Many a times, we’d go to a restaurant especially for brunch or breakfast and order a Granola bowl. The freshness of fruit and yoghurt, combined with power-packed crunch of good quality granola would give just the right start to one’s day. This made us wonder, why don’t we try making our own Granola at home, and re-create the goodness whenever we want. After many trial and errors, MRS came up with this recipe. This happens to be a frequent breakfast for MR, when he wants to have a quick bite before running off to work.
Based on my baking experience and other people’s feedback, please see notes below.
- Quick oats/ rolled oats – 2 cups (in Pakistan, it is easy to find to quick oats. However, if you have access to rolled oats, I would recommend using those.)
- Pumpkin spice – 1/2 tbsp*
- Nuts (coarsely crushed walnuts and almonds) and seeds (flaxseeds and chia seeds) – 1/2 cup*
- Raisins – 1/4 cup
- Desiccated coconut – 1/2 cup
- Pinch of salt
- Vanilla essence – 1/2 tsp
- Canola oil – a little less than 1/4 cup*
- Honey – 1/4 cup
- Pre-heat oven to 150°C.**
- Combine dry ingredients in a large bowl: quick oats, pumpkin spice, nuts and seeds, desiccated coconut, and salt. Mix together until well combined.
- Combine liquids in small bowl: oil, honey, and vanilla essence. Mix well.
- Add liquid mixture to dry mixture.
- Mix well.
- Line a baking tray with non-stick baking paper.
- Spread mixture evenly in a thin layer.
- Bake in three intervals, giving a mix between each interval: 10 mins, 7 mins, and 5 mins.**
- Add raisins soon after taking your baking tray out of the oven.
- Cool completely without mixing it. This will allow the granola to form clusters. Store in an air tight container for up to 2 weeks.
- I have modified this oven temperature based on the gas oven I use now. I find that 150°C is the ideal temperature for baking granola.
- When I first put the mixture in the oven, I bake it for 10 minutes. I then take it out, give a mix and pop it back for another 7 minutes. Then again, take it out, mix and put back in for last 5 minutes. Once the granola turns a nice golden, I know it’s ready to be taken out.
- Pumpkin spice: while we used store-bought pumpkin spice (a present from the U.S.), this can be substituted with other spices like ground cinnamon or ground nutmeg. You can make your own Pumpkin Spice by using Beth’s recipe.
- Nuts and seeds: this combination can be customized to your taste. We had these ingredients on hand so used them. You can also add pistachios, cashew nuts, sunflower seeds, etc. We added 2 tsp of both flaxseeds and chia seeds to 1/2 cup of coarsely crushed walnuts and almonds.
- Canola oil: again, this is what is widely used in Pakistani households. Instead of this, you can use vegetable or coconut oil.