Maui Island Granola with Macadamia Milk
The View From the Great Island
Maui Island Granola with Macadamia Milk is a healthy, gluten free breakfast that makes you feel like you're on vacation every day!
granola serves 6, and makes 1 qt of macadamia milk
- 2 cups old fashioned rolled oats
- ¼ cup oil, use your favorite vegetable, coconut, or nut oil, I like canola or safflower
- 1 tbsp honey
- 1 tsp vanilla extract
- seeds from 1 vanilla bean
- ¼ cup dried pineapple
- ¼ cup dried mango
- ¼ cup papaya
- ¼ cup banana chips
- ¼ cup golden raisins
- ½ cup macadamia nuts (raw or roasted and salted)
- ⅓ cup toasted flaked coconut
- macadamia milk
- 1 heaping cup of raw macadamias (use only raw nuts)
- 4 cups water
- Set oven to 350F
- Chop the dried fruit into small, uniform chunks
- Give the macadamia nuts a rough chop if they are whole.
- Put the oats in a mixing bowl. Stir together the oil, honey, and vanilla extract and seeds. Drizzle over the oats and toss really well to coat all the surfaces of the oats.
- Spread the oats out on a baking sheet and bake for about 15-20 minutes, until the oats are golden. Stir the oats several times during the baking.
- Let the oats cool on the pan.
- Stir the fruits and nuts into the oats and package in an airtight container when completely cooled. I like to store my granola in the fridge if I'm not going to eat it all within a couple of days.
- To make the macadamia milk, put the raw nuts in a blender and blend until they are finely crushed. This will just take a few seconds, don't blend so long that it becomes nut butter.
- Add 4 cups of water to the blender and blend for about 30 seconds to a minute until everything is well blended and milky white.
- Pour the mixture into a muslin nut milk bag, or, if you don't have one, use several layers of cheesecloth lining a mesh strainer. Push or squeeze as much of the milk through as possible, leaving the nut solids behind.
- Keep the milk refrigerated and be sure to give it a good stir or shake before using because it will separate upon standing.
View the recipe instructions at The View From the Great Island