I have to confess, I’ve had an addiction to granola over the past few years. Granola is one of the first things I think about when I wake up. Whenever I vaccum my room, I’m bound to find granola on the floor. It’s my ultimate comfort food and I’m known to just sit on my bed eating granola out of a box with my bare hands. No wonder there is granola on my bedroom floor!
I love the versatility of granola and how it adopts any flavour you add to it. I love that it’s crunchy and satiating. I love that it’s sweet and as nutritious as you want it to be.
I don’t think I’ve bought granola from the shops for about 5 years because it’s always been so easy to make my own. I usually add only cinnamon to my homemade granola. However, things have been has hectic as heck (!!) recently so I thought I’d treat myself to something a bit fancier.
I recently discovered Chai Walli through a friend. I ordered 2 packs of Chai Walli and the second I ripped into the packaging, I could smell cinnamon. The instant I opened the chai, I was transported into a far away magical and lively place. I took a second sniff and a third sniff. It was insane. Chai Walli is a Melbourne-based small business owned by a lady named Uppma, who happens to be a really lovely and genuine young professional. Born out of family tradition the chai was derived from Uppma’s grandfather’s Ayuverdic chai recipe. I think it’s really important to support small businesses as it’s a tough gig and I own one myself. Chai Walli‘s chai is delicate yet robust, not too overpowering and slightly sweet (there is no added sugar). The first time I had the chai, I couldn’t get it out of my senses for weeks! I combined the chai with the earthy flavours of granola and it made a perfectly energising and mood-boosting meal. Adding this to my granola makes me wonder whether I was wasting my life with my previous granola recipes. I wonder if I can add chai to my vegetables?! Anyway, I digress.
Here’s the recipe!
Note that this is not a sponsored post and all opinions expressed in this post are 100% my own.
- ½ cup almonds
- 1 cup buckwheat
- ½ cup sunflower seeds
- ½ cup shredded coconut
- ¼ cup pepitas
- ½ - 1 cup dates, soaked in water overnight
- 2 tbsp Chaiwalli Chai Caffeine Free leaves
- ¼ cup pistachios
- ⅛ cup rose petals
- ⅛ cup dried blueberries
- Preheat oven to 170C and line a baking tray with baking paper.
- Pulse almonds in a food processor for until they have broken down into chunks. Remove almonds and add to a large bowl with buckwheat, sunflower seeds, coconut and pepitas.
- Drain dates and add to food processor with chai leaves. Whizz until it forms a smooth paste.
- Add chai date paste to large bowl and mix well to ensure paste is evenly distributed amongst the granola ingredients.
- Spread granola on baking tray and bake for 30 minutes or until golden brown. Remove from oven and cool on baking tray.
- When the granola has cooled, mix in pistachios, rose petals and dried blueberries. Store granola in an airtight jar.