Almond Butter Granola

Home-made granola and cold milk splashed in is healthy, simple and delicious on its own, but with just a few indulgent added extras, it can be turned in a special occasion brunch dish. A variation of this dish was designed for Mother’s Day Brunch Boxes, by Wild Strawberry Catering, alongside Smoked Bacon & Egg Pies with Smoked Tomato Relish and Zhuccini & Dill Fritters with Smoked Salmon & Cream Cheese. The boxes, packed full of brunch goodies, were delivered throughout the Wheatbelt on Mother’s Day in 2018. The overwhelming feedback was that the individual cups filled with a tahini buckwheat granola and the flavours of bittersweet chocolate, yoghurt, honey and rosewater were a resounding hit. I wanted to share a similar recipe this year, although this one uses Almond Butter instead of tahini, both of which are readily available just about anywhere.

Allthough there is a fair amount of sweetness in the finished bowls, the earthy sesame and nuts balance it out, making for a very satisfying breakfast. Serve this for your friends or your mum on its own or at the end of a special brunch. Maybe with a glass of bubbly too.



4 cups oats

1 cup almonds

1/2 cup linseeds

1/4 cup sesame seeds

1/2 cup almond butter

1/4 cup grapeseed oil

1/4 cup honey

1/4 cup golden syrup

1 tsp salt

Honey Yoghurt (per person)

1/2 cup full cream pot set Greek yoghurt

1-2 tsp honey

Rosewater Jam (per person)

2 tsp strawberry jam

1/2 tsp rosewater

To Serve (optional extras)

75% cocoa dark chocolate, shaved

Fruit such as Pomegranate, strawberries, raspberries, diced plum or pear

Halva, chopped or crumbled



  1. Pulse the oats in a food processor until they are a coarse crumb, then remove to a bowl.
  2. Next blitz the linseeds until they are coarsely milled and pour in with the oats.
  3. Repeat with the almonds in the same manner and add into the oat mix, along with the sesame seeds.
  4. In a separate bowl, mix together the rest of the ingredients and stir thoroughly until very well combined.
  5. Pour the almond butter mix over the oat mix and stir very well. It may require clean hands to crumble together and even combine.
  6. Tip the contents into a deep baking tray and slowly dry out in an oven at about 140 degrees celsius for 3-4 hours or until it is very dry and golden. If, after a 3-4 hours, the mix isn’t dried out, you may need to increase the oven temperature by 10 degrees celsius.
  7. Allow the granola to cool completely, then store in an airtight glass jar or container.

Honey Yoghurt

  1. Whisk together the yoghurt and honey until evenly combined.

Rosewater Jam

  1. Whisk together the jam and rosewater until evenly combined.

To Serve

  1. Spoon the honey yoghurt into individual serving bowls.
  2. Sprinkle over 1/2 cup granola per person.
  3. Spoon the rosewater jam into each bowl.
  4. Finish with the optional extras such as shaved dark chocolate and halva.
  5. Serve immediately.


  • Seek out very good full cream pot set Greek yoghurt to make this dish. It tastes so much better!
  • For the best flavour, consume the granola within a couple of weeks of making.
  • Halva can be found in the deli section of an international foods market. It is a sweet confection make from tahini and sugar.