Home-made Granola Crunch Recipe

Here’s an easy home-made granola (muesli) recipe, perfect as a quick snack or crunchy breakfast. Try it, instead of a store bought granola, which usually contains high amounts of sugar, unhealthy fats and oils.

Prep time: 15 min
Cook time: 10 min
Total time: 25 min

Ingredients

Cashew nuts : ½ kg
Raisins : ½ kg
Oats : ½ kg
Ash gourd seeds or pumpkin seeds (dried) : ½ kg
Dates (cut into small pieces) : ½ kg
Coconut (grated) : 4
Sunflower oil : ¼ ltr
Cinnamon (powdered) : 50 g
Honey/Palm Sugar/Jaggery : ¼ kg

Method:

  • Put all ingredients, apart from the honey/jaggery, in a large bowl and mix well.
  • Spread the mixture evenly on an oiled tray.
  • If using palm sugar/jaggery, add it over the mixture. If using honey, mix later.
  • Place the tray in the oven and bake at 100 °C for approx. 15 – 20 min. Stir mixture regularly with a spatula until it is evenly golden brown.
  • Allow to cool.
  • If using honey, add honey and mix well. Adjust honey/jaggery for more/less sweetness.
  • Break into pieces, and store in an airtight container.

Note: Granola makes for a nutritious breakfast, especially for children. Stored dry and airtight, it keeps for three months.

Tasty Tip: Add coconut milk and serve!

Cashew Nuts

Cashew nuts, a richly sweet product of the cashew tree, have gained popularity in North America and Europe not only for their succulent flavor but for health benefits, too. The cashew nut packs a mix of nutrients and minerals not found in many common foods. It has 5 grams of protein per ounce and high levels of the essential minerals iron, magnesium, phosphorus, zinc, copper and manganese.

Devoid of cholesterol but packed with high levels of mono-saturated fatty acids which raise the blood HDL (High Density Lipids – the good fraction of lipids) levels, they are a boon for patients with heart ailments. However for this very same reason consumption of these nuts in moderation is the key.

Always check your cashews for freshness. While cashews have a high amount of the stabilizing oleic acid, a monounsaturated fatty acid, they should always be stored in a tightly sealed container in a cool, dry place.