Recipe courtesy of Santos Loo
Recipe courtesy of Santos Loo
Watch how to make this recipe.
Crunchy Golden Tropical Granola
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- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 15 min
- Yield: 7 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- 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
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!
- Level: Easy
- Total: 1 hr 55 min (includes cooling time)
- Active: 15 min
- Yield: 7 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- 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
Ingredients
Serving Suggestions:
Directions
- 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.
Cook’s Note
Store the granola in an airtight container at room temperature for up to 1 week or in the refrigerator or freezer for up to 1 month.
