Baking | Multigrain Granola … breakfast o’clock! #glutenfree #healthy #DIY

“All happiness depends on a leisurely breakfast.”
John Gunther

Multigrain GranolaMultigrain Granola … this is what flavours the mornings our end these days, and it doesn’t seem to change. I have made granola every single week for the past 4 weeks, and its gratifying to see the better half reach out for it. I had forgotten how easy granola, the ‘hippie’ food of the Sixties, was to make at home.Multigrain Granola  I was born in the late Sixties of this “cultural decade” which also saw a paradigm change in the world – the Beatles, the first step on the moon, the Vietnam war, the assassination of JFK, womens liberation movements.  My Sixties saw the good old Pye tuned to BBC World Service every morning, the Hare Rama  Krishna movement gaining fame thanks to  George Harrison, blackouts during war, no television, hopscotch and hide ‘n seek…

Wild Indian figs {goolar}My Sixties and Seveties also saw loads of naturally growing foodstuff  – mulberries, wild dates, jamun {Java plum}, ber {jujube/ Indian plum}, mangoes, tamarind, wild berries, wild figs. We would cram everything into our little mouths!The Sixties also saw the ‘hippie’ movement and a revival of natural, healthy foods in everyday diet, and a shunning of processed and sugary foods.Multigrain Granola My first tryst with breakfast creal began with the Gluten Free Chocolate Granola in 2011. Someway along the way, breakfast options for the dieting diva changed into smoothies, and granola got left behind. Of late, the husband has tired of ‘eggs in breakfast‘. He’s also off wheat as being gluten free makes him feel better.

Whole foodThat’s where granola stepped in! With the weather becoming increasingly warm, a make ahead, on the go ‘cold’ breakfast has won over egg! Topped with seasonal fruit like mulberries, fresh figs, strawberries, banana even better. Of late, my involvement with oats {and other whole grains} has been huge thanks to developing recipes and doing a TV cookshow for Saffola Oats. Suddenly anything and everything oats seems like a recipe opportunity. 

Multigrain Granola

Both granola and muesli contain a mixture of grains (such as oats), nuts, dried fruit and sometimes bran and wheat germ. Muesli may contain sugar and dried-milk solids, but it can be unsweetened. Granola is typically toasted with honey and oil, resulting in a crisp texture and sweet glaze not found in muesli. Because granola contains the addition of honey and oil, it tends to have a higher sugar and fat content. As a result, granola is, on average, higher in calories than muesli. 

Jordans Perfect Morning v10

Click here for a range of Jordan’s cerealsBoth granola and muesli offer nutritional benefits. Both have fiber from the grains, fruits and nuts. In addition, the dried fruits provide antioxidants, while the nuts offer healthy fats. Topping either muesli or granola with low-fat milk, soy milk or yogurt makes for a nutritionally balanced, filling breakfast. 

Multigrain Granola  Along came a huge bowl and in went the oats, followed by popped amaranth. I use amaranth quite often these days I have plenty on hand, both flour and popped. In also went some puffed rice which is available at just about every corner store here. Nuts and raisins are always welcome. I also threw in some melon seeds, the remainder of some last used in Savoury  Hungarian Kalács & Twisted Buns.

Strawberry & Cape Gooseberry Quark Mousse vintageGranola and toasted cereal is always nice to have on hand for a quick snack, to top yogurt and fruit, to make granola bars, and even to make a layered fruit dessert. In the Strawberry & Cape Gooseberry Quark Mousse above, I tossed some granola into melted chocolate, let it harden and then used it in the layered dessert!

[print_this]Recipe: Multigrain Granola 
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Summary: Full of fibre, crisp, sweet, buttery too, this Multigrain Granola is sure to please! You can always substitute the butter for oil, and play around with different grains and nuts. Go ahead, make it into the granola you love!

Prep Time: 15 minutes
Total Time: 40 minutes

  • 160g oats
  • 30g puffed rice
  • 35g popped amaranth
  • 50g melon seeds
  • 50-75g walnuts, chopped
  • 100g raisins
  • 25ml water
  • 25ml honey
  • 50g unsalted butter
  • 50g brown sugar
  • 1/2 tsp vanilla bean powder


  1. Preheat the oven to 150C. Line a cookie sheet with parchment.
  2. Place the water, honey, butter, brown sugar and vanilla bean powder in saucepan. Simmer over low heat until the butter melts. Stir well to mix. {Alternatively, place in a heat proof bowl and microwave for 1 minute}.
  3. Place all remaining ingredients except raisins in a large bowl and stir to mix.
  4. Pour the liquid mixture over the dry mix, stir well to mix uniformly.
  5. Turn onto prepared sheet and bake for about an hour until dry. Stir every 15 minutes to redistribute.
  6. Toss in the raisins, cool completely and store in an airtight box.


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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


  • 2 years ago

    Just love this,I recently made a batch with chocolate flavor but this addition of puffed rice is really interesting,looking forward to try out.
    Harini´s last blog post ..Instant mango pickleMy Profile

  • Oh wow… I have rediscovered the joys of granola too recently.. the multi grain will also help you going for longer!! Just one small question what would you called popped amaranth in hindi?? amaranth is rajgir..right??
    Sarvani (baker in disguise)´s last blog post ..Masala ChaiMy Profile

    • 2 years ago

      Amaranth seeds are called ramdaana or rajgira Sarvani. Yay that you rediscovered granola recently too! We get roasted pooped amaranth at Fab India and a few other places

  • Apart from your absolutely stunning images, you write so well and your posts are always so interesting to read Deeba. Have a wonderful day.
    ev @ shades of cinnamon´s last blog post ..Spicy Thai Shrimp SaladMy Profile

    • 2 years ago

      Thank you for those sweet words Ev! Hope your weekend is wonderful too!

  • I love granola and this version sound so healthy and delicious.
    Laura@Baking in Pyjamas´s last blog post ..Pistachio and Orange Blossom Simnel CakeMy Profile

  • 2 years ago

    Visiting PAB is like a visual treat, I had to work on a write up but spent 45 minutes browsing thru the lovely images….I love your blog !

    • 2 years ago

      A lady after my heart Simi. Thank you for your generous praise! I love Turmeric & Spice too. xo

  • Smita Lakhotia
    1 year ago

    Hi Deeba,

    Absolutely stunning visuals as always!
    My query: Can I increase the proportion of liquid and shape these into bars? Or mix in some prunes too to bind…?


    • 1 year ago

      Hi Smita. Thank you. I don’t think liquid will do the job. Prunes and some honey might. Will wait to see if you try i. :-)

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