Description
This oil-less granola miraculously crisps up into crunchy clusters, which are pleasantly complemented by the chewy dried fruit and coconut flakes. The no-sugar-added dried bananas, mango, and pineapple are surprisingly sweet all on their own, and contribute the perfect trifecta of tropical fruit flavor. The lack of butter is unapparent thanks to the natural richness of the cashews and unsweetened coconut flakes.
Ingredients
- 1-½ cup Rolled Oats
- 1-½ cup Puffed Brown Rice Cereal
- 6 Tablespoons Unsweetened Applesauce
- ¼ cups Agave Nectar
- ½ teaspoons Pure Coconut Extract
- ¼ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Ginger
- ¼ teaspoons Salt
- ½ cups Chopped Cashews Or Macadamia Nuts
- ½ cups Diced Dried Mixed Tropical Fruit
- ¼ cups Unsweetened Coconut Flakes
Preparation
Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
Measure the oats and rice cereal into a large bowl, set aside.
In a medium bowl, whisk together the applesauce, agave nectar, coconut extract, cinnamon, ginger, and salt. Whisk until very smooth.
Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
Bake for 20 minutes. Remove sheet from the oven, stir the nuts into the granola, and bake for an additional 10–15 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, toss with the dried fruit and coconut flakes, and cool completely. Store in an airtight container.
