This delicious Chocolate Hazelnut Fig Granola is a beautiful, tasty flavour combination, it’s my new favourite breakfast granola. I get bored eating the same flavours all the time so I like to switch it up regularly. Nutritionally, variety is super important too. This granola has subtle sweetness with bursts of fig and a wonderful texture…
Recipe by Kristin Cosgrove The Apricot Almond Orange Gluten-free Granola was the first recipe I created after deciding to follow a gluten-free eating plan. Having a simple and nourishing breakfast option ready to go on busy mornings made for a stress-free start to the day. Served with coconut yoghurt and fresh or stewed fruit or…
This Mango Macadamia Muesli is sweetened with pureed fruit which makes for a crispy crunchy granola that my whole family adores. I love having a muesli or granola ready made in my pantry…in fact I’m lost without it. But I also like to mix it up flavour wise and I’ve realised my kids get over…
I’ve always had batches of my Nourishing Toasted Muesli in the pantry for days when we don’t have time to cook eggs or prepare another breakfast. But lately my kids have been fussing over it and that’s always a sign that it’s time for me to change things up a bit…and this sensational Orange Almond Coconut Granola was born!
With oranges in season, I thought I’d inject some seasonal flavours into breakfast. It’s funny, because when I first made this a few months back, my kids were actually hesitant to try it. But when they did, they admitted that they really loved it and it’s become a firm favourite.
My son has it dry or with coconut yoghurt and orange segments (he’s just not a fan of dairy). The rest of us love it with milk, natural yoghurt and orange.
The oats are a fibre packed, mineral rich wholegrain. In herbal medicine oats are a nerve restorative so great for supporting the nervous system function and digestion also. Almonds add in more fibre, protein and good fats as well as a range of essential micronutrients including antioxidants.
Find an awesome range of brekkie inspo in my ebook ‘Rise and Shine a Well Nourished Breakfast‘ – designed with mad mornings in mind, it will ensure your brekkie is as good as it gets. Click HERE to shop.
Remember to take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (gluten-free, nut-free, fructose friendly). I buy all of my organic almonds, oats, coconut and macadamia nut oil from The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Orange, Almond, Coconut Granola
- 800 g rolled oats (8 cups)
- 280 g raw almonds (2 cups)
- 200 g shredded coconut (2 cups)
- 120 ml macadamia nut oil (½ cup)
- 2 orange/s - zest and juice
- 170 g rice malt syrup or maple syrup (½ cup)
- 2 tsp vanilla - essence or paste
- Pre-heat your oven to 160°C / 320°F (fan-forced).
- In a food processor add 360g (4 cups) of the rolled oats and all of the almonds. Pulse until the almonds are chopped up (but not milled to a meal, you want chunks). Thermomix turbo function and check through the lid (about 5 quick pulses).
- Place this and the rest of the oats and coconut into a large baking tray. It should form a thin layer (approx. 2cm deep) so use two baking trays if necessary.
- Mix the macadamia oil, orange juice and orange zest, rice malt or maple syrup and vanilla together in a jug (or your food processor). Thermomix 30 seconds, speed 4.
- Pour over the dry mix and give it a good stir so that all the dry ingredients are coated.
- Bake for 15 minutes. Stir well and bake another 15 mins. Repeat if necessary until the mixture is crisp and dry.
- Stir again and allow to cool completely.
- In an airtight container in a cool pantry for up to a month.
- With orange segments (and fresh strawberries), your favourite milk and unsweetened yoghurt.
Nut-freeReplace the almonds with sunflower seeds and the macadamia nut oil with coconut oil.
Gluten/grain-freeReplace the rolled oats with a gluten and grain-free rolled seed like rolled (flaked) quinoa or millet.
Coconut-freeReplace the coconut with slivered or flaked almonds.
Fructose friendlyChoose rice malt as your sweetener (you can also reduce the orange juice if you need to).
Cardamon infusedAdd a tablespoon of ground cardamon if it's flavour you enjoy (I personally love it).
Add cranberries or gojiThis is lovely with dried cranberries or goji berries too.
I'm fairly certain this is going to become a very popular brekkie and I'd love to hear how you like it. Post a comment below and let me know. I'd love to hear from you.
This delicious breakfast Granola with Chai Spiced Nut Clusters is a mouthwatering combination of flavours and textures and my latest twist on Jamie Oliver’s ‘recipes to save your life.’
It’s such an honour to be selected by JamieOliver.com to put my spin on 10 of Jamie’s recipes. He has always been one of my favourite foodies and such an inspiration to me. Check out all 10 of the fabulous brekkie recipes here.
If you’re after more than muesli or cereal for brekkie, check out my fabulous collection of healthy, delicious breakfast recipes that take 5-10 minutes to make (yes, in the real world), click HERE.
So here it is, my spin on Jamie’s DIY Oaty Fruit Cereal….I hope you enjoy it!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.
Granola with Chai Spiced Nut Clusters
- 450 g nuts (3 cups) I used almonds, macadamias, pecans, cashews and hazelnuts
- 35 g sesame seeds (¼ cup)
- 2 tsp ground cinnamon
- 2 tsp ground cardamom
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp sea salt
- 6 tbsp rice malt syrup, honey or maple syrup
- 270 g rolled oats (3 cups) or you could use quinoa and millet flakes for gluten-free
- 200 g shredded coconut (2 cups)
- Pre-heat your oven to 180℃/350℉.
- In a small bowl mix all of the spices to make a chai spice mix.
- Take two baking trays.
- Line one of the baking trays with a silicon coated baking paper (I use 'If You Care' brand). To this add your nuts and sesame seeds and toast in your preheated oven for 10 minutes.
- Remove from the oven and add half the spice mix. Toss to coat the nuts.
- Now drizzle with 3 tablespoons of sweetener so that most of the nuts and seeds are coated.
- In the second baking tray place the oats (or GF flaked grain), coconut, remaining spice mix and toss to mix.
- Drizzle with the remaining 3 tablespoons of sweetener.
- Bake both trays for 10 minutes. Remove from the oven and allow the nuts to cool completely.
- Stir the oat/coconut mix and bake for another 10 minutes or until toasted to your liking.
- Once they are cool, break the nuts up into clusters and mix through the toasted oats/coconut.
- With the yoghurt, milk and fruit of your choice.
- Store in an airtight container for up to a month.
Gluten and grain-freeSubstitute the oats with rolled quinoa flakes.
Fructose friendlyChoose rice malt syrup as your sweetener.
Coconut-freeSubstitute the coconut flakes for more nuts, seeds and/or oats or quinoa flakes.
Fructose friendlyChoose rice malt as your sweetener.
VeganChoose rice malt or maple syrup as your sweetener.
Sesame-freeReplace the sesame seeds with another seed or nuts.
I'd love to hear how you enjoy this crunchy, delicious start to the day - post a comment!
I am yet to find a nutritious, healthy homemade muesli that doesn’t cost the earth, and meets my approval (though I admit, I’m fairly hard to please here)! So I just make my own nourishing batch every month or so. It’s so very simple and you can play around to suit your taste and pantry stores. I don’t think I’ve ever made two batches the same as I tend to improvise with this recipe. I personally just throw it all in, you can’t go wrong and each batch will be different – keeping it interesting. Just make as much as you like and store in an airtight container for a month or more.
A healthy homemade muesli is a very sustaining, truly nourishing start to the day…and we all know how important breakfast is, especially for children! Oats are a high fibre, very nutritious grain, boasting an impressive mineral profile. In herbal medicine, oats are restorative to the nervous system. I don’t know about you, but I’m up for any extra nervous system support! The addition of nuts and seeds adds protein, essential fats, and more nutrition. The coconut contributes immune boosting fatty acids and the cinnamon stabilises blood sugar levels. All in all – you’ll feel great and survive until lunch time without the need to reach for that mid-morning snack.
So here’s a guideline for your first batch.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Nourishing toasted muesli
- 1 kg rolled oats
- 100 g shredded coconut (1 cup)
- 70 g sesame seeds (½ cup)
- 140 g pumpkin seeds (1 cup) or sunflower seeds (or a mix)
- 150 g raw almonds (1 cup) slivered, flaked or chopped raw
- 1 tbsp ground cinnamon
- 60 ml macadamia nut oil (½ cup)
- 170-340 g rice malt syrup or honey (½ to 1 cup) depending on how sweet you like your muesli. Honey is much sweeter than the rice malt too.
- 100 g buckwheat groats (1 cup approx.) or rolled quinoa, millet flakes or any other grain
- 150 g favourite nuts (1 cup) I like walnuts, macadamia nuts, hazelnuts
- 70 g dried fruit (½ cup)
Vary the above amount and types of grain / nuts/ seeds to suit your taste and pantry supplies. I never make the same tasting muesli because I always switch up the ingredients.
- Preheat the oven to 150℃/ 300℉ (fan-forced).
- In a large baking tray mix all of the dried ingredients together.
- In a small pot place the oil and honey or brown rice syrup, heat gently for a minute or two (do not boil). Drizzle over the dried ingredients to coat evenly.
- Toss through the mixture to coat as evenly as possible.
- Place in a preheated oven, stirring every 15 minutes or so until evenly browned or toasted as much as you want it to be.
- Remove from the oven, cool and if you like you can add:
- ½ to 1 cup of wheat germ (optional)
- Sultanas, raisins, currants, craisins, goji berries or any other dried fruit desired (optional)
- Muesli in our house is always served with a good dollop of natural yoghurt, a splash of milk and fresh fruit (preferably passionfruit - yum!) or berries.
- Once completely cooled store in an airtight container in a cool pantry or the fridge.