Macadamia Nut and Wattleseed Crunchy Granola

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A toasted granola blend featuring crunchy Australian macadamia nuts and fragrant ground wattleseed for a nutty, aromatic breakfast or snack. This australian-inspired breakfast ready in about 45 minutes combines rolled oats, roughly chopped macadamia nuts, sunflower seeds 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 280 calories and feeds 8, 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: 35 min Serves 8 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 325°F (160°C) and line a large baking sheet with parchment paper.
  2. Step 2: In a large mixing bowl, combine 3 cups rolled oats, 1 cup roughly chopped macadamia nuts, 1/2 cup sunflower seeds, 1/2 cup unsweetened shredded coconut, 2 tsp ground wattleseed, 1 tsp cinnamon, and 1/4 tsp salt. Stir until evenly mixed.
  3. Step 3: In a small bowl, whisk together 1/3 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
  4. Step 4: Pour the wet mixture over the dry ingredients and use a spatula to mix thoroughly until every oat cluster is coated.
  5. Step 5: Spread the mixture in an even layer on the prepared baking sheet and bake for 20 minutes, then stir gently to turn the granola and bake for another 15 minutes until golden and fragrant.
  6. Step 6: Remove from the oven and let cool completely on the sheet; the granola will crisp up as it cools. Store in an airtight container for up to two weeks.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia Nut and Wattleseed Crunchy Granola take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Macadamia Nut and Wattleseed Crunchy Granola?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Macadamia Nut and Wattleseed Crunchy Granola?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia Nut and Wattleseed Crunchy Granola for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia Nut and Wattleseed Crunchy Granola?

Australian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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