Tropical Granola Bars Recipes

CRUNCHY GOLDEN TROPICAL GRANOLA

Steps:

• Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
• Put half of the broken banana chips in a food processor. Process until finely ground to the consistency of breadcrumbs. Alternatively, crush the chips in a resealable plastic bag with a rolling pin. Set aside.
• Combine the remaining broken banana chips with the oats, dried pineapple and mango, macadamia nuts, coconut chips and sesame seeds in a large heatproof bowl. Set aside.
• Stir to combine the coconut oil with the maple syrup, vanilla extract, cinnamon, ground ginger and salt in a small saucepan. Cook over medium heat until just warm, about 2 minutes. Pour into the large bowl and stir to combine, ensuring everything is evenly coated. Sprinkle with the ground banana chips and stir again to evenly coat the granola.
• Spread the granola on the prepared baking sheet in an even layer. Bake until evenly golden brown, 35 to 40 minutes, stirring 3 times (about every 10 minutes), to ensure it toasts evenly. Remove from the oven and let cool completely before storing.
• Enjoy the granola as is, in milk or as a topping for yogurt, parfaits, smoothie bowls, ice cream or fruit salad.

TROPICAL ROADIE BARS

Steps:

• Line a small cookie sheet or quarter sheet pan with parchment paper. Spray lightly with nonstick spray.
• Spray a large bowl. Add the almonds, pecans, dried pineapple, millet, oats and coconut flake and stir well.
• In a medium saucepot fitted with a candy thermometer, add the brown sugar, maple syrup, pineapple juice concentrate and salt; mix together with a heatproof spatula. Place the pot over high heat and cook the syrup to the soft-ball stage (240 degrees F), about 10 minutes.
• Pour the syrup over the nut mixture and toss well. Scrape onto the prepared cookie sheet and press firmly and evenly into a tight, compact layer. Cool for about 20 minutes in the refrigerator.
• Transfer to a cutting board and cut into 16 to 20 bars. Store in an airtight container.

TROPICAL GRANOLA BARS

Steps:

• Melt margarine spread, brown sugar, peanut butter. Bring to boil and remove from heat and cool for 10 minutes. Whisk in egg white & almond extract.
• Mix dry ingredients thoroughly while gradually introducing the above mixture.
• Press mixture into a lightly greased jelly roll pan.
• Bake at 325 for 20 minutes. Cut bars after cooling with a pizza cutter.

TROPICAL GRANOLA BARS

Steps:

• Mix dry ingredients and then add wet ingredients. Be sure that you mix everything thoroughly. You can use your hands for this if you want.
• Press (firmly) into a greased jelly roll pan.
• Bake at 350 degrees for 15-18 minutes.
• Cut into pieces as soon as you take them out of the oven. A pizza cutter works well for this step.
• Cool and wrap. May be frozen. I wrap each piece in wax paper and then freeze them in a ziplock bag.
• Note: If you can't find almond flour, you can use your blender or food processor to finely grind almonds and get a similar product. All the flours are interchangeable, so use what you like or have on hand. The mixture I have here does not destroy the tropical flavors, but feel free to experiment. The flours are just a binder that add nutrients.