Granola with the added benefits of quinoa, flaxseeds, nuts, oats, and some dried fruits. Spiced with cinnamon and sweetened with honey.
What kind of eater…..sorry healthy eater are you? One who follows a strict diet or someone who prefers a mix match. Eating what you feel is right for you at that point.
I fall in the latter category as I don’t get much time to plan and execute the meal plans. But I do keep in mind to include different seasonal vegetables with different grains, lentils, and animal protein. That’s my thumb rule.
We humans are amazing. We stripped off our grains from all the nutrients in the name of making them more attractive and refined. Then there was a phase of fortifying them with nutrients. And currently, people are rummaging through the past to bring back the same old grains, by calling them the “SUPERFOODS.” You can almost say they were brought back to fashion by the media.
Let’s take a look at the grains for starters.
India is the largest producer of millets, also known as “Poor man’s meat,” as they have higher protein content. High productivity and require less maintenance. There are different millets like pearl millet, finger millet (Ragi), foxtail millet, sorghum(Jowar), etc.
We also have amaranth, buckwheat, chia, and quinoa, which are pseudocereals or grass-like plants cultivated in several parts of Africa, India, and the US.
Black rice and some varieties of wild rice are creating quite a stir in the food industry.
In the wheat category, we have spelt, farro, freekeh, bulgur, etc. If you are eating the right mix of all these along with the daily intake of fruits, vegetables with or without animal protein and fat, you are doing a fantastic job. I am not going to speak about the benefits and the quantity you must consume. It’s all over the internet. And we as consumers at times get carried away to feed all the healthy stuff available. My point is we don’t have to drill a hole in our pockets to buy everything.
I grew up eating rice three meals a day in different forms, but now I need my granola first thing in the morning, which has many ingredients, and I keep changing them. Apart from that, I try to include different kinds of bread with oats, spelt flour, or Indian bread with wholewheat or ragi. I make salads with quinoa, bulgur, lentils, etc.
Coming to my granola this time around, I added quinoa and flax seeds, which add a pleasant nuttiness.
Honey cinnamon granola with quinoa and flaxseeds
Preparation time: 20 minutes
Makes : 6-7 servings
Cooking time: 25-30 minutes
- Oats 200 gms
- Flax seeds 50 gms
- quinoa 50 gms
- Almonds and walnuts 120 gms
- Honey 60-70 ml
- Cinnamon 2 tbsp
- Raisins 20 gms
- Coconut oil 2 tbsp
- Measure and place everything except the raisins in the recipe in a big mixing bowl. Use hands to mix everything well.
- Place in a greased lined baking tray. Place the tray in a preheated oven (180-degree Celcius) in the middle rack.
- After 10-12 minutes, take out the tray and mix everything so that all the ingredients get evenly toasted.
- Repeat this step a couple of times.
- Once the granola gets nicely toasted with a golden brown color, take it out of the oven.
- Let it cool down entirely before transferring into an airtight container.