How to make Ulu Hye's

Homemade Choc Berry Granola

This homemade Choc Berry Granola is going to make getting out of bed so much easier knowing you’ve this waiting for you! 7 ingredient, 2 steps, and from start to finish within half an hour.

* serves 1. You can also make a bulk amount and store in glass jar or container.


  • 3/4 cup oats
  • 1/3 cup mixed macadamias and pecans
  • 1 tbsp dried cranberries
  • 1 date chopped
  • 3 tsp cacao
  • 1 tbsp melted coconut oil
  • 1/2 tsp vanilla extract

  • Coconut yogurt
  • Seasonal fruit (mangoes were our choice)
  • 1/4 cup Nut Mylk Base mylk



  1. Preheat oven to 140 degrees celcius
  2. Combine all ingredients in a bowl
  3. Using your hands, combine well, squeezing some bits to create clusters adding in some good chunky texture
  4. Line a baking tray with baking paper and spread the granola blend evenly
  5. Bake for 25 minutes
  6. Top with seasonal fruit (in this case we chose delicious mangoes) nut mylk and a dollop of coconut yogurt



The cacao in this granola makes this recipe rich in magnesium, which is an essential co-factor for many functions of the nervous system. Magnesium supports sleep, energy production, muscle tension and cramps. It is very high in dietary fibre which promotes healthy bowel movements and a sense of satiety. A dairy free option with good levels of essential fatty acids and protein. Increase the nutrients even more by topping with your favourite seasonal fruit.

Always shop for produce that is in season as this generally means that it hasn’t travelled too far to arrive in your kitchen. We just love hitting the local farmers market to sample and select all of our produce as there is something so rewarding about meeting that farmer that has grown your food. Better yet, a veggie garden would be even more satisfying but for a lot of us, apartment living means that this isn’t always an option.

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