Chai-spiced Granola with Poached Prunes & Nut ‘Mylk’

refined sugar free

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!

Preparation time Prep: 20 mins
cook 10 mins
bake 20 mins

You will need:

Dry ingredients
  • 2 cups oats
  • 1 cup brown rice flakes
  • 1 cup coconut flakes
  • ½ cup roughly chopped macadamia nuts
  • ½ cup roughly crushed almonds
  • 1 cup dried apricot
  • 1 cup dried cranberry
  • ½ cup sunflower seeds
  • ½ cup pepitas
  • 1 teaspoon salt flakes
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cardamom
Wet ingredients
  • 1 orange, zest and juice
  • ½ cup maple syrup
  • ½ 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


  • 1Preheat oven to 160°C and line an oven tray with baking paper.
  • 2Pop all of your chosen dry ingredients into a big bowl.
  • 3Meanwhile, 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.
  • 4Pour the syrup over the dry ingredients through a fine sieve and stir together with a wooden spoon or silicone spatula.
  • 5Spread granola mix over the lined oven tray. Whack into the oven.
  • 6After 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.
  • 7Allow the mix to cool on the tray.
  • 8Once the granola has cooled, transfer to an airtight container(s) and store in a cool dark place for up to 3 months.
  • 9For 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.
  • 10For 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.
  • 11Serve a bowl of granola with macadamia milk, poached prunes, a dollop of coconut yoghurt, and banana — or just scoff straight out of the jar!
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