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.

                                       

Ingredients

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.

Direction

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.

                                        

                                        

A Healthy Refreshing Breakfast - Chilled Granola Parfait

On my recent trip to Hong Kong, the one thing that I regularly had was Granola Parfait for Breakfast. The hotel that we stayed had a complimentary breakfast, as in most hotels these days, and among other things the Granola Parfait was the one which scored the highest marks. Hubby passed a gentle remark that he wished he could eat this regularly at home for breakfast while I pretended not to hear a word! 

Coming back, this was on my top priority list but got a little delayed due to my ill health. While the granola at the hotel was a rather simple one with not much nuts and fruits, this homemade version is packed with the goodness of almonds, pistachios, apricots, and raisins. 

Parfait is typically a French dessert for layers of ice cream, fresh preserves, fresh fruits, nuts, chocolate, and usually topped with a huge dollop of whipping cream. This granola parfait however is ideal to be had for breakfast, mid mornings, after gym, or during afternoon/evening hunger pangs. All you need to do is prepare the layers separately and keep it handy and just assemble and eat! You can also keep your glass assembled in the fridge and let it chill till serving time. Have a happy and healthy weekend!

                             

Ingredients

For the granola

1 1/4 cup baby rolled oats (any variety is okay)

1/3 cup regular cornflakes, crushed coarsely

Handful of almonds chopped (quantity depends on you)

Handful of pistachios chopped (again depending on your discretion)

Handful of raisins chopped

Handful of dried apricots chopped

1/2 cup honey

1 tbsp water

1 tbsp brown sugar

1 tbsp butter

For the sauce

1 pack packed raspberries (can be substituted with any berry and quantity depends on your discretion)

Sugar as per taste

1-2 tsp water

Other ingredients

2-3 tbsp whipped yogurt

Fresh/frozen strawberries or whatever available

Direction

Dry roast the oats, cornflakes, and all the chopped nuts till oats is slightly browned, nuts crunchy and fragrant. Remove from heat and let it cool.

                                          

In the same pan, melt the butter and add honey, water, and sugar and bring to a boil. Add the roasted oats mixture and stir till well coated. Continue stirring on medium flame till the excess liquid dries up. Transfer to a parchment paper and spread it out with the help of a spatula. Let it cool completely and then transfer to air tight container and can either be kept at room temperature or in the refrigerator. This granola might not be too hard and crunchy, depending on the quality of your honey. However, it is perfect for the parfait.

                                           

Now moving onto the sauce, blend the raspberries coarsely in the blender. Transfer to a wide pan and add sugar according to taste and a dash of water. Put it on a medium flame and stir continuously till a shiny glazed liquid with medium thickness is formed. Remove from heat and transfer to a glass jar and let it cool completely before refrigerating it. 

                                            

The assembly

Take your parfait glass or your serving dish. Add 2 heaped tbsp of the sauce followed by the whipped yogurt. Sprinkle the granola on top taking care not to dunk it in the yogurt. Lastly, top it with some fresh/frozen strawberries or any other fresh fruit. Serve chilled!