Directions

1. Step 1

   Preheat oven to 160°C and line an oven tray with baking paper.

2. Step 2

   Pop all of your chosen dry ingredients into a big bowl.

3. Step 3

   Meanwhile, heat the maple syrup, oil, and chai in a small saucepan until it starts to bubble. Remove from the heat and add your orange juice.

4. Step 4

   Pour the syrup over the dry ingredients through a fine sieve and stir together with a wooden spoon or silicone spatula.

5. Step 5

   Spread granola mix over the lined oven tray. Whack into the oven.

6. Step 6

   After 5 minutes, pull the tray out and stir the mix around. Do this again 3 more times, over 20 minutes in total (or 25 minutes if you prefer slightly more golden granola!). On the final stir around, mix through your orange zest.

7. Step 7

   Allow the mix to cool on the tray.

8. Step 8

   Once the granola has cooled, transfer to an airtight container(s) and store in a cool dark place for up to 3 months.

9. Step 9

   For the macadamia nut milk, blitz macadamias and filtered water together, then pass through a clean muslin cloth or nut milk bag. Store in the fridge for up to 2 days. Nut milks will separate, so give it a little stir before you use it.

10. Step 10

    For the prunes, boil a cup of water, and pour over prunes and spices in a glass container with a lid (a pyrex is perfect). Allow to steep overnight.

11. Step 11

    Serve a bowl of granola with macadamia milk, poached prunes, a dollop of coconut yoghurt, and banana — or just scoff straight out of the jar!