Transport your taste buds to a tropical paradise with our vibrant Tropical Granola. Oats, coconut, fruits, and a hint of honey combine for a sun-soaked treat. Enjoy it anytime, anywhere!
Today we have an easy, healthy, and wholesome breakfast treat that tastes better than any shop-bought granola you’ve ever had.
Some mornings are for muffins, some are for cake (I won’t judge), but most are for something mostly healthy and wholesome.
Once you have made this and realize how easy it is you will never go back!
You know exactly what is going into it and there’s no added sugar or weird ingredients that shouldn’t be in a breakfast cereal.
It’s the kind of “lazy but tastes like I put a lot of effort into it” recipe that we like around here.
Simple, delicious, and healthy.
I’ve made this several times since I found the recipe I love, it’s become a real favorite in our house even for my non-dried fruit-loving husband.
As I mentioned above, one of the best things about this recipe is knowing where everything in it is coming from, and the small list of real ingredients.
Most shop-bought cereals and granolas contain many preservatives and additives to make them last longer on the shelf.
This granola relies on maple syrup for its sweetness, with no added sugar at all.
A little coconut oil helps the oats become deliciously crunchy and crispy, just as a good granola should be.
The almond extract, although not essential, really helps to bring out the flavor of the nuts.
Each oat is given a light coating of the mixture, which is just enough to flavor the batch without being overpoweringly sweet.
After that, we chop some fruit and let the oven take the strain, and before you know it, granola!
Tropical Granola
Ingredients
- 10.5 oz rolled oats
- 4.9 oz whole almonds with the skin on
- ¾ cup maple syrup
- 2 tbsp coconut oil canola or vegetable oil would also work
- 1 tsp vanilla extract
- ½ Tsp almond extract
- 1.7 oz mango dried
- 1 oz apple dried
- 1.4 oz apricot dried
Instructions
- Line a large baking sheet with parchment paper and preheat your oven to 302⁰F (150⁰C). My baking tray is 38cm x 25cm.
- In a heatproof bowl, put the maple syrup and coconut oil into the microwave for 30 seconds until melted and thin. There should be no solid coconut oil left. You could also heat these ingredients in a saucepan on a low heat until the coconut oil has melted instead of using a microwave.
- Place the oats and almonds into a large bowl and pour the maple syrup mixture onto the oats. Mix until all the oats are coated and then spread the mixture onto the prepared baking sheet in an even layer.
- Place the oats into the oven for 45 minutes. Make sure to open the oven and give the oats a stir every 10-15 minutes to ensure even cooking.
- While the oats are cooking, chop the dried fruit into small pieces.
- Once the oats have had 45 minutes in the oven, take the tray out and place on a cooling rack. The mixture will still be a little soft and sticky at this stage but it will harden and go crispy as it cools. Allow to cool fully for around 30 minutes then stir with a spoon or spatula to break it up.
- Add the dried fruit to the finished oats and store the granola in an airtight jar or container for up to 2 weeks.
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