Macadamia Crunch Granola

Your kitchen will smell amazing when baking this because of the cinnamon, almond butter and maple syrup. To mix things up a little, we've opted for quinoa flakes in place of oats for this granola. And to add a little bite we've thrown in some yummy macadamias.

Quinoa is actually a type of seed and is one of only a few plant foods that contains all essential amino acids. So subbing quinoa flakes in place of oats will add a little more protein to your brekkie. It also adds some unsaturated fats, like oleic acid and alpha-linolenic acid, which has been shown to improve insulin sensitivity - this is particularly beneficial for diabetics and pre-diabetics. The macadamia nuts adds a healthy dose of calcium, magnesium, iron and energy boosting B vitamins.


  • 150g quinoa flakes (you could also use regular oats)
  • 2 TBSP almond butter
  • 2 ½ TBSP coconut oil
  • 2 ½ TBSP maple syrup
  • 40g macadamia nuts - roughly chopped
  • 2 TBSP almond meal
  • 1 tsp cinnamon powder


  • Preheat the oven to 150°C.
  • Melt the coconut oil in a pot on a low heat.
  • Stir in the almond butter, maple syrup and cinnamon.
  • Combine the macadamia nuts with the quinoa flakes and almond meal.
  • Pour the coconut oil mixture over the quinoa mixture and mix well.
  • Pour the mixture into a baking dish – we prefer to use a ceramic dish because it’s less likely to burn!
  • Bake for 30-35 minutes – making sure to stir every 5-7 minutes.