Tuesday, 16 September 2014


When I first heard the word granola, it sounded completely alien to me. However with further researching on what it is and how it looked and tasted, it started sounding interesting. When majority of them were crunchy, I opted to try this chewy and fudgy ones.
Granolas are make-ahead, healthy, baked breakfast option. To add the crunchiness, nuts, oats and other ingredients are baked until lightly toasted.
My granolas are non-baked ones with coconut oil added to add softness to the bars.The chocolate makes it fudgy and cornflakes added makes it crunchy too.. While I used regular milk chocolate, you can use dark chocolate as it is definitely 'the healthier option'. As coconut oil is liquid at room temperature, be sure to place the bars back in the fridge as soon as you take it out, so that the coconut oil doesn't melt. If you think coconut oil is going to ruin the granolas, please be sure read the benefits of it anywhere from the internet.

When I found this recipe, I was super excited to make it at home as the pictures posted by the author was so drool-worthy. While she promised all the ingredients contained in this will definitely be readily available in your pantry, I was quite unsure about it, as I belong to completely different continent unlike hers.
But taste is everywhere the same and food cravings make us all bound to the same world.
Recipe adapted from here

  • Cornflakes- 3/4 cup
  • Oats- 1 1/4 cup
  • Chocolate chips / chocolate chopped- 1 cup
  • Coconut oil - 1/3 cup
  • Nuts of your choice- chopped- a handful
  • Peanut butter- 1/2 cup
  • Honey- 1/2 cup


  • Heat Coconut oil in a pan, put the flame on low, add chocolate chips and peanut butter and mix until smooth. To this add honey , oats, nuts and cornflakes. Off the flame and give it all a stir.
  • To a greased tray, lined with foil, transfer this mixture and spread evenly and smoothly with the back of a spoon. place in the freezer for an hour or in the fridge for 3 hours. 
  • Take the granola out of the fridge and lift them out of the tray with the foil. Peel off the foil and cut into squares using sharp knife dipped in hot water. This makes cutting easy. Keep the bars out of fridge only when required, else it will melt as coconut oil is liquid at room temperature.

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