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


  • 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


  1. 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.
  2. Add the poha, chopped cashews, almonds, walnuts, and pumpkin seeds to the melted peanut butter and mix to combine.
  3. 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.
  4. 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.
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