AuthorHeather WallaceCategorybreakfast in bedDifficultyBeginnerThis tropical granola will take you to the beach without you having to fly or drive anywhere! One bite and you will hear the waves crashing on the sand.
I love granola so I'm always trying to create new flavors to try. I prefer homemade granola over store-bought, and since I've been having a really bad yearning to go back to Saint Lucia I thought the next best thing would be to put some tropical flavors together to hold me over until my next trip...whenever that might be. This granola delivers with dried mango, pineapple, and coconut chips...the only thing missing is having actual sand in my toes!
I love it paired with coconut flavored yogurt and fresh mango as a parfait. We ate a lot of fresh mangoes while we were in Saint Lucia and it transports me instantly to having breakfast by the ocean.
In a large bowl combine 4 cups of old-fashioned rolled oats, 1/2 cup macadamia nuts, 1/2 cup of cashews, 1/3 cup of pumpkin seeds, and 1/3 cup of sunflower seeds, 1/2 cup brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon of kosher salt. Set aside.
In a medium bowl combine 1/2 cup of pure maple syrup, 1/2 cup water, 3 tablespoons of melted coconut oil, 1 tablespoon of coconut butter, and 2 tablespoons of vanilla extract, and pour over the oat mixture; stir until well combined.
Spread evenly onto a large rimmed baking sheet.
Bake at 350° for 35 minutes without stirring until oats and nuts are golden and crispy. If oats and nuts are not golden and crispy you can bake for an additional 5 minutes if needed, but be sure the oats don't start to burn.
Stir in 1 cup of toasted coconut chips, 1/2 cup dried mangos that have been diced, and 1/2 cup of dried and diced pineapple.
Use whatever dried fruit and nuts you have in your pantry to substitute.
Let cool completely before storing.
Enjoy alone, with milk, or over your favorite yogurt.
Ingredients
Directions
In a large bowl combine 4 cups of old-fashioned rolled oats, 1/2 cup macadamia nuts, 1/2 cup of cashews, 1/3 cup of pumpkin seeds, and 1/3 cup of sunflower seeds, 1/2 cup brown sugar, 1 teaspoon of ground cinnamon, 1/2 teaspoon ground ginger, and 1/2 teaspoon of kosher salt. Set aside.
In a medium bowl combine 1/2 cup of pure maple syrup, 1/2 cup water, 3 tablespoons of melted coconut oil, 1 tablespoon of coconut butter, and 2 tablespoons of vanilla extract, and pour over the oat mixture; stir until well combined.
Spread evenly onto a large rimmed baking sheet.
Bake at 350° for 35 minutes without stirring until oats and nuts are golden and crispy. If oats and nuts are not golden and crispy you can bake for an additional 5 minutes if needed, but be sure the oats don't start to burn.
Stir in 1 cup of toasted coconut chips, 1/2 cup dried mangos that have been diced, and 1/2 cup of dried and diced pineapple.
Use whatever dried fruit and nuts you have in your pantry to substitute.
Let cool completely before storing.
Enjoy alone, with milk, or over your favorite yogurt.