Macadamia Nut and Davidson’s Plum Granola Bars

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chewy homemade granola bars featuring crunchy macadamia nuts and the tart, fruity notes of Davidson’s plum, a uniquely Australian bush fruit. This Australian-inspired snack recipe, ready in about 32 minutes, combines rolled oats, macadamia nuts, chopped, dried Davidson’s plum pieces into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 12 Australian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 325°F and line an 8x8-inch baking pan with parchment paper.
  2. Step 2: In a large bowl, combine 2 cups rolled oats, 1 cup chopped macadamia nuts, 1/2 cup dried Davidson’s plum pieces, and 1/4 tsp sea salt. Stir to mix evenly.
  3. Step 3: In a small saucepan over low heat, melt 1/4 cup coconut oil with 1/3 cup honey and 1 tsp vanilla extract, stirring until smooth and combined.
  4. Step 4: Pour the warm honey mixture over the oat mixture and stir well until every oat and nut is coated.
  5. Step 5: Transfer the mixture to the prepared pan and press down firmly with a spatula to create an even layer.
  6. Step 6: Bake for 20-22 minutes until the edges turn golden brown and the center is set but still chewy.
  7. Step 7: Remove from the oven and let cool completely in the pan before cutting into 12 bars to maintain shape and texture.

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