Lately, I have been really enjoying making my own granola. It is almost impossible to find granola in the supermarket which is sugarfree. And since my job is to make sweet things healthy I started looking into ways to sweeten up my version of a macadamia nut granola which I am going to share with you today. The recipe is inspired by my ‘second home’ – New Zealand. Back in the days in Auckland we had our own macadamia nut tree in the garden – among passionfruit and grapefruit trees. I know, sounds pretty much like paradise right? And it was! Cracking a macadamia nut from your own garden is so special and satisfying.
Macadamias have had quite a bad reputation for being a fatty nut. Same thing we said about avocados. Now we know avocados are amazing and that’s also true for macadamias. So I found some recipes suggesting that banana puree could do the trick to sweeten granola. And it turned out beautifully. The banana really complemented the taste of the toasted macadamia nuts. I am so happy with the result. What do you reckon? (as the kiwis would say)
Decadent Toasted Macadamia Nut Granola (sugarfree)
- 6 cups organic rolled oats
- 1 ½ cups walnuts (chopped or as a whole)
- 2 bananas (pureed)
- 1 ½ cup macadamia nuts (chopped) – I use the NOAN macadamia nuts
- 1 tsp fine sea salt
- content of 1 vanilla pod
- 1 tbsp cinnamon
- 1 cup flaxseed
- 1/2 cup mild olive oil
- 1 cup coconut slices
- 3/4 cup agave syrup (honey will work if you are not a vegan)
In a clean bowl mix all the dry ingredients: oats, nuts, salt, cinnamon, flaxseed, coconut slices. In a second bowl mix all the wet ingredients: olive oil, syrup, vanilla and the pureed banana. Then add the wet to the dry mix and combine well. Line a baking tray and spread the granola mix onto the tray evenly to make sure it will bake evenly. Preheat the oven to 180 degrees and bake the granola for 30 minutes until looks slightly golden. Check it frequently to make sure it doesn’t burn! From my experience you can stir the granola once in a while but I love those granola clusters so I am not wasting time stirring the granola – just letting it bake! After you have removed the granola from the oven make sure to let it cool before filling it into a glass container. It keeps fresh for about 4 weeks in a cool dry place.