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.
TROPICAL GRANOLA WITH SEEDS
I made this up the other day and my brother-in-law can't stop eating it! I think it is delicious and want to share it with others. Most of the items I purchased in bulk so it is also very economical. This recipe is not only tasty, but also high in fiber and packed with nutrition.
Provided by Some1sGrandma
Categories Breakfast
Time 1h5m
Yield 20-24 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 300.
- In a very large bowl mix together the first eight ingredients.
- In another bowl mix together coconut and chopped up papaya and chopped up pineapple.
- Combine in a sauce pan olive oil, honey, vanilla, brown sugar, and salt.
- Heat on medium heat until all are dissolved and form a"syrup".
- Pour the"syrup" from the sauce pan into the very large bowl with the eight dry ingredients.
- Stir and smash together with a large spoon.
- When all seems mixed and coated add the fruit mixture and stir some more.
- Divide mixture in half, put half into an ungreased 9x13 glass baking dish.
- Spread mixture evenly but do not pack into the pan tightly.
- If you have two 9x13 pans they will both fit in the oven at once, saving on baking time.
- Bake at 300 for 35 minutes, then turn up oven to 325 and continue to bake for another 15 minutes.
- Stir the mixture once just a little when it comes out, do not break up clumps.
- Allow to COOL COMPLETELY before removing from pan.
- Store your now cool, dry, and toasted granola in an airtight container or ziplock bags.
- Serve with milk as you would cereal or eat the clumps for snacks and stir smaller pieces into yogurt.
Nutrition Facts : Calories 390.8, Fat 21.9, SaturatedFat 7.1, Sodium 66.8, Carbohydrate 42.7, Fiber 6.8, Sugar 15.2, Protein 9.7
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