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Lyndey Milan recipe for macadamia granola

Lyndey Milans macadamia granola

Preparation time
5 minutes
Cooking time
15 minutes

Lyndey Milan's recipe for macadamia granola is a delicious way to enjoy seasonal macadamias at breakfast!


2 tbsp (40ml) macadamia oil

½ cup (70g) raw macadamia nuts, halved or roughly chopped

½ tsp ground cinnamon

Good pinch each ground nutmeg, ginger, cloves, cardamom

1 1/3 cups (120g) rolled oats (not quickcooking oats)

40g dried cranberries or dried blueberries, roughly chopped

½ cup coconut flakes

2 tbsp roasted, unsalted sunflower seeds or pepitas

2 tbsp chia seeds

1 tbsp real maple syrup or honey, or more to taste

1/3 tsp natural vanilla extract


To serve

Fruit in season

Thick Greek-style yoghurt

Recipe by Lyndey Milan

Photography by John Paul Urizar

Styling by Michaela Le Compte

Food Prep by Sarah-Jane Hallett

Tiles supplied by Surface Gallery


1. Pre-heat oven to 160ºC (140ºC fan-forced).

2. Toss the macadamias and oil with the spices in a baking tray and place in the oven for approx. 5–10 minutes until the nuts are golden, shaking halfway. Remove and cool.

3. Combine rolled oats, dried fruit, coconut flakes, sunflower seeds, chia seeds, maple syrup and vanilla extract in a medium bowl and mix well. Place in another baking tray, lined with baking paper. Bake 20–25 minutes until lightly golden, stirring a couple of times.

4. Mix macadamias and oat mixture well and store in an airtight container.

5. Serve with seasonal fruit and Greek yoghurt, if desired.


Lyndey’s Note

Real maple syrup is a much superior product to maple-flavoured syrup.

Preparation Time
5 minutes
Cooking Time
15 minutes