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Recipe Native Australian Skillet Granola

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

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Directions

5 mins to prep

10 mins to cook

  1. Step 1

    Heat the plant-based butter in a small cast iron pan or a regular heavy-based saucepan.

  2. Step 2

    Place the macadamias into the pan to toast off then add the oats and roast off for about 5 minutes.

  3. 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.

  4. 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