Take a mixing bowl, add oats flour, coarsely powdered corn flakes, puffed rice, powdered flax seed meal, half the quantity of chocolate chips mentioned in the ingredient list, nutmeg powder, finely chopped dates.

Mix everything well and keep this mixture aside until we melt the butter.

Preheat the oven at 200°C for 10 minutes, In a baking tray add quick oats, chopped almonds and pumpkin seeds. Roast them for 10 minutes, Check that you do not burn them. They become lightly crisp and you can remove from oven, keep it aside.

Pour this into dry ingredients mixture and keep it aside.

Heat a small pan, add coconut oil and butter. As it melts, add cane sugar and liquid jaggery. Next add in few chocolate chips. Mix the content so that everything comes together. The heat of butter melts the chocolate so need not worry to cook it completely.

After preparing the wet ingredients, pour this into dry ingredients mixture.

Mix well using a spatula, everything should mix well, so that jaggery mixture coats the dry ingredients well.

The temperature and time depends on individual oven. So make sure bake at proper temperature.

Preheat the oven at 180°C for 10 minutes. Line the baking tray with a parchment paper

Pour the granola mixture on lined baking tray. Press well to get uniform surface. Bake for 15 minutes. After baking remove from oven, they seem to be soft.

However, hardens as it cools down. Slice them into small squares or bites. Even after cooling if you still feel they are soft or not crunchy, you can bake these for few more minutes.

We must always allow the granola to cool completely before storing in airtight container. If stored when hot condensation makes it soggy.

Since granola is baked in this recipe, it can be easily stored for 10 to 15 days. Always store at cool dry place away from heat.

Use any sealed and airtight container to store them. You can also use ziplock covers, however remove extra air from

Store them in airtight containers and serve them as snacks to your family.