Crunchy Golden Tropical Granola Recipe

Crunchy Golden Tropical Granola Recipe

Recipe adapted from Santos Loo

Level: Easy

Makes: 7 cups

Nutrition Facts (per serving): Serves 14 Calories 301; Total Fat 20 g; Saturated Fat 13 g; Carbohydrates 29 g; Dietary Fiber 4 g; Sugar 14 g; Protein 4 g; Cholesterol 3 mg; Sodium 53 mg.

Total time: 1 hour 55 minutes (includes cooling)

Hands-on time: 15 minutes

Tropical fruits are a long-time favoritesweet, juicy and fragrant, with rich texture that lifts both desserts and savory dishes. They freeze and dry well, so I use dried varieties when fresh fruit is out of season. Grinding half the banana chips into crumbs ensures every spoonful has a burst of tropical flavor.

Ingredients

• 2 cups dried banana chips (6 oz), hand-broken or chopped small
• 2 cups quick-cooking rolled oats (6.5 oz)
• 2 oz dried pineapple, roughly chopped into 1/4-inch pieces (1/2 cup)
• 2 oz dried mango slices, roughly chopped into 1/4-inch pieces (1/2 cup)
• 2.5 oz roasted unsalted macadamia nuts, chopped into 1/4-inch pieces (1/2 cup)
• 1/2 cup unsweetened coconut chips (1 oz)
• 1/4 cup toasted sesame seeds
• 1/2 cup extra-virgin coconut oil
• 1/2 cup real maple syrup
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon kosher salt

Serving suggestions

• Serve with milk
• Top yogurt or parfaits
• Use in smoothie bowls
• Sprinkle over ice cream or fruit salad

Directions

• Preheat the oven to 325F and line a rimmed baking sheet with parchment paper.
• Reserve half the banana chips and grind them in a food processor until they resemble breadcrumbs (or smash in a plastic bag with a rolling pin). Set aside.
• In a large heat-safe bowl, combine the remaining banana chips, oats, chopped pineapple and mango, macadamia nuts, coconut chips, and sesame seeds.
• In a small saucepan over medium heat, warm the coconut oil with the maple syrup, vanilla, cinnamon, ginger, and salt for about 2 minutes just until heated. Pour over the dry ingredients and toss to coat. Sprinkle in the reserved ground banana chips and toss again until evenly distributed.
• Spread the mixture evenly on the prepared baking sheet and bake 3540 minutes, stirring three times (about every 10 minutes) so it toasts evenly. Remove and cool completely before transferring to a jar or airtight container.
• Enjoy straight from the jar or as suggested above.

Storage: Keep granola in a sealed container at room temperature for up to one week, or refrigerate or freeze for up to one month.

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