Summer
Crunchy Berry Breakfast Granola
- Makes 3 cups
Author Notes
Say hello to my new breakfast friend – Crunch Berry Granola. Being incredibly summer here, I like my post-workout morning breakfast to be a bowl of chilled yogurt topped with a generous amount of homemade granola. The big beautiful flavors from the granola is a perfect example of yummy and healthy food.
An easy recipe which you can mess around and cook with your lil one. While making the granola, my entire house was filled with a heavenly aroma. The concoction of crunchy toasted granola and the nutty almonds is studded with dried berries and chia seeds and spice mix. The mild sweetness from the agave nectar (Yes, you can use honey!) was deeply satisfying. The textural pop from this homemade granola makes you crave for it during breakfast and even mid day snacking each day!
Seeing my lil one enjoy this granola completely swooned me. Its simple, its comforting and yummier than store bought granola. So just when you thought of going healthy and bringing some variety to your breakfast table, this recipe is at your call and will become your absolute favorite in the kitchen.
Feel free to play with different flavors you love! —Ruchika
Ingredients
-
1.5 cups
Rolled Oats
-
1/3 cup
Dried Berries
-
2 tablespoons
Chia Seeds
-
1 teaspoon
Orange Zest
-
1 teaspoon
Vanilla extract
-
1/2 teaspoon
Cinnamon Powder
-
35 grams
Slivered Almonds
-
20 grams
Unsalted Butter
-
45 milliliters
Agave Nectar
-
Pinch
Salt
Directions
- Line a baking tray with parchment/ baking paper and keep aside. Preheat the oven to 150C for atleast 10 minutes.
- Meanwhile mix oats, slivered almonds, dried berries and chia seeds in a bowl and keep aside.
- In another bowl mix melted butter, vanilla extract, orange zest, cinnamon powder, salt and agave nectar and whisk it well to ensure all the ingredients are well incorporated.
- Now pour the wet ingredients into the dry ingredients and with the spoon mix it so that no clumps are formed. I like using my hands and making sure all the elements are well coated and no lumps are formed.
- Now transfer the mixture on to the baking tray and spread out evenly. Put it in the oven and bake at 150C for 18 -20 minutes.
- After 10 minutes take the baking tray out and using a spoon stir the entire mixture so that nothing is over done or burnt. Put it back in the oven.
- Once done take out the baking sheet from the oven. The mixture won’t be crunchy now. Allow it to cool.
- As the mixture cools, it becomes crunchy. Transfer it to an airtight container and you can store it upto 2 weeks in the fridge.
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