A great summer-inspired breakfast shouldn’t be reserved for just summertime. Great fresh flavours that remind us of warm days on the deck in the Queensland sun are easier to create than you might think.
A great example is this simple macadamia and coconut granola that can be made in 20 minutes and stored for up to 2 weeks.
Macadamia & Coconut Granola
- 3 cups rolled oats
- ⅓ cup pepitas
- ½ cup shredded coconut
- ¾ cup chopped macadamias
- ¼ cup linseed
- 2 tbsp macadamia butter
- ¼ cup melted coconut oil
- 1 tsp vanilla paste
- 1 tsp ground cinnamon
- Pinch of sea salt
- ½ cup rice malt syrup
To start, preheat oven to 165 degrees (fan forced). Line two baking trays with baking paper.
Combine oats, macadamias, linseed, coconut and pepitas in a large mixing bowl.
Heat and stir macadamia butter (or regular butter), coconut oil, rice malt syrup, cinnamon, salt and vanilla paste in a pan over low heat until smooth. Pour mixture into dry ingredients, mixing well.
Spread over baking trays and bake for 10 minutes. Stir well and bake for another 5 minutes. Stir and bake for a further 3 minutes.
Check at 2 minute intervals to ensure granola is not burning.
Remove from oven when evenly golden.
Serve with your choice of yoghurt and seasonal fresh fruit.
Credit: RACQ Living