This simple granola mirrors the flavours of an Anzac biscuit to produce an alternative “gunfire breakfast” to mark Remembrance Day. Keep it in your pocket for Anzac Day,too.
4 cups rolled oats
1 cup raw almonds
1 cup raw macadamia nuts
½ cup extra virgin olive oil
¾ cup honey
1 tsp vanilla extract
1½ tsp flaky sea salt
½ cup coconut flakes
1 cup sultanas
milk,to serve
Heat your oven to 150C (fan-forced and conventional). Combine the oats,almonds,macadamias,olive oil,honey,vanilla and salt in a large bowl and mix well. Spread on a lined baking sheet and bake for 10 minutes,then stir through the coconut flakes and bake for another 10-15 minutes until well toasted. Allow to cool completely.
Stir through the sultanas and serve with milk. Any leftovers can be stored in an airtight container for 2-3 weeks.
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