Recipe Chai-spiced Granola with Poached Prunes & Nut ‘Mylk’
Mostly whole foods
Protein-packed
Soy-free option
Refined sugar free
Freshly Picked
Breakfast & brunch
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
Serves 10
Dry ingredients
- 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
Wet ingredients
- 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)
Macadamia milk
- 2 cups raw macadamia nuts
- 4 cups filtered water
- 1 pinch salt flakes
Poached prunes
- 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
Directions
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Step 1
Preheat oven to 160°C and line an oven tray with baking paper.
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Step 2
Pop all of your chosen dry ingredients into a big bowl.
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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.
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Step 4
Pour the syrup over the dry ingredients through a fine sieve and stir together with a wooden spoon or silicone spatula.
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Step 5
Spread granola mix over the lined oven tray. Whack into the oven.
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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.
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Step 7
Allow the mix to cool on the tray.
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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.
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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.
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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.
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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!
Recipe: Alice Zaslavsky
