CRUNCHY GOLDEN TROPICAL GRANOLA
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
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.
TROPICAL GRANOLA LOLLIES
Simple fruity lollies that count as one of your five-a-day, topped with rich dark chocolate and crunchy cereal for a moreish frozen treat
Provided by Georgina Fuggle
Categories Dessert, Treat
Time 20m
Yield makes 8 x 75ml lollies
Number Of Ingredients 5
Steps:
- Purée the mango, banana and coconut milk in a blender until rich and smooth. Pour the mixture into lolly moulds and freeze overnight.
- The next day, whizz the granola slightly in a small food processor to remove any large lumps (or tip into a bowl and bash with the end of a rolling pin), then tip into a bowl.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl isn't in contact with the water.
- Remove the lollies from their moulds. Dip the tops one at a time in the chocolate, then into the granola. Place on a tray lined with baking parchment to set - they will set very quickly. Eat immediately or freeze until needed.
Nutrition Facts : Calories 223 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 22 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
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