Ube granola
Golden, crunchy clusters tinged with purple, filling the whole kitchen with their scent as they come out of the oven: homemade ube granola is nothing like the shop-bought kind.
Make it in one batch, keep it for weeks, sprinkle it over everything.
Homemade crunch
A good granola is all about balance between the oats, the fat and the sweetener.
Coconut oil and maple syrup coat the flakes, which caramelise in the oven into crunchy clusters. Ube brings its colour and a vanilla note that pairs beautifully with the nuts. Homemade, it's less sweet and far more fragrant.
The secret to big crunchy clusters: don't stir too much during baking, and above all let it cool without touching it.
Ube granola, step by step.
Simple ingredients and a few minutes: the purple breakfast, step by step.
Ingredients
- 200 g oat flakes
- 50 g chopped nuts or almonds
- 30 g melted coconut oil
- 60 g maple syrup
- 1 tbsp Kinampay ube powder (about 10 g)
- 1 pinch of salt
Equipment
- A mixing bowl
- A baking tray and baking paper
- An oven
Method
- Preheat the oven to 160 °C. Mix the coconut oil, syrup and ube powder.
- Add the oats, nuts and salt, then stir to coat well.
- Spread in an even layer on the tray and bake for 20 minutes, stirring once halfway through.
- Take out of the oven and let cool completely on the tray: the granola hardens as it cools.
The whole Breakfast family
Bowls, overnight oats, pancakes: all the morning purple, one recipe after another.
Ube Smoothie Bowl
A thick purple bowl, eaten with a spoon.
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Ube overnight oats
Morning oats, prepped the night before.
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Ube chia pudding
A creamy pudding, made the night before.
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Ube yogurt
A yogurt draped in purple sweetness.
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Ube pancakes
Soft, purple pancakes.
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Ube waffles
Crisp outside, soft inside.
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Ube French toast
French toast goes purple.
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Ube porridge
A creamy, comforting porridge.
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Ube muffins
Soft muffins for the morning.
Discover the recipe →The chef's touch
Crunch comes down to what happens out of the oven.
Watch the end of baking closely: granola browns fast and keeps cooking on the hot tray. Don't break it up while it's warm: it forms its crunchy clusters as it cools. Store it in an airtight jar.
Add dried fruit (raisins, cranberries) only after baking, otherwise they burn in the oven.
Mistakes to avoid
Three mistakes between you and a properly crunchy granola.
Explore the world of ube
Breakfast is just the beginning: explore the whole purple universe.
Drinks
Lattes, smoothies, ube frappés.
Explore →Capsules
Lattes, cappuccino, affogato… ready in 30 s.
Explore →Desserts
Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
Explore →Filipino recipes
Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Craving this purple granola?
All you need now is Kinampay ube powder.
Your questions about this recipe.
How do you make ube granola?
Coat oat flakes and nuts in a mix of coconut oil, maple syrup and ube powder, then bake for 20 minutes at 160 °C and let cool.
How do you get a really crunchy granola?
Spread it in a thin layer, stir little, and above all let it cool on the tray without touching it.
How long does homemade granola keep?
Up to 3 weeks in an airtight jar, away from moisture.
Does ube granola contain caffeine?
No, ube is caffeine-free.
What do you eat this granola with?
On yogurt, a smoothie bowl, with milk, or simply as a crunchy snack.