I have had a very rocky relationship with biscuits. Most biscuit packets are out to deceive you. What they see is not who they truly are. What is worse is that they cloak themselves with fancy tag lines, and only if you look up close do you realise that all a veneer.

The “baddie” ingredients for me are the flour and the oil that they use. My venture into cookie making has led me to totally do away with the refined flour and substitute it with ragi flour, which is super high in calcium. At the time the food show that I was doing on television was being sponsored by a rice bran oil company, so I took it upon myself to add rice bran to this recipe and it did not disappoint.

That’s when the lab coat was put on and to experiment making my own granola in the oven. All you need is oats, whatever superfood-like seeds you can lay your hands on, yogurt, that every house has, and any fruit that you might fancy, and you have the makings of a Bircher Muesli. Freshly baked Granola stays in a glass jar for weeks. So you can add the partner ingredients whenever you feel up to Bircher Muesli. I call it functional food, terrifically tasty, and so cool to say – Bircher Muesli.