Easy Oats and Nuts Recipe – Jaggery Sweetened Granola

Last Updated on 2 months by Neha Deshmukh

Easy Oats and Nuts Recipe – Jaggery Sweetened Granola

Introduction

Okay, let’s be real – who doesn’t love a good granola? Especially one that’s packed with goodness, subtly sweet, and ridiculously easy to make! I first stumbled upon this recipe when I was trying to find a healthier breakfast option for my family, and honestly, it’s become a staple. It’s perfect for a quick breakfast, a satisfying snack, or even a delightful topping for yogurt. This jaggery-sweetened granola is a little slice of sunshine in every bite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average granola recipe. It’s a beautiful blend of wholesome ingredients, naturally sweetened with jaggery and honey, and bursting with the goodness of nuts and seeds. It’s incredibly versatile – you can customize it to your liking with different nuts, seeds, and spices. Plus, it’s surprisingly simple to make, even if you’re not a seasoned baker!

Ingredients

Here’s what you’ll need to whip up a batch of this delicious granola:

• 4 cups rolled oats (approx. 320g)
• ½ cup assorted nuts (approx. 60g)
• ½ cup melon seeds (magaz) (approx. 50g)
• ¼ cup vegetable oil (approx. 60ml)
• ½ teaspoon salt (approx. 3g)
• ¼ cup grated jaggery (date palm jaggery) (approx. 50g)
• 2 tablespoons honey (approx. 30ml)
• ¼ cup raisins (approx. 30g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Rolled Oats: Types & Benefits
Rolled oats (also called old-fashioned oats) are the star of the show. They provide a lovely chewy texture and are packed with fiber. Quick-cooking oats will work in a pinch, but the granola won’t be as textured. Steel-cut oats aren’t recommended, as they don’t soften enough during baking.

Assorted Nuts: Regional Variations & Substitutions
I love using a mix of almonds, walnuts, and cashews, but feel free to get creative! Pecans, macadamia nuts, or even pistachios would be fantastic. If you have nut allergies, you can easily omit them or substitute with more seeds. In India, we often use a mix of cashews and almonds – it’s a classic combination.

Melon Seeds (Magaz): Nutritional Value & Uses
Melon seeds, or magaz as they’re known in many parts of India, are a nutritional powerhouse! They’re rich in magnesium, iron, and healthy fats. You can find them at most Indian grocery stores. Pumpkin seeds or sunflower seeds make great substitutes if you can’t find magaz.

Jaggery (Date Palm Jaggery): Health Benefits & Alternatives
Jaggery is unrefined sugar, made from sugarcane juice. It has a lovely caramel-like flavor and is considered healthier than refined sugar. If you can’t find jaggery, you can use brown sugar or coconut sugar, but the flavor will be slightly different.

Vegetable Oil: Choosing the Right Oil for Baking
I usually use sunflower oil or canola oil for this recipe, as they have a neutral flavor. Coconut oil will impart a subtle coconut flavor, which can be delicious! Avoid using olive oil, as its flavor is too strong.

Honey: Sourcing & Flavor Profiles
A good quality honey makes all the difference. I prefer local honey whenever possible, as it supports local beekeepers and has a unique flavor profile. Different types of honey (like wildflower or acacia) will add subtle nuances to your granola.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat & Prep: Preheat your oven to 150°C (300°F). This low and slow bake is key to getting that perfect crunch.
2. Combine Ingredients: In a large mixing bowl, combine the rolled oats, assorted nuts, melon seeds, vegetable oil, salt, grated jaggery, and honey.
3. Mix Thoroughly: Get in there with a spoon (or your hands!) and mix everything really well. You want to make sure the oats and nuts are evenly coated with the oil and sweetener.
4. Spread & Bake (Part 1): Spread the mixture evenly on a baking tray lined with parchment paper. This prevents sticking and makes cleanup a breeze. Bake for 15 minutes.
5. Toss & Bake (Part 2): After 15 minutes, gently toss the granola with a spatula. This ensures even baking. Return to the oven and bake for another 15 minutes.
6. Check & Adjust: Check for crunchiness! If it’s not quite crunchy enough, extend the baking time by 5-10 minutes, keeping a close eye on it to prevent burning.
7. Add Raisins & Cool: Once baked to your liking, remove from the oven and mix in the raisins. Let the granola cool completely on the baking tray before transferring it to an airtight jar. This is crucial for maintaining that perfect crunch.

Expert Tips

• Don’t overcrowd the baking tray. A single layer is best for even baking.
• Stirring halfway through is essential for preventing clumps and ensuring even browning.
• Resist the urge to stir too often. You want those lovely clusters to form!

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

Vegan Granola Adaptation:
Simply swap the honey for maple syrup or agave nectar.

Gluten-Free Considerations:
Ensure your rolled oats are certified gluten-free if you have a gluten intolerance.

Adjusting Sweetness Levels:
Reduce the amount of jaggery and honey if you prefer a less sweet granola.

Spice Level Variations (Adding Cinnamon, Cardamom):
Add ½ teaspoon of cinnamon or cardamom powder to the mixture for a warm, aromatic twist. My grandmother always added a pinch of cardamom – it’s divine!

Festival Adaptations (Diwali, Makar Sankranti):
During Diwali, I love adding a sprinkle of edible silver leaf (varak) for a festive touch. For Makar Sankranti, you can add sesame seeds for extra flavor and warmth.

Serving Suggestions

This granola is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With milk or yogurt and fresh fruit for breakfast.
• As a topping for smoothie bowls.
• Straight out of the jar as a satisfying snack.
• Sprinkled over ice cream for a crunchy treat.

Storage Instructions

Store the cooled granola in an airtight jar at room temperature for up to 2 weeks. It might lose some of its crunch over time, but it will still be delicious!

FAQs

What is the best way to prevent granola from becoming soggy?

The key is to let it cool completely before storing it in an airtight container. Any residual moisture will make it soggy.

Can I use a different type of sweetener instead of jaggery and honey?

Yes, you can! Brown sugar, coconut sugar, or maple syrup are all good alternatives. Just keep in mind that the flavor will be slightly different.

What’s the best way to incorporate different types of nuts?

Roughly chop the nuts before adding them to the mixture. This ensures they’re evenly distributed throughout the granola.

How can I make this granola more chunky?

Don’t stir it too often during baking! Press the mixture down firmly onto the baking tray before baking, and avoid stirring it more than twice.

Can I add dried fruits before baking?

I don’t recommend it. Dried fruits can burn easily during baking. It’s best to add them after the granola has cooled.