Gone are the days of relying on sugar to make a breakfast cereal taste delicious. With some strategic spicing, zesting, and maple-ing, this granola has more flavour than anything you'll find at the supermarket!
You will need
- 2 cups oats
- 1 cup brown rice flakes
- 1 cup coconut flakes
- 1/2 cup roughly chopped macadamia nuts
- 1/2 cup roughly crushed almonds
- 1 cup dried apricot
- 1 cup dried cranberry
- 1/2 cup sunflower seeds
- 1/2 cup pepitas
- 1 teaspoon salt flakes
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1 orange, zest and juice
- 1/2 cup maple syrup
- 1/2 cup vegetable or peanut oil
- 30g wet chai mix (Alice's favourite is Monk's Chai)
- 2 cups raw macadamia nuts
- 4 cups filtered water
- 1 pinch salt flakes
- 250g un-pitted prunes
- 1 cinnamon quill
- 2-3 star anise
- 5-6 cardamom pods
- 5-6 cloves
- 1 cup water, boiled
To serve (optional)
- Coconut yoghurt
- Banana (or a fruit of your choice), sliced
Recipe: Alice Zaslavsky
20 mins to prep
10 mins to cook
Preheat oven to 160°C and line an oven tray with baking paper.
Pop all of your chosen dry ingredients into a big bowl.
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.
Pour the syrup over the dry ingredients through a fine sieve and stir together with a wooden spoon or silicone spatula.
Spread granola mix over the lined oven tray. Whack into the oven.
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.
Allow the mix to cool on the tray.
Once the granola has cooled, transfer to an airtight container(s) and store in a cool dark place for up to 3 months.
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.
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.
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!
Recipe: Alice Zaslavsky