Pistachio and Chai Granola

Fri, 6 December 2019

Food author Susan Jane White is with us tonight and she's whipping up a pistachio and chai granola - perfect for Christmas Day brekkie!

 

Ingredients 

125ml extra virgin coconut oil

125ml rice malt syrup or barley malt syrup or honey

300g jumbo oat flakes

150g whole buckwheat

120g salted pistachios, shelled

5 caffeine-free chai spice blend teabags (we used Pukka), torn open

200g regular pitted dates, chopped

100g dark chocolate, such as Green & Blacks cooking chocolate, chopped into chunks (optional)

Method

Fire up your oven to 160°C (140°C if it’s a fan-assisted oven). Line your largest tray (or use two smaller trays) with non-stick baking paper.

In your biggest pot, melt the coconut oil and sweetness over a timid heat. Turn off the heat.

Now tumble in all the remaining ingredients except the dates and dark chocolate. Scrape the contents of the pan out over your lined tray(s).

Bake in the oven for 25 minutes and not a minute longer. 

Allow the granola to cool completely before stirring through the chopped dates (Medjools are even more magnificent, but can bump up the price) and glorious chunks of chocolate. 

This is magnificent stuff with ice-cold milk. Store in a tall glass jar on the kitchen counter for yuletide brekkies, or give as festive gifts to your favourite people.