Homemade granola baking in the oven has to be one of the best and most comforting aromas in the world. Just imagining the heavenly scent of cinnamon, almond and maple syrup filling the house is enough to make me want to make another batch of this Fig, Almond + Maple Granola.
This granola recipe is simple, nutritious and downright divine. It’s a recipe I originally made for Universal Store, but it’s too good not to share with you all!
For a perfect breakfast add some granola in a bowl with fresh strawberries and yogurt. I also love sprinkling it generously atop banana ice cream, or simply popping some in a ziplock bag for a delicious on-the-go snack.
Fig, Almond + Maple Granola
Makes one large jar.
2 cups rolled oats
1/2 cup buckwheat groats
2 tsp cinnamon
1 cup almonds, roughly chopped
1/3 cup walnuts, roughly chopped
1/2 cup pepitas
1/3 shredded coconut
3 tbsp coconut oil melted
2 tsbp maple syrup
1/2 cup chopped dried figs
Preheat your oven to 170 degrees Celsius and place some baking paper on a large baking tray.
In a large mixing bowl, combine all the dry ingredients (minus the dried figs) and mix well.
Then add in the melted coconut oil and maple syrup and combine so everything is coated in coconutty, maple goodness.
Transfer the granola onto the baking tray and place in the oven for 25-30 minutes. Be sure to stir the granola after 10-15 minutes to ensure the granola is evenly toasted.
For me this means thick woolly socks, enjoying steaming cups of tea in bed, oversized sweaters, warming veggie soups, long baths, and of course, big bowls of porridge.
My go-to porridge recipe is my Basic Oats Recipe, but sometimes I feel like something a little extra.
Enter Maple Cinnamon Roasted Pears. These pears are a perfect way to spice up a bowl of oats. The cinnamon spice and the maple bring out the rich, sweet flavour of the pears – taking a wholesome bowl of porridge to another level of deliciousness.
But these Roasted Pears aren’t reserved for Porridge alone. They are a beautiful accompaniment atop pancakes or simply as a dessert with a scoop of yogurt or icecream and a drizzle of date syrup.
Maple Cinnamon Roasted Pears
2 ripe pears
1/2 tsp cinnamon
1 tsp pure maple syrup
1 tbsp coconut oil
Preheat your oven to 180c and line a baking tray with baking paper.
In a shallow bowl, combine the cinnamon, maple syrup and coconut oil. Cut the pears in half and evenly coat the pears in the thick maple mixture.
Now place the pear halves with the cut side facing up on to the baking tray and put them in the oven. After 10 minutes, flip the halves over and roast for another 10-15 minutes, or until lovely, golden and soft.
Meanwhile, make your porridge using my Basic Oats Recipe.
Once the pears and porridge are ready, serve the porridge in a bowl and place two halves of the Maple Cinnamon Roasted Pears on top – don’t forget to drizzle the lovely sweet syrup from the baking tray.
On a Saturday or Sunday, my mum and I would make a stack of pancakes and top them with the delicious chocolate spread, or we would ride to our local bakery, come home and slather Nutella on the still-warm croissants. It was an indulgence, but as I got older and became more aware of what I was putting in my body, Nutella disappeared more and more out of my life.
Fast forward to today and the delicious chocolate spread of my childhood has made a welcome return. Unlike the original, the primary ingredient in this recipe is hazelnuts, not sugar, and it doesn’t contain modified palm oil or artificial flavours (check out this article for more info).
But back to business.
This healthy nutella is perfect spread on toast and topped with fresh strawberries or banana slices. I also love dolloping it atop a bowl of oats, blending into smoothies, or simply eating it by the spoonful.
Makes one jar.
Adapted from Jessica Cox’s
Adult Nutella Recipe
2 cups blanched hazelnuts
1/4 cup cacao powder
1-3 tbsp almond milk (depending on desired consistency)
2 tbsp rice malt syrup (or maple syrup, honey, etc.)
1 tsp vanilla extract (optional)
Preheat oven to 180 Celsius (350 F) and dry roast the hazelnuts for around 8 minutes until they become fragrant and begin to turn golden. Now place the roasted hazelnuts in a high-powered blender or food processor and blend until it begins to form a butter. Add the remaining ingredients and blend until it’s smooth and silky. Pour into an air-tight jar and keep in the fridge.
Note: Because of the almond milk, a jar of this healthy nutella will only last in the fridge for up to one week. If you want to extend the shelf life, you could easily substitute the milk for oil.
Extra Little Recipe
A Delicious Chocolate Hazelnut Thickshake Recipe
After you have scraped out the healthy nutella into your jar, there will still be some delicious chocolate spread left in your blender jug. Simply add 1 cup of almond milk and blend away! Pour your frothy nutella milkshake into a glass and enjoy.
But I have to be honest, I haven’t made homemade granola in quite a while as I fell a little bit (a lot) in love with Carman’s Toasted Mueslis. So I’ve decided to take things into my own hands again, and what is a better way to ease back on the homemade granola train than with chocolate buckwheat granola.
This chocolate granola is delicious. I wouldn’t be blogging it if it wasn’t, but it really is. My favourite thing about this granola is that when you have it with milk, the milk turns chocolate-y and sweet. Coco Pops anyone?
Aside from the nostalgia factor, this granola is packed with flavour and nutritious ingredients. The tart flavour of the goji berries cuts through the chocolate-ness wonderfully, but if you have more of a sweet tooth, feel free to add more sweetener and/or sub for a sweeter dried fruit, like sultanas or mulberries.
- 1 cup buckwheat groats
- 1 cup rolled oats
- ½ cup coconut flakes
- ¼ cup hazelnuts, roughly chopped
- ¼ cup almonds, roughly chopped
- scant ¼ cup cacao powder
- pinch salt
- 1-2 tbsp date syrup (or more depending on desired level of sweetness)
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- ¼ cup goji berries (or dried cherries, cranberries, etc.)
- Preheat the oven to 170C and line a baking tray with baking paper. In a large bowl, mix together the buckwheat, oats, coconut, chopped nuts, cacao powder and salt. In a small bowl, combine the three wet ingredients. Then pour this mixture into the dry bowl and mix until the granola is evenly coated.
- Pour the granola onto the baking tray and spread the mixture evenly. Place the granola in the oven for 10 minutes, then take it out and give it a shuffle. Pop it back in the oven for another 10 more minutes. Shuffle the granola again, and bake for a further 5-10 minutes, or until the granola is fragrant and the nuts are crunchy (but not burnt!).
- Remove the granola from the oven and let it cool completely. Once it's cool, mix in the goji berries, then transfer to a medium sized jar.
- I find that this granola stores at room temp for at least 2 weeks, but if you want to prolong shelf life be sure to store it in the fridge. Enjoy!
Chocolate-anything gets a big thumbs up for me, all day every day. And when that chocolate something doubles up to also be healthy and nutritious, it gets two massive thumbs up and a wide grin. I kid not, this smoothie tastes like a decadent chocolate thickshake. Miraculously though, it’s sugar free, as well as being packed with plant-based protein, so it’s a win-win smoothie, really.
I have been drinking this smoothie religiously every day primarily because it tastes like what chocolate dreams are made of, but also as a way to survive the ridiculously hot Australian summer weather and to satisfy my unchanging late afternoon sweet tooth. I will often make this smoothie as a post-yoga or pilates protein boost/snack, and it makes me feel great. I’ve chosen to use Bare Blends vegan protein powder, but feel free to add your own favourite protein blend, or none at all if you feel so inclined.
Vegan Chocolate Peanut Butter Protein Smoothie
Makes one serving.
1 1/2 cups almond milk (or other plant-based milk if your choosing)
2 tbsp Bare Blends Raw Peruvian Power Protein
1 1/2 tbsp cacao powder
1 frozen banana
1 tbsp Ridiculously Delicious Crunchy Peanut Butter
Simply combine all ingredients in a high powered blender until smooth. Enjoy!
I made a batch of these chickpea brownies and gave one for my boyfriend to try – failing to mention that their chief ingredient were chickpeas. He ate the whole thing, remarked that they were delicious and grabbed another one. I was shocked! I was completely convinced that he, being a healthy dessert skeptic, would be able to tell. I knew then that I was on to a winner with these brownies.
These brownies have all the requisite qualities you look for: they’re fudgy, dense, sweet and rich. They also happen to be high in protein thanks to the good ol’ chickpea and almond butter, as well being as gluten-free, vegan and refined sugar free. It seems too good to be true, I know, but it’s true.
I’ll stop blabbing now. Here’s the recipe!
Flourless Double Chocolate Salted Caramel Chickpea Brownies
Makes 16 brownies.
400g can chickpeas
1/2 cup almond butter
1/3 cup brown rice syrup (or maple syrup)
1 tbsp almond milk
1/4 cup cacao powder
2 tsp vanilla extract
pinch of salt
1/2 tsp baking soda
1/4 cup* roughly chopped loving earth salted caramel chocolate
1/4 cup* roughly chopped 90% dark chocolate
Preheat the oven to 180 degrees Celsius (350 Fahrenheit). Drain and rinse the chickpeas well. In a high-powered blender or food processor, combine all the ingredients, except for the chocolate chunks, until smooth and creamy. The batter is absolutely delicious at this point, so try and save some for baking! Now gently fold in the salted caramel and dark chocolate pieces. Pour the batter into an 8×8 baking dish lined with baking paper and smooth with a spatula. Then pop the brownies in the oven for 20-25 minutes or until a skewer comes out mostly clean. Leave the brownies to cool for 20 minutes, then slice into 16 pieces and tuck in.
* Alternatively, you could use 1/2 cup of one type of chocolate, I just wanted to vary it.
I don’t know why it’s taken me this long to share my basic oats recipe, considering it’s one of my breakfast staples. What ever the season, I tend to enjoy a big bowl of oats at least a few times a week. It’s akin to a big hug for your insides, nourishing your body and fuelling you for the day ahead.
Oats are a breakfast essential for me for two main reasons: I can always rely on oats to provide lots of long-lasting energy, and second, they’re goddamn delicious. So I thought it would be nice to finally share with you the recipe for my standard oats.
It goes without saying that a good bowl of oats comes down to the oats themself: they need to be thick, creamy and slightly sweet. However, the key to an amazing bowl of oats, for me, is toppings. I’m all for toppings. I would even go to say that oatmeal is 80% toppings. It’s where you can enhance the flavour, add texture and experiment with different combinations. Without fail my toppings include fruit (banana, blueberries), a hint of sweetener (coconut sugar or maple syrup), dried fruit (figs, dates or sultanas), a crunch factor (pepitas, cacao nibs or buckwheat groats) and nut butter (almond butter, tahini or peanut butter). A combination of these toppings – generously sprinkled atop of creamy, steaming oats – always guarantees a delicious bowl of oaty goodness.
This recipe will give you the perfect base for amazing oats – the toppings, however, are entirely up to you. Experiment with flavours and combinations, and don’t be afraid to add as much as you want!
My Basic (But Delicious) Oats Recipe
Makes one serving.
1/2 cup wholegrain rolled oats
1/2 tsp cinnamon
1/2 cup almond milk
1/2 cup water
1/2 mashed banana
1 tsp vanilla extract
In a small saucepan, combine the oats and cinnamon, then add the milk and water and bring to a bowl. Turn to low and add in the mashed banana and vanilla extract. Simmer for around 5 minutes, making sure to stir often until the oats become thick and creamy. Pour the oats into a bowl and add your desired toppings.
After being gifted a waffle maker for Christmas by my sweet boyfriend, we have been making waffles at every chance we get. The first attempt was quite a failure – I tried to use banana as the main binder in lieu of egg, and it resulted in the waffles sticking to the iron and becoming a waffle mess. Granted, the waffles tasted delicious, but they didn’t have the fluffy, crispy texture that you look for in a waffle.
So for the next batch we added an egg and left the banana for the waffle toppings. And it worked! Brilliantly. The waffles were crisp on the outside and fluffy on the inside, had just the right amount of sweetness and didn’t stick to the iron. At all.
We’ve gone by the below recipe enough times for me to know that this recipe is a great one. It’s low in sugar and oil, high in deliciousness, made with spelt flour (great for those sensitive to common wheat), and very easy to follow.
Serves 2 hungry, waffle-loving people.
1 cup wholemeal spelt flour
1/2 tsp baking soda
1 & 1/2 tsp baking powder
1/4 tsp cinnamon
1/2 tsp coconut sugar
3/4 cup almond milk
1 tsp apple cider vinegar
1 free range egg
1 tsp vanilla extract
1/2 tsp coconut oil
Make your buttermilk by combining the almond milk and vinegar in a bowl. While you leave the buttermilk to curdle, add the dry ingredients to a separate large mixing bowl and mix well. Add to the buttermilk the egg, vanilla extract and oil and mix until well combined. Now add the wet mixture to the dry mixture, and stir until the batter is well incorporated. Preheat your waffle iron and let the waffle batter rest until the iron is ready. Cook the waffles according to your iron’s instructions. We get 3-4 waffles using this recipe, depending on how full we fill the iron, but you may get less or more as waffle iron sizes differ. Serve with your favourite toppings. Our go-to is maple syrup, banana slices, blueberries, raspberries and strawberries. Enjoy!
Stovetop granola is perfect for when you wake up with granola on your mind but don’t have the time or energy to make a whole batch. It’s also a great excuse to experiment with different granola flavours and types, as you don’t have to fear that you’ve made a big jar of not-so-great tasting granola.
In harmony with Christmas and the holiday season, I have put together this quick and easy Stovetop Christmas Granola. It has the all-important granola foundation of rolled oats, cinnamon and maple syrup, but I’ve added a little Christmas charm by including orange peel and dried cranberries. The vibrant reds from the cranberries and goji berries, as well as the deep green of the pepitas, make eating this granola a Christmas delight.
I hope you enjoy this colourful, delicious Christmas granola, and I wish you all a happy and safe Christmas!
Stovetop Christmas Granola
1 tbsp pepitas
1 tbsp hazelnuts, roughly chopped
1/4 cup rolled oats
1 tsp shredded coconut
1/2 tsp cinnamon
1 tsp coconut oil
1 tsp maple syrup
1/2 tsp vanilla extract
1/4 tsp orange peel
1 tbsp dried cranberries
2 tsp goji berries
In a small fry pan on medium heat, dry toast the pepitas and almonds until fragrant and begin to brown. Reduce to a low heat and add in the oats, shredded coconut, cinnamon, coconut oil, maple syrup, vanilla extract and orange peel. Stir and toss until everything is well coated and golden. Turn off the heat and mix in the dried cranberries and goji berries. Enjoy with soy or coconut yogurt, fresh fruit, plant-based milk, or sprinkle it on top of a delicious smoothie bowl.