Granola is by far one of my favorite breakfasts meals! It's crunchy texture is very satisfying and it's sweet flavor makes even the gloomy winter days exciting! This is an oat-free recipe I developed; great for gluten allergies. You will also notice it is made with seeds, so it is good for those who have nut allergies and very easy to make. You can prepare a batch of it once a week and avoid buying over-priced granola in the market. Try this recipe a few times and then get creative with it! Add different nuts, add dry fruits or different spices! The sky is the limit! 

The main spice in this granola is Cinnamon! In Ayurveda, cinnamon is said to pacify Vata and Kapha doshas, but it may aggravate Pitta dosha if taken in excess.  It has a sweet, pungent, and bitter rasa or initial taste, it is heating, and has a pungent vipak or after digestion effect this being the main reason why it can aggravate Pitta's fiery nature.  

Cinnamon improves digestion and absorption, and promotes elimination.  It removes toxins from the body, and improves circulation by strengthening the heart and warming the kidneys.  As a blood thinner, cinnamon prevents heart attacks. Additionally, cinnamon may be used in the treatment of respiratory and sinus congestion, bronchitis, colds, and the flu. It is both an expectorant and a decongestant.

In order to make this granola fit my busy schedule I bake it for 20 minutes only, turn off the oven and forget about it! I allow it to finish toasting inside the oven for a few hours before I let it cool down and store it in a glass jar. This method of baking is very time efficient; You can make it before going to sleep or before going out shopping during the day.  

Serves 4

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2 Cups Sunflower seeds

1 Cup pumpkin seeds 

2 Tbs Chia seeds 

1 tbs Cinnamon powder

1/8 tsp Cardamom powder 

1/8 tsp Clove powder 

1 tsp Vanilla essence 

2 Tbs Maple syrup 

2 Tbs Coconut oil, melted 

Preheat the oven to 350' F

Line a baking tray with parchment paper 

Mix all ingredients in a bowl and spread the mixture on the baking dish 

Bake the granola for 20 minutes. Turn off the oven and allow the granola to sit in the oven for an hour or two to finish toasting! When it is cool store it in a glass jar with a tight fitting lid to ensure its freshness!