Tropical Granola Clusters
Tropical Granola Clusters
Ingredients
Wet Ingredients
- 1/2 cup coconut oil
- 1/2 cup raw honey
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla extract, store-bought or homemade
Dry Ingredients
- 5 cups old-fashioned rolled oats
- 1 cup puffed quinoa
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup dry roasted cashews, coarsely chopped
- 1/2 cup dried bananas, slightly broken up
- 1/2 cup finely shredded unsweetened coconut
- 1 tsp ground Ceylon cinnamon
- 1/2 tsp Himalayan salt
Add-ins
- 1 cup unsweetened toasted coconut flakes
- 1/2 cup dried Turkish apricots chopped
- 1/2 cup dried pineapple chunks chopped
- 1/2 cup dried papaya cubes chopped
- 1/2 cup dried bananas
- 1/2 cup dry roasted cashews
Instructions
- 1
Preheat oven to 325°F. Line a 13" x 18" rimmed baking sheet with parchment paper.
- 2
Measure and dump the dry ingredients into a large mixing bowl; mix well and set aside.
- 3
Put the wet ingredients in a small saucepan and bring to a simmer over low-medium heat.
- 4
Immediately pour the wet ingredients over the dry and stir delicately until evenly coated. Spread this mixture in an even layer onto your prepared cookie sheet, press it lightly and send to the oven for 20 minutes, or until the granola starts to turn golden brown and is deliciously fragrant.
- 5
At the 20 minute mark, turn the oven off, remove the pan from the oven and sprinkle the add-ins across the top of the granola; press down slightly with your fingers and return the pan to the oven. Leave the door open slightly and let the granola sit in there for an additional 20 minutes.
- 6
Remove the pan from the oven and allow the cereal to cool down completely, then break it up into clusters with your hands. Store in an airtight container for up to a few months.
Nutrition
Per serving (based on 28 servings)
