Recipe Native Australian Skillet Granola
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.
Recipe: Simon Toohey
