This superfood granola incorporates a large amount of nuts, seeds and grains that have high nutritional integrity. 

4-5 cups





Skill level

Average: 4 (2 votes)

Macadamias have a way of elevating the everyday nut situation. Where most nuts are creamy and delicious, macadamias take that lusciousness to the next level. Besides munching on macadamias, I never had them in any other form until this past summer when my husband and I were in LA and we ordered some iced coffees. The man behind the counter went on about how they handmade their almond-macadamia milk. I'm glad he gave me that long spiel, because honestly, it has changed the nut-milk game in my eyes! 


  • 1 cup rolled oats
  • 1 cup quinoa flakes (see Note)
  • 1 cup puffed millet (see Note)
  • 1 cup raw nuts (such as equal parts almonds, walnuts and pecans)
  • ¼ cup pumpkin seeds (pepitas)
  • ¼ cup hemp seeds
  • ¼ cup sunflower seeds
  • 2 tbsp chia seeds
  • 2 tbsp sesame seeds
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp fine sea salt
  • 80 ml (⅓ cup) maple syrup
  • ¼ cup unrefined coconut oil
  • sliced pear or apples, toasted coconut flakes, fresh berries and goji berries, to serve (optional)


Almond-macadamia milk

  • ½ cup blanched almonds
  • ½ cup raw macadamias
  • 1 litre (4 cups) filtered water
  • 1 vanilla bean, split, seeds scraped (or 1 tsp vanilla extract)
  • pinch of fine salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time overnight

You will need to begin this recipe 1 day ahead. 

To make the almond-macadamia milk, combine the nuts in a large bowl and cover with water. Cover with a fitted lid or plastic wrap and soak overnight.

Drain the nuts and transfer to a high-speed blender. Add the filtered water, salt and vanilla bean seeds, and blend for 1 minute or until thoroughly combined (mixture should look wet and clumpy). Line a fine-mesh sieve with a nut milk bag or 3 layers of cheesecloth (you could also use a large clean tea towel) and place over a large bowl. Pour nut milk mixture into the nut bag, gather the sides of the bag and wring out as much liquid as possible. Place the nut meal aside (you can reserve it for baking purposes or it can be dehydrated and made into flour). Transfer the nut milk to an airtight container and store in the fridge. Shake milk before serving.

To make the superfood granola, preheat the oven to 150ºC and line a rimmed baking tray with baking paper. In a large bowl, mix all the dry ingredients thoroughly. Warm the maple syrup in a saucepan on the stovetop or in a bowl in the microwave. Add the coconut oil and give it a stir to ensure the oil has melted fully, then pour over the nut, grain and seed mixture. Stir for 1 minute until well combined, then transfer the granola to the prepared baking tray and spread evenly.

Bake the granola for 40-45 minutes, rotating halfway through, or until golden. Remove from the oven and let cool completely. Store in an airtight container at room temperature.

To assemble, divide the granola among bowls or glasses, pour over the nut milk and top with pear, coconut and berries if desired. Enjoy!



• I understand that some ingredients are not readily available to all, so feel free to substitute or swap some seeds, nuts or grains for what you have on hand.
•  Quinoa flakes are available from health food stores. Substitute cooked quinoa.  
•  Substitute puffed millet with puffed quinoa, puffed amaranth or puffed brown rice (just make sure they don't contain any added sweeteners), available from the selected supermarkets or health food stores.  
• To sweeten the almond-macadamia milk, soak pitted dates with the nuts overnight. Alternatively, sweeten the milk with honey or maple syrup.


Recipe from dolly and oatmeal by Lindsey S. Love with photographs by Lindsey S. Love.