Wattleseed and Macadamia Nut Granola

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

A crunchy breakfast granola featuring toasted macadamia nuts and aromatic Australian wattleseed for a unique nutty flavor. This australian-inspired breakfast ready in about 35 minutes combines rolled oats, roughly chopped raw macadamia nuts, ground wattleseed 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 320 calories and feeds 6, 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: 25 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F (160°C). In a large mixing bowl, combine 3 cups rolled oats, 1 cup roughly chopped raw macadamia nuts, 2 tbsp ground wattleseed, and 1/2 tsp sea salt.
  2. Step 2: In a small bowl, whisk together 1/3 cup maple syrup, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
  3. Step 3: Pour the wet mixture over the oat mixture and stir thoroughly to coat all the oats and nuts evenly.
  4. Step 4: Spread the granola mixture on a large baking sheet lined with parchment paper in an even layer. Bake for 25 minutes, stirring halfway through to ensure even toasting, until golden brown and fragrant.
  5. Step 5: Remove from oven and stir in 1/2 cup dried cranberries. Let cool completely before storing in an airtight container.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 35 minutes (10 min prep + 25 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 Wattleseed and Macadamia Nut 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 Wattleseed and Macadamia Nut 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 Wattleseed and Macadamia Nut Granola for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Wattleseed and Macadamia Nut 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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