Homemade Crispy Granola with Mango-Chia Pudding


During the week when I have my diary full of appointments, there is not enough time for me to be innovative in creating fabulous breakfast recipes. To be honest, I usually eat the same kind of breakfast 5 days in a row. Oats, fruits, seeds, nuts. In order to have enough time for my yoga session in the morning, I prefer to prepare the breakfast in the evening, put it in some jar and if necessary, take it with me wherever I go. From Monday to Friday I experiment with dinner or lunch recipes. But on weekend you can call me breakfast queen.


Last weekend I made this nourishing granola with creamy chia-mango pudding. I walked through our home with eyes closed like a moon walker, following the smell from the oven. It brought me everywhere- to a warm caribbean beach, to an autumn walk into the woods, in a hidden, warm shelter on the top of a lonely mountain. And when I woke up, I found myself at the best place I could be: in my kitchen, starring trough the window, listening my husband making the coffee for us.


After we ate the first portion of this treat, I immediately made a second one- but with doubled amount. I stored it in the jars, and enjoyed it for the whole following week. You can combine this granola with any kind of toping you like. I was addicted to this yoghurt-chia-mango combo, but it works with almost everything. Or, you can eat it without anything as a crunchy snack. It takes 20 minutes to make it and you have breakfast for the whole week! So, come on, everybody has that much time for cooking! Shake it baby!


Homemade Granola

Ingredients (for one bigger glas jar):

100 g oats
50 g almonds, roughly chopped
50 g hazelnuts, roughly chopped
50 g pumpkin seeds
30 g flax seeds
30 g shredded coconut, unsweetened
1 lemon, it’s zest, shredded
3 Tsp maple syrup (or fluid honey)
1 1/2 Tsp coconut sugar (optional, but so, so tasty!)
1 1/2 tsp vanilla extract

Other combining ideas (walnuts, cashews, buckwheat, quinoa, sunflower seeds, cinnamon, etc.)


1. Preheat oven to 175°C.
2. In a large bowl combine almonds, hazelnuts, pumpkin seeds, flax seeds, coconut, coconut sugar, maple syrup (or honey), vanilla extract and lemon zest. Stir everything to combine.
3. Spread mixture out in an even layer on a lined baking sheet and press firmly with the spoon  to ensure that the mixture is compact. Bake for 10 minutes. Remove from oven, flip granola in large chunks, and place back in oven to bake for another 10 minutes, stirring every 3-4 minutes until toasted and fragrant.

Mango-Chia Topping

Ingredients (serves 2):

200 ml mango purée (1 mango, pealed and blended or puréed)
4 Tsp Chia seeds+ 12 Tsp water
4 Tsp yoghurt of your choice (I used Greek style, but soya would also work)
1 tsp turmeric powder
few fresh basil leaves

(Other combining ideas: Hemp seeds, figs, bananas, almond milk, lavendel, cocoa powder etc.)


1. In a small sauce can combine chia seeds with water and leave for 20 min. to soften.
2. In each of serving bowls (or jars) first spread chia seeds that you cover with a layer of yoghurt. Add mango purée and finish with 2-3 spoons of homemade granola. Garnish with turmeric and basil leaves. Have a wonderful moon walking!



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