Macadamia Honey Granola
Six years ago (!) I shared my original Almond Ginger Granola recipe after I visited a local farmers stand and saw its artisanal granola on sale. I immediately went home and made my own version inspired by that visit. In the spirit of the holiday gifting season, I’m revisiting that oldie-but-a-goodie and revamping it with new ingredients so that you can make big batches and gift them to friends.
Here, I’m using traditional rolled oats and buttery macadamia nuts as my base. I add pumpkin seeds for crunch, coconut shreds for flavor, raisin and cranberries for natural sweetness, and slivered almonds for extra toastiness. What’s not to like?
A trick I’ve learned when making granola (I’ve made enough to start a small factory) is not crowding the baking sheet. We want these ingredients to crisp up, and having a full pan will actually steam the ingredients. It’ll also take longer to cook. So be generous with your sheet space! Pair this with yogurt, oatmeal, fruit, or enjoy by itself. The pictures below show a double recipe: I wanted to get some gifts ready while saving granola for myself. Let me know what you think!
Ingredients
- 3 cups traditional, old-fashioned oats
- 1 cup macadamias, coarsely chopped
- 1/2 cup slivered almonds
- 1/2 cup pumpkin seeds
- 1/2 cup coconut shreds
- 1/2 tsp salt
- 1/3 cup oil
- 1/4 cup maple syrup
- 1/4 cup honey
- 1/2 cup raisins
- 1/2 cup cranberries
Directions
- Preheat oven to 375F.
- In a big bowl, combine oats, nuts, coconut, and salt together.
- In a separate bowl, combine the oil, maple syrup, and honey and mix well. Add to the dry ingredients.
- Spread on a baking sheet, making sure not to overcrowd it.
- Bake for 20 minutes, stirring every 10 minutes. Stir in dried fruit and return to oven for 5-10 more minutes until light golden brown.
- Cool to room temperature. Store in airtight container for up to a week. Enjoy with yogurt, smoothies, acai bowls!
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