Below-freezing temperatures have become the norm around here and I relish any opportunity to stay warm: long hot showers, snuggling in blankets, slow-cooked meals and of course baking. On a recent day-off I baked a cake and also tried a new granola recipe.
In typical year-end fashion, I felt the need to purge my pantry of items that have been lingering around too long. We keep a tropical dried fruit mixture from Trader Joe’s to eat with nuts for a quick snack, but I misjudged and bought another package when we had two others (Making a grocery list would have solved that problem!). My mom sometimes adds pineapple to her granola so I thought, “why not go tropical for my next batch?” After searching around a little bit, this is what I ended up making.
Tropical Granola (Modified from teacheatlove)
1/4 c cup maple syrup (or any other sweetener)
1/2 cup unrefined coconut oil
2 tsp. vanilla
pinch of flaked kosher or sea salt
3 cup old-fashioned rolled oats
1 cup crushed nuts (I used almonds, original recipe called for macadamia nuts which probably would be divine)
1 – 1/4 cup dried fruit mixture (pineapple, papaya, mango, and coconut comes in my prepackaged mixture)
Pre-heat oven to 300 degrees.
Combine oats, chopped nuts and toss with a pinch of kosher salt. Chop dried fruit mixture to preferred side, set aside. Melt coconut oil and slowly pour, along with the vanilla, over the dry ingredients. Mix well. Spread evenly onto a cookie sheet, lined with parchment paper. Bake for 25-30 minutes, adding dried fruit and mixing about halfway through.
At the end I added a bit more dried pineapple for kicks. And as a suggestion, eat this with vanilla yogurt!
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/ / Basic granola here