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Breakfast bowl with macadamia maple cardamom, flaked coconut and fig crunch

Macadamia breakfast bowl

Having a jar of crunch in the pantry means you may be tempted to eat this more often than just at breakfast time. It also makes a great snack just on its own and the macadamias add filling protein. Whatever fruit you fancy can be used as a substitute, for example, during winter you may wish to use poached pears or apples.  


For the crunch:

1 cup whole macadamias

¼ cup finely chopped macadamias

1 cup flaked coconut

5 dried figs, chopped into 1cm pieces

½ teaspoon ground cardamom powder

2 teaspoons vegetable oil

2 tablespoons maple syrup

To serve

500ml coconut yoghurt

4 fresh figs, quartered

2 white nectarines, halved and cut into thirds

125g blackberries and blueberries

2 plums, halved

1 small dragon fruit, quartered

For the crunch, preheat oven to 180°C. Place all the ingredients in a bowl and stir to combine. Place the mixture on the oven tray and cook for 7-10 minutes, watching carefully, until the coconut is golden. Allow to cool completely before serving. Store in an airtight container or jar.
To serve, divide the coconut yoghurt between 4 bowls and top with the fruit. Sprinkle with the crunch and serve immediately.

Categories: everyday

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