Think of a morning when you wake up only to realize that you have overslept, and already late for everything. Pressed with time, the first thing you would want to skip is your breakfast, and hence compromise on the most important meal of the day! But what to do? There’s no time to cook.
Don’t worry. This happens with all of us. These are the situations when we wish there was something to grab on to eat on the way, or just pick and drop in our bags to eat later. More often than not, that ‘something’ would be an unhealthy packaged item, or at the most a fruit (if you had one thought over health), neither of which meets the goal of a good, filling breakfast.
Be it a busy morning or a tired evening, Granola bars come in very handy with their multi-ingredient, multi-nutrient properties to recharge you instantly, without having to spend any time in the kitchen (obviously if you did the hard-work some other time earlier) 😉
Filled with protein and energy, they are wholesome as a small, but filling meal and taste so good. So, let us begin!
- Oats- 1.5 cups
- Cornflakes - 1 cup lightly crushed
- Almonds- ½ cup chopped
- Peanuts – ½ cup chopped
- Cashews- ¼ cup chopped
- Pine nuts- ¼ cup chopped
- Melon seeds- 2 tbsp
- Sunflower seeds- 2tsp
- Flax seeds- 2 tsp
- Chia seeds- 2 tsp
- Sesame seeds- 2 tbsp
- Fresh dates- ½ cups deseeded and chopped
- Raisins- ½ cup
- Salt- ½ tsp
- Jaggery block raw cane sugar/ gur- ¾ cup, crushed
- Unsalted butter 4 tbs
- Brown sugar- ¼ cup
- Pure vanilla extract 2 tsp
- Unsweetened Cocoa powder- ¼ cup optional
Grease a baking tin with oil and line with parchment paper
Dry roast the oats over medium flame for 5-10 minutes or until they get toasted. Add to a big mixing bowl.
Likewise, roast the almonds, peanuts, cashews, pine nuts, melon/sunflower/ flax/ chia/ sesame seeds one by one and keep dropping in the bowl.
Add cornflakes, dates, raisins, salt and cocoa powder (if using) to the bowl.
Over low flame, heat jaggery and brown sugar with butter, and let it melt.
Add vanilla essence, and all the dry contents of the mixing bowl into it.
Mix it thoroughly and turn the flame off.
Transfer the mixture to the prepared baking tin and level the surface smooth putting some pressure.
Bake at 150 deg C in a pre-heated oven for about 15 minutes.
10. Cut them into pieces when still warm and remove the pieces only after they have completely cooled.
11. Store in an air tight container, at room temperature for use over 10-12 days.