Granola is a bittersweet recipe. Hailed as healthy and a go-to for so many diets, granola is versatile. Have it for breakfast, on top of a smoothie bowl, as a dessert – you name it, but most really good tasty granola has ingredients such as: butter, refined sugar or syrup. While I love granola, I’ve always hesitated leaning towards it. In my books, if it’s gonna have butter and sugar, I might as well eat a good slice of cake.
So, after many trials and in-depth research of jaggery for a project I’ve been working on, I have come up with a foolproof one.
This granola has gluten free rolled oats – the only kind I like to use to make granola. These oats are sturdier, larger and have flatter surface space to absorb the flavours while maintaining its shape. I’ve also given a stovetop option – I’ve done this many times and it works wonders – I like it more than the oven simply because I get more control on how long to toast them and save the errors for burning. Now chocolate seems to be the theme of life this month, so there is a good spoonful (read: heavy dose) of unsweetened cocoa powder swirled in. I’ve not added any dried fruits, just pumpkin seeds and cashews – but I’ve given an estimate of ¾ cup mix so you can add whatever you like (read: have!).
Again, like most of my recipes, this is adaptable to your liking – add whatever you like, however much you like.
Many years ago, I posted the principles of granola making here – do have a read and start personalizing yours!
