Cereals ready-to-eat, QUAKER, QUAKER 100% Natural Granola with Oats, Wheat, Honey, and Raisins

Granola is a toasted breakfast cereal that originated in the United States in the late 19th century. The concept of granola was first developed as a health food by Dr. James Caleb Jackson in the 1860s — originally called "Granula" — composed of baked whole grains designed to promote wellness without excessive processing. Over the decades, granola evolved from its original form to include additional ingredients like nuts, seeds, dried fruit and sweeteners for flavor and texture. Today, granola is a popular breakfast item or snack worldwide, renowned for its crunchy clusters and versatility. Quaker’s 100% Natural Granola with Oats, Wheat, Honey, and Raisins is part of this long tradition. Made from whole grain oats and wheat combined with honey as a natural sweetener and raisins for chewy sweetness, it represents a classic flavor profile in the granola category. Quaker, a brand with roots dating back to the late 1800s, emphasizes simple, recognizable ingredients and whole grains — characteristics that consumers often seek when choosing breakfast cereals. The inclusion of both oats and wheat offers a broader spectrum of grain‑derived nutrients, while honey and raisins contribute natural sugars as well as small quantities of antioxidants and phytonutrients from dried fruit. Varieties of granola on the market range from low‑sugar, seed‑rich mixes to indulgent versions with chocolate chips or candied nuts. While Quaker’s version sits in the middle of this spectrum, offering both whole grain nutrition and flavor appeal, it’s important to understand the context of how granola is made and why specific ingredients are chosen. Oats provide soluble fiber like beta‑glucan, which is linked to heart health and cholesterol management, while wheat contributes additional fiber and micronutrients. Raisins add texture and natural sweetness but also increase the overall sugar content, a factor that can influence blood glucose response. Honey serves a dual purpose: binding the clusters together and enhancing sweetness naturally. In culinary terms, granola’s production involves mixing whole grains and add‑ins with sweeteners or oils and baking until crunchy. The cooking process creates the clusters many consumers enjoy but can also increase calorie density. Variations of granola may include seeds such as chia or flaxseed for omega‑3 fats, nuts like almonds or pecans for added protein and healthy fats, and spices like cinnamon for flavor without added sugar. Historically, granola gained popularity as a convenient health food that could be eaten on its own or paired with milk, yogurt, or fruit. Its portability made it a favorite for outdoor activities like hiking and camping, where calorie‑dense, nutrient‑rich foods are advantageous. Over time, granola became a staple in grocery aisles globally and is now found in a multitude of forms — from simple oat and raisin blends to exotic mixes with superfoods like goji berries and quinoa. This diversity reflects both consumer preferences and marketing trends that emphasize natural ingredients and functional benefits. At its core, granola remains a whole‑grain breakfast cereal that bridges traditional and modern dietary patterns. When consumed in appropriate portions, it contributes valuable nutrients like fiber, B vitamins, and minerals that play roles in metabolism, energy production, and digestive health. Understanding its origins and varieties allows consumers to choose versions that align with their nutritional goals and taste preferences, making granola a flexible option for breakfast or snacking across different diets.

Quaker 100% Natural Granola with Oats, Wheat, Honey, and Raisins delivers a nutrient profile typical of granola, emphasizing carbohydrates and fiber from whole grains along with moderate amounts of fat and protein. Per 0.5 cup (51 g) — the standard serving size used by USDA — this granola provides 210 kcal, reflecting its role as an energy‑dense breakfast cereal. The macronutrient breakdown shows 38.1 g of carbohydrates, 4.8 g of dietary fiber, 5.3 g of total fat, and 4.9 g of protein in each serving. Carbohydrates dominate the profile, as granola is primarily composed of whole grain oats and wheat, plus dried raisins. Within this carbohydrate total, fiber plays an important role: at 4.8 g per serving, it represents nearly 20% of a typical adult’s recommended daily fiber intake. Dietary fiber — particularly soluble forms like beta‑glucan found in oats — supports digestive health, helps regulate blood sugar levels by slowing carbohydrate absorption, and contributes to satiety. However, the total sugar content (about 12.6 g) reflects both naturally occurring sugars from raisins and honey, and it may impact individuals sensitive to sugar spikes. The protein content of 4.9 g is modest compared to other breakfast options such as eggs or Greek yogurt but is similar to many grain‑based cereals. The amino acid profile is incomplete, as plant proteins often lack one or more essential amino acids; thus, pairing granola with a protein source like milk or yogurt can improve overall protein quality. Fat content in this granola is moderate at 5.3 g per serving, with a small amount of saturated fat (~0.6 g). Most fats in granola come from whole grain seeds and any added oil used during baking. These fats provide energy and help with the absorption of fat‑soluble vitamins. Compared to many breakfast cereals, granola typically has higher fat and calorie content, making portion control key for those managing energy intake. Micronutrients in this granola include minerals such as iron (1.4 mg) and potassium (255.5 mg), which contribute to oxygen transport and electrolyte balance, respectively. Small amounts of calcium, magnesium, vitamin C, and B vitamins like folate and riboflavin are also present, reflecting the nutritional contributions of whole grains and added raisins. When comparing this granola to similar breakfast cereals like puffed rice or corn flakes, its fiber content is markedly higher due to the whole grains. However, it also contains more calories and sugars. Unlike refined cereals, which are often fortified with vitamins and have low fiber levels, granola’s nutrient density comes from intact grains and fruit additions. Comparing to muesli — an unbaked mixture of oats, nuts and dried fruits — granola is crunchier and often more calorie‑dense because of the added honey or oil used in the baking process. Granola’s energy density means that a small serving provides substantial calories. This can be advantageous for physically active individuals or those needing concentrated energy, such as hikers or athletes. On the other hand, individuals focusing on weight management may opt for smaller portions or pair granola with lower‑calorie foods like plain yogurt and berries to balance calorie intake. Overall, the nutrition profile of Quaker 100% Natural Granola with Oats, Wheat, Honey, and Raisins reflects a blend of whole grain benefits, moderate protein, and sugars from natural ingredients. Understanding these numbers allows consumers to tailor their servings based on energy needs and dietary priorities.

Source: USDA FoodData Central (FDC ID: 172975)