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Mylk + Ko Granola Guide

I Chews You

Mylk + Ko Granola Guide

If you have ever visited New Farm's cozy cafe, Mylk + Ko, then it's safe to assume that you must have tried at least one of their many (and much loved) açai bowls.

And if you've tried their acçai bowls (and if you're like us) you must have been itching to get your hands on their house-made granola, lucky for us the moment has come... Mylk + Ko is now selling 600g bags of their granola goods in-store!

Heres a few reasons why we're absolutely obsessed with their granola. Firstly, they bake their granola in-store, meaning no nasties, and they have complete control over what goes in there (spoiler alert: it's mainly made with love).

They dehydrate their granola, meaning it's baked low and slow (just how we like it) giving it that delicious chewy texture rather than become hard and crumbly in the oven.

Secondly, it's made from oats, almonds, coconut, organic brown rice syrup (which is a low sucrose/ fructose, natural sweetener) coconut oil and vanilla, get ready for granola galore.

They do also offer a gluten-free version that uses quinoa flakes instead of oats, but be sure to contact the store if you are interested in buying it!

AND there's a CHOCOLATE VERSION?! It's all the good bits PLUS raw cacao powder & vegan Belgian chocolate chips (this one's our personal fave). It's honestly the perfect combination, and it's excellent as an on-the-go snack, or breakfast, with your milk or yoghurt.

But it doesn't stop there! Oh no, the lovely Mylk + Ko team have created a few recipes featuring their granola! It's all so very exciting!

Go on, have a little scroll for some tasty granola recipes!

Granola Cups

Ingredients:

1/2 cup – 1 cup Mylk + ko chocolate granola
1/2 cup raw cacao powder
1/2 cup coconut oil
1/2 cup brown rice syrup or maple syrup
All natural peanut butter
Fresh raspberries (optional)
Large 6 cup Silicon muffin pan

Method:

1. Make your raw chocolate – using a whisk mix the cacao powder, coconut oil and brown rice syrup (or maple) until smooth and there are no cacao lumps.

TIP: If you can’t get it to a really smooth consistency feel free to add 1/2 tablespoon coconut milk however, make sure the milk is at room temperature otherwise it will seize the coconut oil and your raw chocolate will become even more lumpy!

2. Fill your granola cups – pour two tablespoon’s worth of raw chocolate in the bottom of each cupcake pan. Top it with granola, peanut butter and fresh raspberries. Alternatively, you could do some just with granola so it’s a crunchy treat. To be honest there are so many fillings you could opt for here so it’s really up to you! You want to fill your muffin pan up to half way or 2/3.

TIP: if you don’t have a silicon mould you can use a regular muffin pan but make sure to line with

3. Top your granola cups – pour the rest of the raw chocolate on top of your fillings (it should be another 2 tablespoons per cup). Place it in the freezer to set overnight or for at least 2 hours.

TIP: we loved topping our granola cups with a little extra granola for an extra layer of crunch!

GRANOLA BARS

(makes 6 bars)

Ingredients Base:

3 cups @mylkko granola (we chose chocolate)
6 tablespoons almond butter (or peanut butter)
3 tablespoons coconut oil
1 cup brown rice syrup (or maple syrup but you may need to do only 3/4 cup as maple syrup tends to be sweeter)
1 teaspoon vanilla
Small pinch of salt

Ingredients Icing:

1/2 cup coconut oil
1/2 cup brown rice syrup (or maple syrup)
1/2 cup raw cacao powder

1 square brownie baking tin, lined with baking paper

Method:

1. Make your caramel – combine your nut butter, coconut oil and sweetener in a saucepan over low heat. Continue mixing it with a wooden spoon until it starts to bubble and combine (about 3 – 5 minutes). Pour it into a mixing bowl.

2. Add your granola, vanilla and salt to the mixing bowl and mix until combined. Press your mixture into a baking tin until it is nice and smooth. Put in the fridge or freezer to set while you make the icing.

3. Prepare your icing – using a whisk mix the cacao powder, coconut oil and brown rice syrup (or maple) until smooth and there are no cacao lumps.

TIP: If you can’t get it to a really smooth consistency feel free to add 1/2 tablespoon coconut milk however, make sure the milk is at room temperature otherwise it will seize the coconut oil and your raw chocolate will become even more lumpy!

4. Assemble – pour your icing mixture over your granola base. Place in the freezer for 2 hours to set. Take out of the freezer once the icing has set and cut into your desired shapes. You may need to let it sit at room temperature for 15 minutes to make it easier to cut.

SMOOTHIE BOWL

Bowl Ingredients:

3 – 4 frozen bananas depending on size
2 tablespoons milk of choice
1 tablespoon natural peanut butter
1/2 teaspoon cacao powder

A blender or food processor

Toppings:

@mylkko chocolate granola
Fresh fruits – we opted for banana
Natural peanut butter
Coconut flakes
Brownie Stars (recipe below ↓)
Whatever else your heart desires – be creative!

Method:

1. Make your smoothie bowl by adding your milk of choice, cacao, peanut butter and frozen bananas to your blender and blending until smooth and creamy. If it is not blending properly add a little more milk until you get the right consistency but keep in mind that the more milk you add the runnier your bowl will be and you won’t get that thickkkk consistency.

2. Spoon your consistency into a bowl and top it with granola, fruit, more peanut butter (yes please!), brownie stars (fancy) and coconut flakes (or anything else you desired).

3. DEVOUR!

Brownie Stars Ingredients:

1/2 cup dried dates
3 tablespoons almonds meal
3 tablespoons cacao powder
1/2 tablespoon coconut oil
small pinch of salt
1/4 teaspoon vanilla
1 tablespoon peanuts

Silicon mould

Method:

1. In a food processor process the dates until broken up into small pieces. Add your almond meal, cacao and salt until combined. Add the vanilla and coconut oil. Once you add the liquids in the mixture should be coming together – if not and it is still a little dry add a little more coconut oil bit by bit until you can form a ball with it in your hands (as you would a protein ball). If it is too wet add more almond meal until you get the right consistency.

2. Press a little mix into each mould. Set in the fridge or freezer for an hour to set then pop them out as needed.

We hope you love this recipe as much as we do. Don’t forget to tag Mylk + Ko in your recipes @mylkko #mylkko.

About the Author

Ysabelle Alesna

Ysabelle Alesna

Out in the beaches of Australia, you can find this charismatic girl laying in the sand with a sangria in one hand and her book in the other. If she's not at the beach, you can catch her on the hunt for the best tacos in Brisbane. She's a sucker for romance or fiction books, but also enjoys her true crime and murder podcasts.