I have served this granola as a crunchy topping for the 'overnight oats' at the first 'Yoga Brunch' that we held at Nicobar in Bangalore. Everyone loved it and people are always asking me for the recipe!
I've finally got around to writing the recipe down, because I've tended to make it without really measuring, and making it up as I went along. The beauty of this is that you can play around with the ingredients so much. If you prefer walnuts to almonds- just swap them in! If you happen to have watermelon seeds instead of sunflower seeds, I've put the measurements in mugs so if you want more variety, just mix up the nuts and keep the quantity roughly the same.
1/2 fresh coconut, thinly sliced
2 mugs rolled oats
1 mug almonds, chopped
1 mug pistas, chopped
1 mug pumpkin seeds
1 mug sunflower seeds
3 tablespoons flax seeds
3 tablespoons extra virgin coconut oil
1/2 mug of liquid jaggery or honey
3 tsp. cinnamon powder
3 tsp. green cardamom powder
1 tsp. sea salt
1 mug raisins
1. First slice the coconut into this slices and lightly toast in the oven (around 180C) until starting to turn golden brown at the edges. Set aside.
2. Put the oats and all the chopped nuts and whole seeds into a mixing bowl. Mix together the coconut oil, the honey/jaggery liquid and the salt and spices and then pour into the dry oaty-nutty-seedy mixture. Mix well until everything is well coated and sticky.
3. Transfer the sticky mixture into a wide flat baking tray and ensure it is even spread across. Toast in the oven at 180C for between 25-45 minutes (it totally depends on the strength of your oven). Take it out and stir it once after 15 minutes to ensure it toasts evenly.
4. Take it out and let it cool down. Once cool, add the raisins and the pre-toasted coconut. Store in a sealed, clean jar for up to 3 weeks.