Maple Macadamia Yogurt Granola
Equipment
- Baking Sheet, Large and Rimmed
- Mixing Bowl, Medium
- Mixing Bowl, Small
- Whisk
Ingredients
For the Granola
- 1⅓ cups Old-Fashioned Rolled Oats
- 2 tablespoons plus 2 teaspoons Wheat Germ
- 2 tablespoons plus 2 teaspoons Macadamia Nuts coarsely chopped
- 1 tablespoon plus 1 teaspoon Arrowroot Powder
- ⅛ teaspoon Fine Sea Salt
For the Yogurt Coating
- 2 tablespoons plus 2 teaspoons Vanilla Soy Yogurt
- 1 tablespoon plus 1 teaspoon Coconut Oil melted
- 1 tablespoon plus 1 teaspoon Pure Maple Syrup
Instructions
For the Granola
- Preheat the oven to 350°F (180°C).
- Line a large rimmed baking sheet with parchment paper.
- Combine the rolled oats, wheat germ, macadamia nuts, arrowroot powder, and sea salt in a medium mixing bowl.
- Stir until the dry ingredients are evenly distributed.
For the Yogurt Coating
- Place the vanilla soy yogurt in a small mixing bowl.
- Add the melted coconut oil and maple syrup.
- Whisk until smooth and thoroughly combined.
- Pour the yogurt coating over the granola mixture.
- Stir until all the dry ingredients are evenly coated.
For Baking and Cooling
- Spread the coated granola evenly over the prepared baking sheet.
- Bake for 8 minutes.
- Remove the baking sheet from the oven.
- Stir the granola thoroughly to encourage even browning.
- Return the baking sheet to the oven.
- Bake for another 8 minutes until the granola is golden brown.
- Remove the granola from the oven.
- Spread it into an even layer without stirring again.
- Let the granola cool completely on the baking sheet.
- Break the cooled granola into clusters.
- Transfer it to an airtight container.
- Store the granola in the refrigerator.
Notes & Wine Advice
Serving Suggestions
Serve the granola with soy yogurt, fresh berries, sliced banana, or plant-based milk. It can also be layered with fruit and additional yogurt to make a breakfast parfait or packed into small portions for snacking.Recipe Notes
This recipe is not gluten-free because wheat germ contains gluten. Spread the mixture in an even layer and stir it after eight minutes to prevent uneven browning. Let the granola cool completely before breaking it into clusters.Variations
Replace the macadamia nuts with pecans, almonds, walnuts, or hazelnuts. Add dried cranberries, raisins, coconut flakes, cinnamon, or dairy-free chocolate chips after baking. Plain soy yogurt can replace vanilla yogurt for a less sweet result.Storage
Store the completely cooled granola in an airtight container in the refrigerator for up to two weeks. Keep moisture out of the container to preserve the crisp texture. The granola can also be frozen for up to two months.Wine Advice
A lightly sparkling Moscato d’Asti complements the maple syrup and buttery macadamia nuts when serving the granola as a dessert. Sparkling apple cider is a suitable alcohol-free alternative.Nutrition values
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About Macadamia Yogurt Granola
Macadamia Yogurt Granola combines rolled oats, wheat germ, buttery macadamia nuts, coconut oil, maple syrup, and vanilla soy yogurt. Arrowroot helps bind the ingredients into crisp clusters, while the yogurt adds a subtle creamy flavour. The finished granola is lightly sweetened and suitable for breakfast, brunch, or snacking.
This recipe makes four portions and requires only 16 minutes in the oven. Stirring halfway through distributes the ingredients and encourages even browning. After baking, the granola must cool completely because the clusters become firmer and crisper as their temperature drops.
Preparing the Dry Mixture
Combine the oats, wheat germ, arrowroot, macadamia nuts, and salt thoroughly before adding the wet ingredients. This distributes the arrowroot evenly and prevents concentrated patches. Coarsely chopping the macadamia nuts provides texture while keeping the pieces large enough to remain noticeable.
Wheat germ contributes a mildly nutty flavour and additional texture. It is derived from wheat and therefore contains gluten. Despite the original classification, this recipe is not suitable for a gluten-free or wheat-free diet. People with allergies or intolerances should always check the packaging of every ingredient.
Maple Macadamia Granola
This maple macadamia granola uses pure maple syrup for gentle sweetness and caramelisation. Coconut oil helps the oats brown and crisp, while vanilla soy yogurt gives the coating more body than a standard mixture of oil and syrup. Use unsweetened or lightly sweetened yogurt if you want to control the final sweetness.
Whisk the coconut oil, maple syrup, and yogurt until smooth. If the yogurt is very cold, the melted coconut oil may begin to solidify. Let the yogurt reach room temperature first or warm the mixture very gently until it becomes fluid enough to coat the oats evenly.
Baking Crisp Clusters
Spread the mixture evenly over a large rimmed baking sheet. A crowded or very thick layer may remain soft in the centre, while a thin edge can brown too quickly. Stir after eight minutes and redistribute the mixture before returning it to the oven.
Once baking is complete, press the granola into a relatively even layer and leave it undisturbed. Breaking it apart while warm produces small crumbs rather than substantial clusters. For a fruitier version with chocolate, try our White Chocolate Raspberry Granola.
Serving Ideas and Variations
Serve the granola with soy yogurt, oat milk, fresh berries, sliced banana, or stewed fruit. It can be layered in glasses with yogurt and fruit to create a breakfast parfait. Small portions also work well as a topping for smoothie bowls or plant-based ice cream.
Replace the macadamia nuts with pecans, almonds, hazelnuts, or walnuts. Cinnamon, cardamom, shredded coconut, dried cranberries, or raisins can be added for variation. Mix dried fruit or chocolate into the granola after baking so these ingredients do not burn.
For a warm breakfast alternative, serve smaller portions alongside our Coconut Cardamom Rice Porridge. The granola can also provide a crunchy topping for fruit salad, chia pudding, or baked apples.
Storage and Food Safety
Allow the granola to cool completely before transferring it to an airtight container. Trapped warmth produces condensation, which quickly softens the oats. Refrigerate it for up to two weeks, particularly because the coating contains soy yogurt.
Use a clean, dry spoon and close the container immediately after serving. The granola can also be frozen for up to two months. Follow current FDA safe food-handling guidance when cooling and storing prepared foods.
With its crisp oat clusters, creamy yogurt coating, maple sweetness, and buttery nuts, this granola provides a practical homemade breakfast that can be prepared ahead and served in several different ways.