Before the boy and I left for Canada last year, we took a road trip up the east coast of Australia. We went from nearly the lowest point, just outside Melbourne, and didn’t stop until we literally ran out of road to travel on up at the very top of the country in the Daintree. We hiked and ran hundreds of kilometers, drove thousands more, and lived out of the back of an SUV for 6 weeks with an air mattress and a couple of sleeping bags. We cooked on our “stovemate” (yes they even call their camping stoves mates), on the side of the highway, in rain storms and through so many heat waves , and ate more fresh mangoes and tropical fruits from roadside stands than I have ever eaten since. I can’t buy mangoes here any more because I’ve been so spoiled by the fresh ones straight off the tree in Australia.
We were also spoiled by fresh macadamias! They sold them on the side of the road at farmstands like you would see apples and potatoes sold here, bags full of fresh nuts that you just wanted to sit down and crack open . We didn’t have a nut cracker with us, but after buying a bag, I was so desperate to eat them, I cracked them open by banging on them with rocks on the ground. There were orchards upon orchards of macadamia trees just lined with these beauties, the shells filled with this milky, soft, creamy macadamia. You can’t compare them to the ones you find in the store, but somehow using them in this granola brings back so many fun Australia memories and makes me giddy with nostalgia. And longing for fresh macadamias. For now, I’ll just eat the granola.
Crunchy, nutty granola with a hit of ginger and a subtle sweetness. Perfect for breakfast on top of smoothie bowls or straight out of the jar!
Ingredients (3 cups)
- 2 cups large flake oats
- 1/3 cup raw buckwheat groats
- 1 cup macadamia nuts, roughly chopped
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup applesauce
- 1/4 cup honey
- 2 tbsp coconut oil
- 2-3 tbsp minced ginger
- 1 cup golden raisins
- In a large bowl, combine oats, buckwheat groats, cinnamon, salt and nuts.
- Meanwhile, in a small saucepan, heat coconut oil and honey until melted and then stir in ginger.
- Leave on low heat, making sure not to boil and stir often for 10-15 minutes to let ginger infuse into the honey and oil.
- Remove from heat and pour over oat mixture. Add applesauce and stir until completely combined and oats are fully coated in liquid.
- Pour oat mixture onto a baking tray lined with parchment paper and bake in preheated 350 degree oven for 25 minutes.
- Remove and flip the granola, baking on the second side for 15 minutes or until golden.
- Remove from the oven and leave the granola to cool completely. This allows it to clump together and go crunchy.
- After an hour, break up the granola and store in an airtight container or jar.
Grab yourself some oats and macadamias and get this granola into your oven. You won’t be disappointed regardless of the macadamias!