Moving over to the dark side with Homemade Granola -

Now that I have moved over to the dark side of having cold breAdd Newakfast (aaj ki taaza smoothie anyone), I think it is my moral duty to keep progressing on that path. Well, to tell you the truth, I am a little bored of having smoothies every day for breakfast and also it is cold. So, ladies and gentlemen presenting Homemade Granola, another option for breakfast on days when I don’t want to have Smoothies or don’t have time to make my favorite hot breakfast.

 

What is a Granola, you will ask? Think about a slightly sweeter version of our very Indian ‘Chiwda.’ Oats, dried fruits, nuts, the sweetener of your choice, blended and mixed with Coconut oil and baked to perfection.

 

Believe it or not, it is very filling and hearty. I have been making a basic version of it every other week from the past few months, and while the husband refuses to have it for breakfast, he is more than happy to munch on its own with some Beer or on top of a big bowl of Ice cream for that extra crunch. For myself, I like to serve it with a big bowl of Yogurt, Berries of any kind, a hint, or a sweetener poured over the top, and it becomes a breakfast that I can deal with.

Recipe:

3 cups rolled oats

½ cup  melted Coconut oil

½ cup Maple syrup or Honey

1 ½ cups chopped mixed nuts (I used Almonds, Walnuts, Sunflower seeds, Raisins)

A handful of toasted Coconut

½ tsp Cinnamon

Pinch of sea salt

Stir the Oil and Maple syrup in a bowl and add the Cinnamon and Salt.

Add the Oats, Mixed nuts in the bowl, and mix well.

Sprinkle the toasted Coconut and add the salt. Please taste the mixture to ensure you are happy with the flavors. You can omit the salt entirely, but I like the morish flavor it gives to the Granola.

Line a baking pan with baking paper, pour the granola mixture in it and spread evenly. Bake in a preheated oven at 180 degrees C for 25 minutes and stir it halfway through till it is golden brown and toasted.

Cool it down completely before you store the Granola in an airtight container and refrigerate. It stays good in the fridge for up to a month. Always ensure that you use a clean spoon when scoping it out.