This Tropical Granola has been a hit for breakfast at our house this week. Who needs Snap, Crackle and Pop when you’ve got this good stuff to start the day off? It boasts wholesome oats, an assortment of nuts and seeds (whatever your pantry has to offer!), coconut strips and dried mango slivers for sweetness and texture. Add a spoon of yogurt and a sprinkle of lime zest and you’ll be going full throttle all day!
We love this ‘recipe‘ because you can be a little carefree with the ingredients. Whatever nuts and seeds you have lurking in your pantry will work beautifully. It’s a great way to use up those odds and ends!
4 cups (320g) rolled oats
2 cups (200-300g) assorted raw nuts (we used brazil, cashew, pecan and hazelnuts)
1/2 cup (+\- 30g) assorted raw seeds (we used sunflower and pumpkin seeds)
2 teaspoons ground cinnamon
2 teaspoons ground ginger powder
a pinch of salt
2/3 cup (150ml) honey or maple syrup
1/3 cup (75ml) coconut oil (melted if solid)
1/2 cup (60g) coconut chips
1/2 cup (70g) dried mango strips, sliced into strips
Preheat the oven to 350F (180C). Use a large roasting tin or baking tray with a rim, and add the oats, nuts, seeds, cinnamon, ginger and salt. Combine with your hands.
Next, pour over the honey and oil, mix well. Bake in the oven for 30-40 minutes, stirring every 10 minutes or so. Remove from the oven when the granola has a deep, brown color. Add the coconut and mango and allow to cool completely before storing in an airtight container.
Now go ahead and get started on another batch because if your house is like ours, it’ll be gone in a matter of days!