Berry Chia Granola


Here it is, one more crunchy granola! If you still haven't tried granola yet , I must say you are missing a very yummy and healthy dish. People in west are used to granola, they have it in breakfast regularly, but people in the East or South Asia are still not much into this breakfast type. I am from South Asia and I do love my traditional breakfast but I don't mind enjoying some western (if I can say its western) goodness once in a while ( to be frank, I have it regularly now a days ). 

 And if you are wondering, you need to a oven to make granola ? then the answer is no. Granola can be made in a pan too. Pan roasted granola recipe is also available below. And the process to make this is so easy and can store in refrigerator for 2-3 weeks. Without any delay, lets see the recipe!


Servings : 1 standard mason jar

Vegan | Refined-Sugar Free


1 Cup Rolled Oats

1/4 Cup Chopped Almonds

1/4 Cup Chopped Walnuts

1/4 Cup Palm Sugar ( or maple syrup)

2-3 Tbsp Coconut Oil

1 Tsp Cinnamon Powder

1/2 Cup Frozen or Fresh Berries 

1/2 Cup Chia Seeds

1/4 Cup Pumpkin Seeds (optional)

Berry Chia Jam

  • If you are using frozen berries, just defrost them in microwave (don't add any liquids ). If fresh berries, then in a saute pan, add the chopped berries of your choice, add 2 tbsps of water and bring to boil. 

  • Berries release enough water so we don't need to add more water. Add 1 tbsp of palm sugar if needed, but the berries have the natural sweetness.

  • Once you see the water boiling, take a fork and crush the berries to get a paste like consistency.

  • Now, off the flame and add chia seeds, mix till the chai seeds and berries form to gel consistency.

  • Let completely cool down and add to a air-tight container and store in refrigerator for a 2-3 weeks.

  • This berry chia jam can be used in all the food where regular jam is used. It's more healthy and tasty too!



  • Add oats, chopped almonds, cinnamon to a mixing bowl. Do not add your walnuts now, will add them at the end.

  • Now in separate bowl, melt the coconut oil and add palm sugar ( or maple syrup ) and mix to get a paste like consistency.

  • Now add your wet mix to the dry mix and mix well with hand or a rubber spatula. Don't mix hard, we don't want the oats to crush or break.

  • Preheat the oven to 345-350 F, add the mixture to a baking tray ( lined with parchment if available ) and bake for 15-20 mins. Make sure to move the mixture for 10 mins with a long wooden spatula so that the bottom the mix will not burn.

  • After 15 mins, add your walnuts and mix the whole granola once. Now spread it evenly on the baking tray ( mix it in the baking tray and then spread it evenly in same tray ) and add berry chia jam. Don't add too much of it, just use a spoon and add to all four corners and in the center. We don't want the berry chia jam to be on the bottom of the tray, it may burn.

  • Bake for another 10-12 mins at 350 F. Remove the tray from oven and while its hot, add pumpkin seeds and mix well, you can add any dried fruit here if you want. 

  • Let the mixture cool down and store it in a air-tight container. Can stay fresh for 2-3 weeks in refrigerator.

  • Since we have jam in it, it is better to store in refrigerator.


Process :

  • Take a large roasting pan, add oats, almonds  and dry roast on medium-high flame for 10 mins. Add cinnamon and roast for 5 more minutes.

  • In a bowl melt the coconut oil and add palm sugar to it. Mix till you get a paste or semi-liquid consistency. Add the prepared sugar mix to the roasting pan and mix till the sugar mixture is evenly spread. Roast for 5 mins on medium flame.

  • Now add walnuts and dry roast for 5-7 mins or till you see the mixture is well roasted. 

  • Reduce the flame and add berry chia jam on top of the granola, don't mix the mixture but let it cook for 5 mins. Don't add all of the jam, use a spoon and place the jam on all corners and in the center. Don't place the jam under the granola, it may burn.

  • Turn off the flame and mix the mixture lightly with a spatula. Make sure your jam is evenly spread. And when its still hot, add pumpkin seeds.

  • Let cool down completely and store in a air-tight container. Store in refrigerator for freshness for 2-3 weeks!

Hope you enjoyed the recipe and if you are recreating it, make sure to tag @theguchha or #gucchafoods so I can see your creations. Follow @theguccha on Instagram for more recipes and quick updates!

Until next time,