Homemade spicy fruit and nut granola (and how to use it!)

We can’t go past a wholesome, homemade granola; it’s a pantry staple! It’s versatile, nutritious, packed with fibre, makes a delicious and filling breakfast, and can be turned into a number of easy snack options to grab when you’re on the go.

The options are endless for how you might enjoy your granola, but in this post you’ll find our O.G. granola recipe, as well as three recipes for other ways you might use it;

• As a topping for double-decker banana chia pudding
• In a no-bake muesli slice, or
• As part of a yoghurt and fruit bowl

All granola ingredients are interchangeable—sub out any that don’t tickle your fancy and browse WholeLife’s extensive range of wholegrains, nuts, dried fruits and spices, to find your favourites!

1. GRANOLA

Ingredients

4 cups organic rolled oats

1 cup raw almonds

½ cup raw macadamias

½ cup walnuts

½ cup organic goji berries

¾ cup organic apricots, roughly chopped

½ cup organic pepitas

½ cup organic coconut chips

½ tbsp ground cinnamon

1 tsp sea salt

½ cup honey (or maple as vegan substitute)

Method

1. Preheat oven to 180 degrees Celsius and line a large baking dish with baking paper.
2. In a large mixing bowl, combine oats, almonds, macadamias, walnuts, goji berries, Turkish apricots, pepitas, coconut chips, cinnamon and sea salt.
3. Add honey to mixing bowl and stir through until coating all ingredients. You may find it easiest to use your hands to break up clusters.
4. Pour mixture into prepared baking dish and spread evenly, breaking up any large clusters with a wooden spoon.
5. Bake for 15-20 minutes until fragrant and golden.
6. Once cooled, transfer to an airtight container for storage.

2. DOUBLE-DECKER BANANA CHIA PUDDING

Ingredients

Chia mix

2 cups non-dairy milk of your choice

½ cup organic chia seeds

1 large ripe banana

1 tbsp honey (or maple as vegan substitute)

Nut cream

½ cup walnuts

½ cup macadamias

¾ cup non-dairy milk of your choice

2 tsp vanilla extract

½ tsp ground cinnamon

Toppings: homemade granola, berries, sliced banana, honey, maple, buckwheat kernels, LSA blend, hemp seeds

Method

Chia mix

1. Pour non-dairy milk, chia seeds, banana and honey into blender or food processor.
2. Blend until well combined and thick (about 1-2 minutes).
3. Remove from blender and divide between four glasses or mason jars.
4. Top with layer of homemade granola and banana.

Nut cream

1. Into clean blender, pour walnuts, macadamias, non-dairy milk, vanilla extract and ground cinnamon.
2. Blend until thick, and add to glasses or mason jars.
3. Top with another layer of homemade granola, fruit, honey or maple, and any other toppings of your choice!

Keep stored in fridge for easy and healthy breakfasts when you’re on the run!

3. NO-BAKE MUESLI BARS 

Ingredients

1 cup organic pitted dates

¼ cup water

¼ cup natural peanut butter

¼ cup honey (or maple as vegan substitute)

2 cups homemade granola

1 cup yoghurt buttons

Method

1. Blend dates with water in food processor until a smooth paste forms.
2. Heat peanut butter and honey in saucepan until melted and well combined.
3. Add granola to large mixing bowl and add dates, peanut butter and honey. Stir until well combined.
4. Place granola mix in baking dish lined with baking paper. Press into dish until spread evenly.
5. Melt yogurt drops in a bowl over a pot of hot water on stove. Drizzle over granola in baking dish.
6. Place in freezer for 15-20 minutes and once set, remove and cut into even square pieces.
7. Store in airtight container in the fridge.

 4. YOGHURT BOWL

Ingredients

½ cup Greek yoghurt (or coconut yoghurt as vegan substitute)

½ cup homemade granola

Optional toppings: seasonal fruit and berries, honey, maple, chia seeds, pepitas, organic coconut chips, bee pollen

Method

1. Add yoghurt to bowl and top with granola.
2. Slice up fruit of your choice and add to bowl.
3. Top with additional toppings and enjoy!