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(521) Home made Granola

Homemade Granola: A Crunchy, Nutritious Treat from My Kitchen

There’s something special about a jar of freshly made granola — packed with crunchy nuts, seeds, dried fruits, and a hint of sweetness, every spoonful feels like a nourishing hug. Today, I’m sharing my simple homemade granola made with rolled oats, almonds, walnuts, pistachios, raisins, black currants, chia seeds, flax seeds, sunflower seeds, choco chips, and organic  jaggery powder — no chemicals, no refined sugar, just pure goodness.

This easy granola is perfect for breakfast with milk or yogurt, or as a healthy snack you can munch on any time of the day. Try it once, and you’ll never go back to ‘store-bought’!

So, why settle for store-bought when you can make this wholesome, delicious granola right in your own kitchen. Give it a try, share it with your family, and let me know how you like it in the comments below! Happy crunching!

Ingredients

  • 3 cup rolled Oats.
  • ¼ cup Jaggery powder.
  • 20-25 Almonds.
  • 10-15 Walnuts.
  • 20-25 Pistachio.
  • 2 tbsp. Sunflower seeds.
  • 1 tbsp. Chia seeds.
  • 1 tbsp. Flax seeds.
  • 2 tbsp. Choco chips.
  • 20-25 Black currant.
  • 20-25 Raisins.

Method

  1. Cut Almonds, Walnuts and Pistachio into small pieces. Dry roast all these on a slow flame and keep aside.
  2. Dry roast Oats on the slow flame. Keep aside.
  3. In a oats’s pan mix roasted dryfruits, Raisins and Black currant. Stir 3-4 times and swich off the flame. a small pan add 1 tbsp. Water in a Jaggery powder
  4. Heat a small pan with 1 tbsp. Water and Jaggery powder. Mix well and when powder melts, switch off the flame.
  5. Pour this jaggery water in Oats and dryfruits mix pan. Switch on the flame and on slow flame again roast till water evaporates and oats become crunchy again. This will take 5-7 minutes.
  6. Granola is ready to serve. Serve Granola with hot or cold milk or Yogurt or Curd or as you wish but serve it with love and Smile.
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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