Native flavours skillet granola

Macadamias, wattleseed and lemon myrtle bring wonderful flavour to this easy granola.

Credit: Freshly Picked with Simon Toohey

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 50 g plant-based butter
• 1½ cups rolled oats
• ½ cup macadamias, roughly chopped
• 1 tsp toasted wattleseed
• ½ cup toasted coconut flakes
• Pinch powdered lemon myrtle
• Pinch powdered anise myrtle
• ½ tsp dried Kakadu plum powder
• Pinch ground cinnamon
• Pinch salt
• ⅓ cup chopped dried apricot
• 2 tbsp golden syrup

To serve

• Strawberry gum syrup
• Kakadu plum powder
• Dairy-free coconut yoghurt

Instructions

1. Heat the plant-based butter in a small cast iron pan or a regular heavy-based saucepan.
2. Place the macadamias into the pan to toast off then add the oats and cook off for about 5 minutes. 
3. Add the wattleseed and toast off again for a minute.  Spoon in the powders, cinnamon, salt and chopped apricot and stir through. Then add in the golden syrup, cooking on medium-low.
4. To serve, top granola with coconut yoghurt, strawberry gum syrup and a pinch of Kakadu plum powder.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.