Wednesday, 9 July 2014

Oven Baked Crunchy Granola

Granola has become a staple breakfast at our home now and husband happily looks forward to having it every morning while I continue enjoying uninterrupted sleep. That's the best part about it actually! I can keep the bowl ready in the fridge the previous night and he just has to take it out and eat. He happy, me happy, everybody happy! There is also a stove top version of making the granola, in case you do not have an oven. But I like this one better as it is easier to make and crunchier too.

3 cups rolled oats (I used baby rolled oats which are smaller in size. Instant oats is not a good option though)
1/3 cup honey
1/4 cup oil (I used olive oil)
3 tbsp brown sugar (you can substitute it for regular sugar)
1 tsp vanila essence (I skipped as I was using scented organic honey)
1/3 cup almonds or walnuts or both toasted and briefly pulsed in the food processor (you can roughly chop them as well)
1/4 cup dried apricots, sliced (dates can also be used)
1/4 cup raisins

Note: The measurements and the type of nuts mentioned above is entirely upto your preference.

Pre-heat the oven at 150 degree celsius.
Dry roast the oats lightly on a pan and keep aside (you may skip this step). In a bowl, mix the oil, honey, and vanila essence (if using). Now add the toasted oats into the honey mixture and mix well until coated well. Now add the toasted nuts and mix further. Spread this mixture on a broad baking dish (ungreased) with a rim. Bake in the pre heated oven for 15 minute. Now take it out and stir well for uniform browning and put it back in the oven for another 10 minutes. Remove from oven and let it cool on the pan. Keep stirring every 5 minutes as the mixture hardens while cooling. When just warm, add the dried fruits and raisins. Store in air tight container when completely cool.

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