Healthy Granola Recipe : How To Make Granola

Take a pan, put it on a medium flame and add 2 cups rolled oats to it.

It will take 8 to 9 minutes for the rolled oats to cook properly. After say 8 minutes or so, oats become crunchy that you can break or crush easily with your hands. This is the time when oats are properly baked.

Now take the rolled oats off the heat and allow them cool naturally

Put the pan on a medium flame and add only half of the fox nuts to it. Heat on low flame from 6 to 8 minutes till they turn out to be crunchy. To see if fox nuts are suitably baked, crush 1 with hands. It should rupture into pieces. Once they are crunchy, switch off the heat, take them in a bowl and allow them to cool.

Now bake the remaining half of the fox nuts in a similar fashion. Baking fox nuts in batches will ensure that all the foxnuts are properly baked to the satisfaction.

Now I am adding amaranth seeds as they are rich in proteins. However, instead of adding raw seeds, I am going to pop them and then add them to the granola.

To pop the amaranth seeds, take a thick pan, heat it on the high flame, and pop the amaranth seeds in small quantities.

Since we are popping amaranth seeds in small quantities, it may seem a little longer process. However, the quantities we are baking can make up to 13 servings of granola which will be available any time, ready to eat. You can use one serving granola with milk and your breakfast is ready in minutes. The more powerful reason to make this granola at home is it is low in calories and more nutritious than the market product. I often higher quantities of granola so that I can eat it at the time when I have no time.

Once done, strain the popped amaranth seeds, separate the unpopped ones, and pop them again with the same method.

The next ingredient I am taking is pumpkin seeds. Whenever we add nuts and seeds, care must be taken to limit their use which will finally limit the fat content of the serving. Variation - If you don’t have pumpkin seeds, you can use sesame seeds

Add the pumpkin seeds to the pan heat on a medium flame for up to 4 minutes so that the pumpkin seeds start appearing bloated. Make sure you stir continuously to avoid overheating of seeds. Once done take off the flame and add it to the other mix

Now to make granola cereal crunchier, I am adding Piyal seeds. Variation – If you don’t have Piyal seeds, you can also use almonds of the same weight.

Add all the roasted ingredients (except fox nuts) to a plate and let all the ingredients cool.

Now wrap the baked fox nuts into a zip lock bag or a cloth and crush with a pestle manually. If you want, you can also grind it coarsely. Make sure you are not making a fine powder.

Now add all the ingredients to a bowl and add chia seeds over it. Adding chia seeds to the granola cereal will further increase the protein and fiber content of a single serving. Chia seeds are also rich in omega 3 fatty acids that promote better overall health including for skin, eyes, and hairs. Variation – If you don’t have chia seeds, you can also try flax seeds. But adding flax seeds may give the granola a pungent smell after a few days and hence may reduce the shelf life of the granola cereal.

Store the mixture in a seal-tight jar in a dry place away from moisture.

Now if you measure, you can get 13 servings of 50 grams granola each. The ready-to-eat granola in the market has either 30 gm or 40 gm of suggested serving. And despite that, the granola cereal will have more calories and fewer proteins & fiber.