Of late, I am hooked to flaxseeds big time. When I received a big packet of it from my folks, the pan cooked flaxseeds granolas that I had been eyeing from Sangeeta’s space had my attention. The best part of it is it can be made in a jiffy.
Coming to flaxseeds, this nutritional powerhouse is rich in antioxidants and can effortlessly blend in to the day-to-day cooking adding a pleasant nutty flavor to the dish. When they marry the natural sweetness of the jaggery along with the toasted oats and the crunchy dry coconut it screams health & taste.
The granolas with it is a keeper recipe as it is sure to keep your appetite satiated.
Flaxseeds and Coconut Granola
- Total Time: 20 minutes
- Yield: 6 1x
Description
Granola on a gas stove that is sure to whet your appetite anytime.
Ingredients
- Flaxseeds meal - 250 grams (Whole flax seeds ground into a coarse powder)
- Coconut meal - 150 grams (Dry Kopra, sliced and ground to a coarse powder)
- Oats - 50 grams (I used quick-cooking ; toasted lightly for a couple of minutes)
- Jaggery - 250 grams
- water - 1/2 cup (120 ml)
Instructions
- Keep the ingredients ready. Also Keep a plate/tin adequately greased
- Tip in the water and jaggery in a wide pan and turn on the heat in high flame so the jaggery melts and starts bubbling.This syrup needs to cook till it gets frothy and starts rising up the pan.
- As soon as you see the jaggery syrup getting frothy and rising up the pan, lower the flame and tip in the coconut meal . Mix it well to ensure the coconut meal fuses into the syrupy jaggery. Let the mix bubble once again.
- Tip in the flax seeds meal and mix thoroughly. Take it off flame. The mixture becomes almost crumbly and hard to mix, use some muscle so that everything blends well.
- Lastly add the toasted oats and mix once again.
- Dump the contents in to the greased plate. Flatten with the help of greased knife. Wait for a few minutes before slicing them into required size.
Notes
- 1.Breakfast gets a cool make-over with these granolas.
- A cup of milk and a big slice of this bar and the morning’s never been any better 2.This granola is a healthy and tasty travel-chum.
- Wrap it up in butter paper and you are all set. 3.It is a cool recess snack for kids.
- Also your mid-night cravings need not be sinful any longer 4.You can add some dry fruits or nuts to the recipe. 5.Keep it stored in an airtight container and it stays good for a fortnight.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 340
If You Liked This Recipe, You’ll Love These
- Miso-Coconut Noodle Soup
- Macanese Coconut Saffron Chicken
- Enyucado – Colombian Yuca and Coconut Cake
- Toasted Coconut Pavlovas
Frequently Asked Questions
What is the “frothy and rising” stage in the jaggery syrup, and why does it matter?
The jaggery and water are boiled on high heat until the syrup gets frothy and starts to rise up the pan — this is the doneness cue to lower the heat and add the coconut meal. Adding the dry ingredients too early (before the syrup reaches this stage) means the granola will not set and slice into firm bars.
The recipe calls for “flaxseeds meal” and “coconut meal” — do I need to buy these pre-ground?
The ingredients list clarifies exactly how to prepare them: flaxseeds meal is “whole flax seeds ground into a coarse powder” (250 g) and coconut meal is “dry Kopra, sliced and ground to a coarse powder” (150 g). You can grind your own in a food processor or blender.
How long does this granola keep, and how should I store it?
The notes specify it stays good for a fortnight (two weeks) when kept in an airtight container. The notes also suggest wrapping individual bars in butter paper if you are taking them on the go, which keeps them from sticking.
