Tropical Granola With Dried Mango Recipes
CRUNCHY GOLDEN TROPICAL GRANOLA
I love tropical fruits for many reasons-they are sweet and juicy, have a luscious texture and fragrance, can be used in both savory and sweet dishes and they store well in the freezer. When tropical fruits are not in season, I buy them dried to make a granola that I can enjoy any time of the year. Coating the granola with finely ground banana chips is one way I ensure every bite has that punch of tropical flavor!
Provided by Food Network
Time 1h55m
Yield 7 cups
Number Of Ingredients 14
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.
REBECCA'S TROPICAL GRANOLA GRABBERS
Made these as an alternative to chocolate chip cookies and the kids loved them! You can mix and match the nuts and dried fruits you prefer. Store tightly covered.
Provided by Miss Green
Categories Desserts Fruit Desserts Banana Dessert Recipes
Time 1h
Yield 20
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; spread coconut on top.
- Blend granola in a food processor until finely ground. Set aside in a bowl.
- Toast coconut in the preheated oven until lightly browned, about 5 minutes. Let cool. Transfer to the food processor and pulse until finely chopped. Mix into granola. Add flour, baking soda, and salt; whisk until mixed evenly.
- Blend banana chips in the food processor until finely chopped. Transfer to a bowl; add macadamia nuts, dried pineapple, and dried mango. Stir until mixed evenly.
- Place butter, brown sugar, and white sugar in a large bowl. Beat with an electric mixer on medium speed until creamy. Add eggs, coconut extract, and banana extract; beat well. Add granola mixture and mix well. Fold in banana chip mixture.
- Drop rounded teaspoonfuls of the cookie dough onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheets for a few minutes before removing to a wire rack. Let cool completely.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 39.5 g, Cholesterol 40 mg, Fat 20.2 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 10.3 g, Sodium 196.8 mg, Sugar 21.5 g
TROPICAL GRANOLA WITH DRIED MANGO
Steps:
- 1. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. 2. Whisk maple syrup, brown sugar, vanilla, salt, and spices in large bowl. Whisk in oil. Fold in oats, coconut, and macademia nuts until thoroughly coated. 3. Transfer mixture to prepared baking sheet and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake until lightly browned, 40 to 45 minutes, rotating pan once halfway through baking. Remove granola from oven and cool on wire rack to room temperature, about one hour. Break cooled granola into pieces of desired size. Stir in fruit. Can be stored in airtight container for two weeks.
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