Native Australian Skillet Granola Recipe
Protein-packed
Soy-free option
Freshly Picked
Easy peasy
Super quick
Kid-friendly
Breakfast & brunch
This ain’t your typical bowl of granola. A few potent native Australian plants kick this mixture up a notch — in flavour, aromas, and certainly in nutrition. It is reason to get out of bed in the morning!
You will need
Serves 2
- 50g plant-based butter
- 1 1/2 cup rolled oats
- 1/2 cup macadamias, roughly chopped
- 1 teaspoon toasted wattleseed
- 1/2 cup toasted coconut slithers
- Pinch lemon myrtle, powdered
- Pinch anise myrtle, powdered
- Pinch cinnamon, powdered
- Pinch salt
- 1/2 teaspoon dried Kakadu plum powder
- 2 tablespoons golden syrup
To serve
- Strawberry gum syrup*
- Kakadu plum powder
- Coconut yoghurt
Recipe: Simon Toohey
Directions
-
Step 1
Heat the plant-based butter in a small cast iron pan or a regular heavy-based saucepan.
-
Step 2
Place the macadamias into the pan to toast off then add the oats and roast off for about 5 minutes.
-
Step 3
Add the wattleseed and toast off again for a minute. Spoon in the powders and salt and stir through. Then add in the golden syrup, cooking on medium-low.
-
Step 4
Top your granola with coconut yoghurt, strawberry gum syrup and a pinch of Kakadu plum powder to serve.
Hot tip!
*This special ingredient, along with lots of other native Australian plant foods, can be found at Melbourne Bushfoods.
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
Recipe: Simon Toohey
