While I’m not a fan of sweet breakfasts, I can’t deny that a smoothie bowl is one of the most convenient ones to put together on weekdays! I like my bowl with a lot of thick, semi-frozen fruity smoothie topped with chopped fruits and a little granola. Since the store-bought granolas are filled with sugar, I prefer to make my own. Also, I’m not a fan of oats that’s often the main ingredient in most commercial granolas, so I make mine with poha!
This homemade granola is naturally sweetened with dates and raisins and is chock-full of nuts and seeds! You can play around with the proportions of the ingredients as you please. Feel free to use any nut/seed butter or a combination. You can mix in dried cranberries or any other dried fruits in the end if you wish. This is just a basic template that you can tweak according to your preferences!
Sprinkle a handful on top of your smoothie bowl or have it some coconut yogurt and sliced fruits. It’s also good for snacking right out of the container!
Yields 4 heaped cups
Time Taken: 1 hour (approx.)
1 Indian teacup = 150 ml
Ingredients:
- 2 cups poha (flattened rice)
- 1/2 cup each: chopped cashews, almonds, walnuts, pumpkin seeds
- 4 heaped tablespoons peanut butter
- 2/3 cup finely chopped dates
- 2/3 cup raisins
- A pinch of salt
- A pinch of cinnamon powder
Method:
- Gently heat a heavy-bottomed saucepan/kadhi over low heat. Add the peanut butter and mix gently until it melts. Switch off the heat. Add salt, cinnamon, and chopped dates and mix well.
- Add the poha, chopped cashews, almonds, walnuts, and pumpkin seeds to the melted peanut butter and mix to combine.
- Line a baking tray with parchment paper and spread the mixture evenly. Bake in a preheated oven at 170 degrees C (340 degrees F) for 45 minutes, mixing every 15 minutes.
- Let it cool down completely before mixing in the raisins. Transfer to an airtight container. Stays good for up to three weeks at room temperature.
Waiting.
Posted 🙂