Tropical Granola Food
CRUNCHY GOLDEN TROPICAL GRANOLA
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!
Provided by Food Network
Time 1h55m
Yield 7 cups
Number Of Ingredients 14
Steps:
- 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.
TROPICAL GRANOLA
A delicious granola loaded with banana chips, coconut chips and mango to transport you to sunny beaches. Enjoy with coconut yogurt or a splash of coconut milk for a feel-good breakfast
Provided by Emma Quy
Time 40m
Yield Makes Makes about 15 50g servings
Number Of Ingredients 0
Steps:
- Preheat oven to 180 C / fan 150 C / gas mark 4-5. In a large bowl, mix together the oats, banana chips, nuts, almonds, pumpkin seeds and coconut chips until well combined.
- In a separate bowl, mix together the melted butter, honey and vanilla extract. Pour this mixture over the dry ingredients and mix together until all is coated and well combined.
- Evenly spread the mix into a rimmed baking tray. Bake in the centre of the oven for 30-40 minutes, giving it a stir every 10 minutes to ensure it cooks evenly. Don't worry if the granola isn't very crunchy, it should crisp up as it cools.
- Leave to cool for 20 minutes, then add in the dried mango and stir through. Keep in an airtight container.
TROPICAL GRANOLA LOLLIES
Simple fruity lollies that count as one of your five-a-day, topped with rich dark chocolate and crunchy cereal for a moreish frozen treat
Provided by Georgina Fuggle
Categories Dessert, Treat
Time 20m
Yield makes 8 x 75ml lollies
Number Of Ingredients 5
Steps:
- Purée the mango, banana and coconut milk in a blender until rich and smooth. Pour the mixture into lolly moulds and freeze overnight.
- The next day, whizz the granola slightly in a small food processor to remove any large lumps (or tip into a bowl and bash with the end of a rolling pin), then tip into a bowl.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl isn't in contact with the water.
- Remove the lollies from their moulds. Dip the tops one at a time in the chocolate, then into the granola. Place on a tray lined with baking parchment to set - they will set very quickly. Eat immediately or freeze until needed.
Nutrition Facts : Calories 223 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
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