How to make your own breakfast cereal | Recipe for homemade granola
The more I make resolves to blog regularly, the more irregular I become. The A-Z of Tambrahm cooking, didn’t quite reach Z but I promise I’ll work on it each time a recipe presents itself. If you’re wondering what I’ve been up to, the answer is ‘a few things’ I’m one of the four bloggers in the orga
Line a 9″ square baking tray with baking paper. Lightly grease with fingertips dipped in ghee/oil and keep aside.
Preheat the oven at 150xb0C for 10 minutes.
Place the grains, seeds, nuts, dried fruit, coconut, chocochips in a large bowl.
In a small saucepan, slightly warm the honey with the salt, vanilla and cinnamon, until it is a little runny and whisk well till all the flavourings are mixed into the honey.
Wait for the honey to cool a little. Add it to the big bowl of ingredients and toss until well combined along with the ghee or oil.
Tip this into the lined tray, press well into all the corners with your fingertips. Smoothen the top with the back of a bowl or glass.
Place in the pre-heated oven and bake at 150xb0C for 45 minutes or so. Make sure the top doesn’t burn.
Once cooled, break into chunks and store in airtight container.
If you want to make clean bars out of this, add 1/3 cup of melted jaggery or 1/4 cup golden syrup to the honey, and warm them together. It makes it a tad too sweet though, so you may want to stick to the original proportions.
This should stay for a week or so in an airtight jar.
To serve: Crumble 1/2 -3/4 cup of granola in a bowl. Add cold milk or yogurt and eat immediately. You can add chopped seasonal fresh fruit to this if you wish.