Multigrain Granola

You guys can say that I am obsessed with baking granola these days. Day and night I think of various flavour pairings and adding different grains and cereals. When I bought these Jowar aka Sorghum flakes a few days back, I was tempted to add these in my next batch of granola baking 🙂 So, here I am with a healthier batch than before. The health benefits of millets and barley are known to everyone and I am not going to bore you again with the details. You can check my earlier posts for the same.

These jowar flakes are nice crunchy and have a great earthy flavour. The same applies to barley flakes too. These can be used to make pretty good savoury granola (that gives me an idea for my next recipe 🙂 ) or our traditional chiwda or mixture. If you want clamps and chunks in your granola, do not stir it much while it’s getting baked. Adding fruit purees like apple and banana puree gives more chunks in the granola. However, I like my granola crispy and hence I prefer stirring it every ten minutes or so while baking. The choice is yours.

You can share your feedback in the comments section or mail me separately at pradeepa.nair0@gmail.com

As always, I have used a 240 ml cup. You can always omit or add any nuts or seeds or dried fruits. The best part about granola is that there is no hard and fast rule about baking a granola. Our granola has around 40-45 % of dried fruits, nuts and seeds. My next trial would be to add some cooked millet or say quinoa to the oats mixture and then bake. It’s always better not to add many millets together. You can use any millet of your choice say kodo or fox tail or barnyard or little millet. However, I find it much more convenient and easier to use these flakes.

Ingredients:

• Rolled oats 3 cups
• Jowar/Sorghum flakes 1/2 cup
• Barley flakes 1/2 cup
• Salt a pinch
• Almonds 1/2 cup
• Walnuts 1/2 cup
• Pumpkin seeds 3 tbsp
• Melon seeds 2 tbsp
• Flax seeds 2 tbsp
• Chia seeds 2tbsp
• Sunflower seeds 2 tbsp
• Black raisins 1/2 cup (50 gm)
• Black currant 1/2 cup (50 gm)
• Cranberries 3/4 cup (75 gm)
• Honey 1/2 cup
• Ghee/oil 2 tbsp

Method:

• Preheat the oven at around 170-180 degree Celsius for at least ten minutes.
• Line a baking sheet with parchment paper and keep it aside.
• Now take a deep mixing bowl and add the rolled oats, jowar and barley flakes.
• In a mixing jar, pour in the honey, salt and oil. Heat it lightly till everything is mixed well.
• Chop the almonds and walnuts into bite size pieces and add it to the oats mixture. Also throw in the flax seeds, chia seeds, melon seeds, pumpkin and sunflower seeds.
• Furthermore, pour the liquid mixture into the dry ingredients and mix well till the oats are completely coated with the liquid.

• Spread this on the prepared baking sheet and bake for around 30-40 minutes stirring every ten minutes or so.

• Remove the tray from the oven and allow to cool on a wire rack.
• Once it has cooled completely, add the cranberries, raisins and black currants and toss well.

• Store in good airtight containers and enjoy with a glass of cold milk.