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!

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

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