmeal, adding all the ingredients that their heart desires.

Why is granola so good and how justified is its gastronomic popularity?

General characteristics of the product

Granola originated in the USA and from there spread throughout the world. Traditionally, the snack was served as breakfast. The original granola is made from rolled whole oatmeal and honey. In addition to the basic ingredients, add any combination of nuts, dried fruits, fresh fruits, green buckwheat, quinoa, rice, seeds, carob and dark chocolate. All ingredients are mixed, then put in the oven and baked until crispy. The finished granola is sweet, crumbly and has a consistency similar to regular breakfast cereals. The main difference between granola is its natural “pure” composition. There is no need to add sugar, palm oil or trans fats; natural plant products create a taste and palette of aromas that will delight even the most sophisticated taste buds.

Most often, granola is served as a breakfast or used as a snack. The product weighs very little, is characterized by high nutritional value and can be stored for at least a whole week in a tightly closed container. Due to these characteristics, granola is necessarily included in the trail mix (traditional tourist food set).

Granola bar (oatmeal bar) can be a great alternative to protein bars. It is easily digestible, does not overload the gastrointestinal tract and provides quick satiety - everything you need before and after an intense workout.

Historical reference

The story of a new interpretation of cereal processing belongs to an ordinary priest from America, Sylvester Graham. In the 19th century, the priest began to rapidly gain popularity, due to Graham’s passion for dietary nutrition. He began to promote rationalization of eating habits and advocated against the use of "empty" white flour.

A priest and aspiring nutritionist coined the term “Graham flour.” This is historically the first type of wallpaper wheat flour. Graham suggested using this particular type of flour to make “whole grain products.” He argued that premium white flour has absolutely no nutrients and gradually kills the body from the inside.

“Graham flour” was made according to this principle: the grains are coarsely ground, after which all components are separated from each other (germ, bran, secondary endosperm) and processed separately. Directly to create the dough, all components were mixed again in crushed form. The result is fluffy “Graham bread” with a long shelf life and high nutritional value.

Gramm's ideology was supported, and his methods began to be used in everyday life. So in the second half of the 19th century, James Caleb Jackson (the owner of a medical dispensary) released a food product called “granola”. James Caleb Jackson claimed that the "granola" recipe was based on the idea of ​​"Graham flour". It should be noted that the main ingredient of the snack was wheat flour. Dough was prepared from it, cut into thin plates, then baked in ovens and cut into proportional pieces. To sell the products, Jackson created the company Jackson's cereal.

In the second half of the 19th century, John Harvey Kellogg tried to improve granola. His snacks were produced under the “Grape Seeds” brand, and the recipe included the addition of nuts and dried fruits.

Already in the 60s, the use of new alternative grains began. Leighton Gentry sold the rights to industrially produce oatmeal granola to Sovex (1964). Sovex was bought by John Goodbred. After 3 years, Gentry decided to buy back the rights to produce granola; the cost of the new resale of the recipe to Lassen Foods cost $18,000 (and he bought Gentry’s rights for $1,500). Industrial companies, one after another, began to introduce new organic variations of granola to the market, which were wildly popular.

Use in cooking

The current situation on the market has changed little, since demand creates supply. Supermarket shelves are lined with different types of granola, with or without fillings, in beautiful craft or sealed packaging. Read the ingredients and don't be afraid to try to find your perfect granola. If you don't trust industrial food products, sacrifice 10 minutes of your free time to prepare a healthy homemade snack.

Chocolate Quinoa Granola Recipe

Chocolate granola is perfect for a cheerful start to the day. Natural cocoa, which is included in the composition, will fill you with energy no worse than a cup of your favorite coffee, and in combination with healthy “slow” carbohydrates, it will provide energy until your next meal. Eat granola as a snack or top it with plant-based milk/fruit juice.

We will need:

• large oat flakes (do not use instant oat flakes) - 500 g;
• crushed almonds - 2 handfuls;
• quinoa - 250 g;
• ripe banana - 2 pcs;
• natural cocoa powder (can be replaced with carob) - 3 tablespoons;
• vanilla to taste.

Preparation

Preheat oven to 200°C. Combine all dry ingredients in a deep container and mix thoroughly. Peel the bananas, mash with a fork into a liquid puree and stir into the dry mixture. The banana puree should cover the mixture evenly, otherwise the granola will be too dry. Add vanilla, your favorite spices/fruits/dried fruits to taste, and mix the granola thoroughly again. Line a baking tray with baking paper and carefully spread the oat mixture over it. Place in the oven for 10 minutes, then stir and bake for another 10 minutes.

Checking the readiness of granola is very simple - the grains should become crispy. Cool the mixture slightly before serving. Granola should be stored in an airtight container at room temperature for 2-3 weeks. An alternative storage method is the freezer. In this case, the implementation period increases to 30 days.

Beneficial properties of the food product

Most often, granola is consumed as breakfast or a snack before lunch. A proper breakfast is the key to a successful day. Morning granola helps reduce cravings for unhealthy sweets and eliminates overeating. Proteins, which are contained in whole oatmeal, promotes rapid and effective tissue regeneration, carbohydrates are responsible for long-term saturation, minerals will launch metabolism, help you move, think and simply function normally.

Unprocessed oat grains contain a high concentration of soluble fiber. It restores and harmonizes the intestinal microflora, maintains the integrity of the mucous membranes and generally has a beneficial effect on the functionality of the abdominal organs.

Introducing 14 grams of fiber into your daily diet helps reduce your total caloric needs by 10%. Reducing the daily KBJU leads to effective and proper weight loss.

Whole oatmeal has a low glycemic index, which keeps your sugar levels from rising too quickly. As a result, a person is supplied with energy for several hours, and the body does not undergo hellish torment to assimilate food.

A similar result can only be achieved with the right oatmeal. Don't buy instant cereal or porridge that needs to be steamed for 3-5 minutes. Such grain undergoes long and thorough processing, which deprives the product of all beneficial vitamins and nutrients. At the end we get a package of “empty” carbohydrates, which provoke sharp spikes in sugar and will certainly remain on the waist and sides.

Another benefit of granola is the prevention of chronic diseases of the body. Oats help maintain low insulin levels, making subcutaneous fat easier and faster to burn. Moreover, the elasticity of muscle tissue increases, the risk of developing diabetes, heart and vascular pathologies is reduced.

Granola has not only an internal, but also an external effect. In addition to being high in fiber, oats boast a high concentration of silicon. The nutrient helps cope with skin pathologies regardless of stage. Silicon increases the body's resistance to sudden dietary changes and climate changes, maintains skin elasticity and slows down the aging process. The main rule for getting rid of skin problems is that granola should not contain gluten.

Don't forget that granola, in addition to oats, contains a whole range of healthy nutritional components. You can add everything that not only taste buds, but also the body needs:

• dark chocolate;
• healthy seeds;
• carob;
• vegetables;
• cereals;
• fruits/dried fruits;
• nuts.

Create granola that will simultaneously saturate and nourish the body with the necessary base of vitamins/nutrients. Monitor the quality of the ingredients used and within a few days you will notice the first results.

Hazardous properties of the food product

Whole grain oats contain a high concentration of starch. A serving of oatmeal should not exceed 150 grams for men and 100 grams for women to avoid possible health problems. The portion may be increased if your daily calorie expenditure is higher than that of the average person (regular gym training, work that requires constant activity). Why is starch dangerous? This is additional sugar that increases insulin production, stimulates the development of the inflammatory process and causes rapid fat gain.

Oats are one of the ancient grains (teff, amaranth), which have come down to us almost in their original form and have not undergone genetic modification. Therefore, all ancient cereals contain much more calories compared to modern ones. Consider the energy value of the meal and wisely enter it into your daily food intake.

Another danger that awaits granola lovers is gluten. Modern grain most often contains gluten, which causes inflammation and disruption of microflora.

Oats were originally gluten-free. But growing the crop next to wheat, rye and barley provokes cross-contamination with the component. Another reason for the appearance of gluten is the growth of oats in areas that were previously sown with wheat, rye, and barley.

If you have celiac disease or an allergic reaction to gluten, morning granola can have serious consequences. Read the packaging or avoid eating dangerous foods.

How to choose oatmeal for granola

For granola, whole compressed oats or rolled oats are great. They have undergone minimal processing and retained the maximum concentration of beneficial properties. Such a breakfast will saturate the body until lunch, and due to the fiber, absorption will be quick and effective.

Before you buy oatmeal or oatmeal, be sure to read the ingredients. They should not contain sugar, flavorings or various innovations of the modern gastronomic industry.

Remember: the simpler and clearer the composition, the better the product.

It is not recommended to buy granola that already contains dried fruits/nuts or seeds. Buy all ingredients separately. This way you will be confident in their quality and will be able to vary the composition of your breakfast according to your mood and personal taste preferences.

Choose ground/rolled beans that are packaged in an airtight container or package. This guarantees protection from moisture, rancidity, temperature and environmental influences.

You can prepare your own oatmeal. Grind the grains using a rolling roller or a regular meat grinder. It will be much cheaper and faster than going to the store.

The American breakfast cereal granola is gaining momentum in popularity in Russia, and in Kyiv it has already become a real hit in local coffee shops. But how healthy is this food product?

The standard composition is roasted oatmeal mixed with nuts and honey. However, the set of ingredients may vary: snacks of this type are often made from rice, buckwheat and other grain flakes. Also, various dried fruits are often added to the product: dried apricots, raisins, dates and prunes. Sometimes you can find dried berries, chocolate pieces, and spices in granola.

Today, special bars are also produced in large quantities, which practically do not differ in their composition from crumbly snacks, but are pressed into briquettes.

It is believed that granola owes its birth in part to an American priest. Sylvester Graham was a supporter and promoter of healthy eating, in particular, he invented “Graham flour”, which retained the beneficial properties of grain due to the absence of bleaching and the presence of bran.

The priest inspired people to create healthy products, and in the 19th century the first breakfast called “Granule” was released. It was created by physician James Caleb Jackson, who began serving edible bars baked from healthy Graham flour to the guests of his sanatorium: the dough was rolled out thinly and sent to the oven, then broken into unequal pieces and baked again.

The product was a success for some time, and it began to be produced under different brands. Then came a period of oblivion. The 1960s were pivotal in the history of granola. Then, with a slight change in the recipe, many companies began producing baked cereal. Since then, the product has gained popularity not only in the USA, but also in European countries.

Approximate composition of breakfast cereal

This is a very high-calorie product - 100 g contains 450 kcal or more. Granola can consist of a mixture of a wide variety of cereal flakes, syrups or honey, nuts, berries or dried fruits, which greatly affects the final energy value. For the same reason, it is difficult to provide specific figures on the chemical composition of this product.

For classic oatmeal granola with honey (for every 100 g):

• about 10 g dietary fiber, including about 2.7 g fiber;
• sugars and starch are also present;
• a lot of carbohydrates - 60 g, of which simple ones - around 20 g.

It cannot be said that the traditional mixture is rich in vitamins. It only contains: B1, B2, B9, E, PP. Berry and fruit additives can significantly expand the vitamin composition of granola.

Mineral profile: iron and iodine, fluorine and zinc, magnesium, phosphorus, manganese and copper, calcium and molybdenum, potassium, cobalt and sodium.

How and with what to eat

So, granola can be:

• eat dry - crunchy and sweetish flakes can easily replace popcorn or some other snack;
• mix with milk, ice cream, fruit juices, yoghurts and kefir;
• enrich with dried fruits, fresh or dried berries, pieces of fresh fruit, chocolate chips (remember: dates, dried apricots, raisins and prunes greatly increase the calorie content of the snack).
• use as a topping - decorate fruit salads, ice cream, cakes, pastries and other desserts with it.

This product is usually consumed as a hearty and quick breakfast. However, granola can also replace lunch or dinner, and kids are allowed to give it for an afternoon snack.

The mixture is often taken with you on hikes. After all, it charges with energy, at the same time it is very light, takes up little space, does not require careful storage, but the main thing is that it does not need to be prepared or heat-treated before use.

Granola bars can be carried in your bag for a quick snack at work, before an exam, or while studying. The product will give you strength to solve any problems - both physical and intellectual.

What benefits does the mixture bring?

A high-quality product without harmful additives is really useful if you eat it in reasonable quantities.

Natural granola made from nuts and oat flakes:

1. Cleanses the intestines due to its high dietary fiber content.
2. Quickly and for a long time satisfies hunger.
3. Helps to recover from mental or physical stress.
4. Eliminates inflammation and acne if they are caused by gastrointestinal disorders.
5. Prevents constipation and fermentation processes in the intestines.
6. Strengthens the immune system.
7. Promotes healthy hematopoiesis.
8. Slows down the aging process.
9. Helps preserve the functions of the reproductive system.
10. Normalizes blood pressure.
11. Reduces cholesterol levels.
12. Protects against the development of cardiovascular diseases.

Of course, a warm breakfast of boiled eggs, oatmeal or fruit will be more beneficial. However, the dry mixture does not require preparation, and therefore allows you not to miss your morning meal in a hurry.

Harm and contraindications

1. This is a very high-calorie product, but few people realize this. Therefore, it can be harmful, especially if a person eats a lot of it, while hoping to lose extra pounds.
2. And one more thing: granola is still a snack, and therefore cannot serve as a full breakfast 7 days a week. For health, people need to eat warm, varied foods.
3. Many harmful additives are added to modern granola: sugar syrup, roasted nuts, oils, etc. Such ingredients make the mixture tastier, but are not beneficial at all.

Want to avoid harmful effects? Learn to make your own granola and don't get too carried away with it.

Is it possible to lose weight

This is not diet food at all. Granola is very high in calories, and therefore you won’t be able to lose weight with it. On the contrary, the habit of snacking on a handful of dry mixture can lead to weight gain. After all, the number of such snacks is usually not controlled.

But you don’t have to completely give up granola because of its calorie content. The dry mixture helps solve one of the main problems associated with excess weight - gastrointestinal disorders. And if you eat a small portion of granola from time to time in the morning, when you can’t have a normal breakfast, you can avoid frequent snacking on chocolates and sandwiches.

Homemade Granola Recipes

Making your own granola is easy. Such a product will bring much more joy and benefit, because you can put your favorite ingredients in it. Prepares in about half an hour.

Oatmeal with berries

Ingredients:

• 4 cups oatmeal;
• 4 spoons of honey;
• 2 tablespoons of vegetable oil;
• 3 tablespoons maple syrup;
• half a glass of your favorite nuts or seeds;
• a glass of dried cherries and/or cranberries;
• a spoonful of cinnamon and vanilla.

Cooking method:

1. Mix nuts with cereal.
2. Combine honey, butter and cinnamon in a Turk. Heat. When the mixture becomes liquid, add vanilla.
3. Pour the previously prepared cereal mixture with honey.
4. Line a baking sheet with parchment and transfer the ingredients.
5. Bake for approximately 15 minutes at 170°C.
6. Add dried berries to the finished product and mix.

Bar

Ingredients:

• a glass of raw cashews;
• half a glass of dry cherries;
• 60 g dark chocolate;
• half a glass of raw almonds;
• a handful of pumpkin seeds.

For the base:

• half a glass of rice and/or oatmeal;
• 150 ml honey;
• spoon of almond oil;
• a pinch of salt.

Cooking method:

1. Chop the nuts and chocolate with a knife.
2. Mix dry ingredients.
3. Add honey and almond oil, stir.
4. Spread the mixture evenly onto a parchment-lined baking sheet. Place another piece of parchment on top and press down well.
5. Bake for about 15 minutes at 165°C.
6. Cut the cooled granola into 10 servings.

These homemade bars, wrapped in cling film, can be carried with you for up to 5 days. And they can be stored in the refrigerator for up to 2 weeks.

From green buckwheat

There is no sugar or gluten in this breakfast cereal.

Ingredients:

• 2 cups green buckwheat;
• 4 spoons of cocoa;
• 20 pitted dates;
• a glass of sunflower seeds;
• 4 spoons of honey;
• 4 tablespoons of vegetable oil;
• a handful of almonds.

If desired, add spices: cinnamon, vanilla, ginger or a little ground cloves.

Cooking method:

1. Soak buckwheat and seeds for 20 minutes. Then drain the water and dry slightly.
2. Chop the dates and add to the mixture.
3. Mix honey, cocoa, spices, butter in a saucepan. When the mixture becomes liquid, pour it over the buckwheat.
4. Line a baking sheet with parchment and spread granola evenly.
5. Bake for half an hour, stirring occasionally.

Cooled breakfast cereal can be stored in a regular glass jar.

Enjoy an original breakfast in the form of granola, but do not forget that the morning menu should be varied.