Tropical GranolaSubmitted by: SHELBSYD
IntroductionThe Banana in this recipe makes it! It'scrunchy, not as clumpy as I wish it would be, but it is sooooo good!! Even I'm impressed with myself on this one!!! If you truly like a banana taste, I'd omit the apple sauce and add more banana. Next will be Banana Nut Granola! Yum!!! Stay tuned... The Banana in this recipe makes it! It'scrunchy, not as clumpy as I wish it would be, but it is sooooo good!! Even I'm impressed with myself on this one!!! If you truly like a banana taste, I'd omit the apple sauce and add more banana. Next will be Banana Nut Granola! Yum!!! Stay tuned...
2.5 cups of rolled oats (old fashion oatmeal)
2 cups of rolled Kamut Flakes
1 Cup of Wheat Flakes
1 tbsp of chia seeds (optional)
1 tbsp of ground flax (optional)
1/4 cup sliced almonds
1/4 cup cut up cashews
1/4 tsp of cinnamon
2 tbsp brown rice syrup
1 tbsp agave nectar or Maple Syrup
1 tbsp coconut oil
3 tbsp applesauce, unsweetened
3 Tbsp of ripe banana
2 tbsp peanut butter - I used cashew
1/4 cup un packed brown sugar
1/4 tsp of coconut or almond extract
Add in after first 15 minutes
1/3 shredded dried coconut
1/2 cup of dried fruit such as pineapple, mango, papaya, banana chips
Note: You can can use any kind of oats you like. It can all be old fashion oats.
In a medium saucepan over medium heat, add the wet ingredients. Stir well. Bring to a boil and then simmer on low for 5-10 minutes, stirring frequently.
In a very large mixing bowl, Mix together the dry ingredients.
Add the wet mixture (while still warm!) over top the dry mixture and stir well. It will be very thick and hard to stir, but keep at it until everything is thoroughly combined.
Spread onto a pan lined with parchment paper or a non-stick mat and bake in the oven for 15 minutes. Add your shredded coconut. Place back in oven for 30 more minutes but be sure to check , stir at every 15 minutes.
Once done add your dried fruit.
Allow to cool for 20-25 minutes on the pan before serving. The granola will stiffen up as it cools. Makes about 9.5 cups and will keep for 1 month in the fridge in an air-tight container.
Note: You can probably substitute the brown rice syrup and agave nectar for other liquid sweeteners, although please note that the flavour and crispness will change.
Calculation is for 1/2 cup servings, and there is 19.
Serving Size: 19-1/2 cup servings or 9.5 - 1 cup servings
Number of Servings: 19
Recipe submitted by SparkPeople user SHELBSYD.