Granola is delicious with natural yoghurts or milks, and even alone as a quick breakfast or snack when you’re in a rush. It’s not totally healthy however, despite containing healthy ingredients, for a few reasons:

The olive oil, honey and maple syrup are oven-baked, which changes their health properties. Olive oil is best consumed raw, as it is not heat-stable and it’s properties alter dramatically when cooked.
The nuts and seeds are toasted, which also diminishes their nutritional value since the oils they contain are also not heat stable.
The dried fruit is also baked, which turns it’s natural sugars into refined sugars. It also burns quickly and can make the granola taste bitter if you’re not careful.
About the only ingredient that withstands the heat nobly are the fine oats. Nonetheless, it is delicious and a staple breakfast for many, and can be made a big batch and stored in a tightly-sealed container, ready for use or as a quick tasty snack. This recipe contains about 10 small servings and has an East Asian twist to it.

Preparation Time
10 minutes + 20 minutes baking + 15 minutes cooling

Fine oats, 12 tbsp  
Extra-virgin olive oil, 3 tbsp   
Organic honey, 2 tbsp   
Organic maple syrup, 2 tbsp   
White and black sesame seeds, 4 tbsp   
Dried goji berries, 2 tbsp   
Dried golden raisins, 2 tbsp   
Sour cherries, 2 tbsp  
Sunflower seeds, 3 tbsp  
Pumpkin seeds, 3 tbsp
Pecans, 2 tbsp
Hazelnuts, 3 tbsp  
Ground or flaked almonds, 4 tbsp   
Black skinned peanuts, 2 tbsp  

1. Pre-heat the oven to 150 degrees celsius.
2. In bowl, add first the olive oil, followed by the honey and maple syrup.
3. In another bowl, add all other ingredients.
4. They gently fold the mixed ingredients with your hands in the bowl with the olive oil, honey and maple syrup and stir until sticky.
5. Pour the mixture onto a non-stick baking tray (or a baking sheet and tray) and bake for 20 minutes. You can check on it every now and then and move the mixture around on the tray if you wish to ensure it bakes evenly and the ingredients don’t burn.
6. When ready, take the mixture out of the oven and remove by scraping onto a tray to cool down.
7. When cooled, store the granola in a tightly-sealed container or jar in a cool, dry place in the kitchen.

Substitute the dried fruit and nuts in the ingredients list for any other types you already have.

By Dr. Gabriella F. Buttarazzi (Uma Shakti Devi)

| Founder and Director of Education of ' The Art of Integral Being' | Teacher Trainer on the '500-hour Integral Yogic Studies' Teacher Training Programme |

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