Gourmet granola

You’ve seen it in every list of healthy snacking options, but there can be more to granola than you think. Sample these delectable granola recipes for a different brand of indulgence!

Oven roasted granola with lemon curd tart Ingredients Dry mixed-nut granola, 90 gm Honey, 50 gm Lemon curd, 60 gm Chopped mixed nuts, 10 gm Peanut powder with husk, 10 gm Orange juice, 60 ml Orange segments, 30 ml Fresh coconut shavings, 20 ml Mint leave juliennes, 5 Extra virgin olive oil,10 drops Fleur de sel, a pinch

Method Mix the granola and honey together, pour into a tart shell and refrigerate for 30 minutes. Demould and pipe in the lemon curd, topping with chopped nuts and peanut powder. Now mix in all the remaining ingredients and pour into a soup plate, serving alongside the lemon tart. Recipe courtesy chef Prem K Pogakula, The Imperial

Granola yoghurt Ingredients Oats, 1 cup Brown sugar, 3/4 cup Yoghurt, 1 cup Honey, 1 tsp Water, 1/4 cup Salt, 1/2 tsp Cinnamon, 2 tsp Vanilla extract, 2 tsp

Method Preheat an oven to 135 degrees Celsius. Mix the brown sugar and water in a bowl. Dissolve the sugar in a microwave. Combine the oats, salt and cinnamon in a bowl. Stir in the sugar mixture, honey and vanilla extract. Mix well. Pour onto the prepared pan, spreading evenly. Bake for 20 minutes. Remove from oven and gently stir. Bake for an additional 25 minutes. In a large glass, layer with the honey and yoghurt, and serve chilled. Recipe courtesy chef Manoj, Locale Cafe & Bar

Mango yogurt granola pastry Ingredients For the base: Rolled oats, 1 1/2 cups Raw nuts, roughly chopped, 1 cup Raw walnuts, 1 cup Pitted dates, soaked for 10 minutes in warm water and drained, 2 cups Cocoa or cacao powder, 3/4 cup Natural salted almond butter or peanut butter, 1/4 cup Maple syrup or honey, 1/4 cup For the filling: Cream cheese, room temperature, 250 gm Milk, 3 tbsp Icing sugar, 3 tbsp Mango yoghurt, 280 gm Lemon juice, 1/2 tbsp Fresh topping cream/non-dairy whipping cream, 150 gm Fresh mango, cut into cubes, 1 large Gelatin 1 1/2 tbsp Water, 2 tbsp

For the topping: Fresh mangoes, sliced, 2 large Sugar, 1 tbsp Lemon juice, 1/2 tbsp Gelatin, 1 tbsp Water, 1 tbsp

Method For the filling: Put the gelatin and water in a bowl and soak for a while. Place in a double boiler until the gelatin is completely dissolved. Keep warm. Beat the cream cheese and icing sugar at medium speed with milk until smooth. Pour in the gelatin and mix well. Add the mango yoghurt and lemon juice and beat until combined. Whisk the fresh topping cream until you get soft peaks and pour into the cheese mixture, Fold it in. Pour half of this mixture into a prepared cake pan and add the mango cubes. Refrigerate.

For the topping: Blend the chopped mangoes, lemon juice and sugar till smooth. Add the dissolved gelatin and mix well. Pour over the refrigerated cheesecake, gently shaking the cake pan to distribute the mango puree evenly. Chill the cake for at least 4 hours or overnight before serving cold. Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa

Honey granola pie ingredients For the crust: l Readymade pie crust, 1 l Butter, 200 gm l Sugar, 100 gm l Flour, 300 gm For the filling Butter, 1/2 cup Packed brown sugar, 1/2 cup Corn syrup, 3/4 cup Salt to taste Vanilla, 1 tsp Eggs, lightly beaten, 3 Oats n’ Honey crunchy granola bars, crushed, 4 Walnuts, chopped, 1/2 cup Quick-cooking or old-fashioned oats, 1/4 cup Milk baking chocolate chips, 1/4 cup

Method In a large microwave-safe bowl, microwave the butter until melted. Stir in the brown sugar and corn syrup until blended. Beat in the salt, vanilla and eggs. Stir in the crushed granola bars, walnuts, oats and baking chips and pour into a pie crust-lined baking pan. Bake for 40 to 50 minutes at 180 degrees Celsius. During the last 20 minutes of baking, cover the crust edges with strips of aluminium foil to prevent excessive browning. Cool for at least 30 minutes and serve warm with whipped cream or ice cream. Recipe courtesy chef Rahis Khan, The Metropolitan Hotel & Spa

Dark chocolate granola stack Ingredients Dates, pitted, 1 cup Maple syrup, pure, 1/3 cup Peanut butter, creamy, 1/3 cup Oats, old fashioned, 1 cup Quick-1 minute oats, 1/2 cup Dark chocolate chips, miniature, 1/2 cup Dark or milk chocolate chips, 1 cup Vanilla extract, 1 tsp Coconut oil, 2 tsp Pistachios, 3/4 cup

Method Line an 8 x 8 baking pan with parchment paper or foil with an overhang for easy removal. Set aside. In a small blender jar or food processor, pulse the pitted dates to create a very thick and sticky paste. Scoop out the date paste and place in a bowl. Slightly warm up the peanut butter and maple syrup in the microwave and stir into the date paste. Add the vanilla extract. Stir in the quick oats and the old fashioned oats. Add the chocolate chips and chopped pistachios. Knead with your hands to get it all well mixed. Press the mixture into the prepared baking pan and set aside while assembling the melted chocolate. In a large microwave safe bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds with one break in the middle, until melted. Pour evenly over the bars and tip the pan around to move the chocolate in an even layer on top. Cover and refrigerate until completely set. Remove from the pan, cut into rectangles, stack, pour some more melted chocolate on top and serve. Recipe courtesy chef Param Luthra, Hotmess Kitchen & Bar