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Breakfast & brunch

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

This recipe is rated 4.3 out of 5.

Mostly whole foods

Protein-packed

Soy-free option

Refined sugar free

Freshly Picked

Breakfast & brunch
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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

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Directions

20 mins to prep

  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!

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Recipe: Alice Zaslavsky

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