Granola Sundae with Yogurt & Mango

Most of us like nuts in our diet may it be because of richness, health or just to add a crunch to your dish. We mostly prefer certain nuts with certain recipes and most of the times don’t prefer to add all types of nuts into everything. Talking about seeds, these days we avoid having seeds in our food thinking about the oils and fats. But they have the oils and fats that are essential for your body infact, they are a rich source of fibres, proteins and B complex vitamins which are essential for our nervous system, so why not have them?

As I have shared before, breakfast is my favourite meal of the day where I don’t prefer any compromises as much as possible. Breakfast, being a meal into my empty stomach is mostly proteins and fibres and what could be a better source of fibres than nuts and seeds?

I came across Granola(or Granula) after coming to Australia and now cannot get over it. Two reasons for this: 1. provides me my big bowl of breakfast with heaps of fibres and Omega 3 and 2. it includes baking, my favourite method of cooking! Initially I would just buy packs from supermarket until recently that I started making at home. Many reasons of it being a benefit:

  • Quick to make
  • Flexibility to use combination of nuts you like
  • Can have it with milk or yogurt which counts to your daily dairy intake
  • Involves honey which satisfies your sugar cravings in a nutritious form. Though, you can add maple syrup or brown sugar
  • Can top it up with any fruit you like which again, counts your intake of fruits!
  • Can make a bit more in quantity store it for about a month
  • Its light weight, so if you are a travelling person, can carry a lot for your next trip

So let’s make it!!

Ingredients:

100 gms almonds, roughly chopped75 gms pecan nuts, roughly chopped50 gms cashew nuts, roughly chopped50 gms sunflower seeds100 gms pumpkin seeds2 tbsp. sesame seeds125 gms rolled oats3 tbsp. coconut oil3 tbsp. honey2 tsp. cinnamon powder100 gms dried cranberriessome plain yogurt1 Mango, chopped

 

Method:

  1. Place the nuts, seeds and oats in a large bowl and mix

  2. In a small saucepan, combine coconut oil, honey and cinnamon over a medium heat. When the oil has melted, remove from heat and stir into the nut mixture, mixing everything well.

  3. Evenly spread the mixture over a baking sheet and bake in a preheated oven at 180C for about 30-35 minutes, shaking and stirring occasionally, until golden brown.

  4. Remove from the oven, let it cool and at the last, stir in the cranberries.

  5. Serve it with layered yogurt and top it with mango and preserve the extra in an air tight container

That’s it!! You have a bowl of breakfast ready in minutes 🙂

HN’s Tips:

  1. No nuts are mandatory, depends what you prefer.
  2. Honey can be replaced with 2 tbsps. of maple syrup.
  3. You can top it with any seasonal fruit that is available

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