Tropical Granola With Seeds Recipes

LOW-SUGAR TROPICAL GRANOLA

Low-Sugar Tropical Granola image

Provided by All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished wit

Time 1h35m

Number Of Ingredients 12

Ingredients

3 3/4 cups rolled oats (gluten-free if desired)
3/4 cup chipped coconut ((also called flaked coconut))
2/3 cup chopped raw cashews
3 tablespoons turbinado sugar (optional)
1/4 cup date sugar
1/4 cup orange juice concentrate (or pineapple juice concentrate, thawed or warmed)
1/3 cup mashed banana ((about 1 small banana))
1/4 cup melted coconut oil ((for oil-free granola, see note))
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1/2 cup dried pineapple or mango or apricots (or a mixture of all)
1/2 cup dried bananas

Steps:

Mix together dry ingredients in a large mixing bowl.
Place wet ingredients in blender and blend until smooth.
Pour wet mixture into dry ingredients while mixing. Mix well.
Line 2 baking sheets with parchment paper and distribute granola evenly in a thin layer onto baking sheets.
Bake a 300°F for 20 minutes. Stir. Reduce oven to 200°F and continue baking for 60 minutes or until thoroughly dry.
Mix in dried fruit.Store in airtight container in the freezer or in a cool place.

CRUNCHY GOLDEN TROPICAL GRANOLA

Crunchy Golden Tropical Granola image

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

Ingredients

2 cups dried banana chips (6 ounces), broken by hand or chopped into small pieces
2 cups instant rolled oats (6.5 ounces)
2 ounces dried pineapple, roughly chopped into 1/4-inch pieces (1/2 cup)
2 ounces dried mango slices, roughly chopped into 1/4-inch pieces (1/2 cup)
2.5 ounces roasted unsalted macadamia nuts, roughly chopped into 1/4-inch pieces (1/2 cup)
1/2 cup unsweetened coconut chips (1 ounce)
1/4 cup toasted sesame seeds
1/2 cup unrefined coconut oil
1/2 cup pure maple syrup
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon kosher salt
Milk, yogurt, parfaits, smoothie bowls, ice cream or fruit salad

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.

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