We are not large breakfast eaters at our house and much prefer something simple such as steel-cut oats or Greek yogurt topped with granola. This Tropical Granola is a particular favorite with its bright and citrusy combination of flavors.
Since the recipe makes quite a lot, I like to share this with neighbors and friends who always seem pleased to receive it. It also makes a tasty snack to carry on hikes or other outings. If you do not care for one of the fruits included, just add in an equivalent amount of one that you prefer.
The fruits can be adjusted to suit your personal preference. Dried blueberries, strawberries and blackberries are some of the ones we especially like for a totally different set of flavors.
I use this same basic recipe with a slight change in directions to make granola bars as well.
- 4 cups rolled oats
- 2 cups flaked coconut (shredded may be substituted)
- 2 cups coarsely chopped whole almonds
- 2 cups coarsely chopped walnuts
- 1 cup chopped dried mango
- 1 cup chopped dried papaya
- 1 ½ cups broken dried bananas
- 1 cup chopped dried pineapple
- 1 cup dried golden raisins, cherries or cranberries (optional)
- 1/2 cup liquid coconut oil
- 1/3 cup honey
- 1 teaspoon coconut extract
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- Preheat the oven to 350 degrees.
- Line a large baking sheet with parchment paper or aluminum foil; set aside.
- In a large bowl, toss the oats, coconut, almonds, walnuts and dried fruits together.
- Pour the coconut oil, honey and extracts over the oat mixture and toss well until all of the oats and nuts are coated with the liquids. Sprinkle the cinnamon over the oats and nuts and toss well.
- Pour the granola in a single layer onto the sheet pan. If necessary, use a second baking pan. Bake, stirring occasionally, until the mixture turns a golden brown.
- Remove from the oven and allow to cool completely. Store in an airtight container.
- If you prefer softer fruit, add the fruit at the halfway point of baking and stir wel
