Description
Granola with a tropical twist. It’s packed with toasted coconut, almonds, cranberries, mangoes and pineapple. Great for breakfast, brunch or a quick snack. Can be eaten straight up, with milk, yogurt or ice cream.
Ingredients
- 4 cups Rolled Oats
- 2 cups Unsweeten Coconut (Not The Fancy Shredded Kind—The Kind That Looks Like Ribbons)
- 1 cup Raw Whole Almonds, Coarsely Chopped
- ⅛ teaspoons Salt
- ⅓ cups Light Brown Sugar, Lightly Packed
- ½ cups Granulated Sugar
- ¾ cups Plus 2 Tablespoons Maple Syrup
- ½ teaspoons Vanilla Extract
- ½ cups Dried Cranberries
- ½ cups Diced Dried Pineapple
- ½ cups Coarsely Chopped Mangoes
Preparation
Preheat oven to 350ºF.
In a large mixing bowl, add oats, coconut, almonds and salt. Using your hands, toss the ingredients to combine.
In a medium sauce pan over medium heat, combine the brown sugar, granulated sugar, maple syrup and vanilla. Stir until the sugar has dissolved. This should only take a few minutes. Pour syrup over the oat mixture and gently stir with a rubber spatula or large spoon to combine. Make sure the syrup and the oats are thoroughly mixed.
Pour mixture onto a baking sheet that is either lined with parchment or a silicone mat. Make sure that the mixture is in an even layer on the baking sheet, depending on the size of the baking sheet you may have to bake the granola in two separate batches.
Bake on the middle rack for 15-20 minutes or until slightly golden brown. Remove from the oven and let cool on the baking sheet. Break up the granola into small and large pieces and then add the dried fruit. Gently toss to combine.
Can be stored in an airtight container for a few weeks.
