Healthy and Easy Granola —- Having a jar of healthy, crunchy-nutty granola in the snack corner of your home can make you skip 3000 calories a week. If you don’t believe it, try it ! But Granola has to be homemade; because we can’t rely on the store bought granola as we can’t control the quality of ingredients used.
Healthy and Easy Granola
For me; this golden, rustic looking power-packed granola made with wholesome ingredients is energy giving food after a morning run. And also a yumm munch during the odds hours before dinner time and even my midnight cravings are well taken care off. I mostly make a big batch because Nitya prefers granola in the milk for breakfast; chocos is her last choice. Yati only likes to pick up big clusters if she finds any and she will steel away all the cranberries from the jar.
It goes without saying but the healthy granola is a guiltless pleasure and over indulgence won’t hurt. In this recipe I have added buckwheat, which works great. I have been trying to make buckwheat a part of my everyday food. But up till now no recipe has been accepted by everyone in the house.
And mostly I hate this practice of cooking separate dishes for everybody in the house. Whatever is cooked is on the table and there is no fuss accepted when it comes to everyday food. I may sound like a disciplinarian but this is a very basic routine which I think we all must apply to our everyday life.
Getting back to the healthy granola let’s read the points before starting with the recipe:
1. First of all, I would like to mention that this is a very versatile recipe; you can customize your granola with an interesting array of ingredients and flavorings from your kitchen pantry and according to your choice or likes.
2. However, I would recommend using buckwheat in this recipe. Buckwheat is (kuttu) in hindi. Despite its name, buckwheat has no relation to wheat. This naturally gluten-free grain is the seed of a plant rhubarb.
It is packed with protein, fiber and flavonoids–disease-fighting antioxidants. It is rich in many trace minerals, including manganese, magnesium and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, and choline. See that is the reason I want to introduce buckwheat to kids every day food.
If we talk about the flavors of buckwheat – When buckwheat is toasted, as it is in this granola recipe, the flavor becomes intense and robust. Before adding into the recipe I tried a toasted spoonful of buckwheat, and the texture and flavor was quite interesting. I have couple of more idea popping my brain right now regarding buckwheat.
3. In one of my granola biscuit recipe – I have used dalia also which is equally a wonderful healthy option. Here is the link.
4. For this healthy granola recipe buy whole oats (high in fibre, high in protein, and contain vitamins and minerals like folate, iron, and magnesium). Just be sure you are buying – whole rolled oats, nothing that says “instant” or “quick cooking.” (Instant/quick cooking oats = highly-processed/high-glycemic/highly-bad-for-you.) +they make granola look like a mess.
5. I have used almonds, pistachios, cashews, sunflower seeds and cranberries in the recipe. Be careful with the nuts! If you pulse them in a food processor and they get too fine, they’ll make the granola dry because it almost acts like a flour. I recommend just roughly chopping, 2 to3 parts of each almond or cashew.
6. Oil helps make this granola crisp and irresistible. I prefer olive oil, and it produces the perfect texture. You can use coconut oil instead, if you are a coconut fan.
7. Preferably natural sweetener, honey or maple syrup both work fantastic. You can also try using organic coconut sugar. I love that caramel aftertaste of coconut sugar and it’s definitely a healthy option. Again, go easy on the sweetener to keep the sugar content down. Avoid white, highly processed sugars and artificial sweeteners, corn syrup if you are looking at that number (3000) of calories you can skip.
8. Salt is important for flavorful granola; it gives a very balanced depth to the flavour. I prefer using fine-grain sea salt in this one, but regular salt will do, too (just use a little less). I added cinnamon to this batch for some warmth but that is totally optional.
9. I am enjoying writing this step for the first time – the measurements mentioned in the recipe can be flexible. Yes, a baking blog, baking recipe and you don’t have to be dead accurate while measuring the ingredients.