Wattleseed and Macadamia Nut Granola

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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.

A crunchy breakfast granola featuring toasted macadamia nuts and aromatic Australian wattleseed for a unique nutty flavor. This Australian-inspired recipe, ready in about 35 minutes, combines rolled oats, raw macadamia nuts, 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

3 cups rolled oats
1 cup, roughly chopped raw macadamia nuts
2 tbsp ground wattleseed
1/3 cup maple syrup
1/4 cup, melted coconut oil
1 tsp vanilla extract
1/2 tsp sea salt
1/2 cup dried cranberries

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Instructions

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.
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.
Step 3: Pour the wet mixture over the oat mixture and stir thoroughly to coat all the oats and nuts evenly.
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.
Step 5: Remove from oven and stir in 1/2 cup dried cranberries. Let cool completely before storing in an airtight container.