I know, I know…I already have a granola recipe on here, but that was back when I was still using camera phone photos. I made another batch for when mum and dad visited recently. I couldn’t help it, it’s so good, so I had to share this tropical granola version as well.
Dried mango, coconut and macadamias. Sounds tropical to me.
The apricot kernals look just like tiny almonds and the taste is similar too. The apricot kernals are probably slightly sweeter than almonds. I used them because it’s what I had but almonds would be a fine substitute.
I also love the addition of pepitas and linseeds to this granola.
You just need to heat the glaze ingredients enough to dissolve the salt and combine it all.
You could just cut the dried mango but it can be a bit tough, so I used scissors to snip it into strips instead. Wait until the cooked granola has cooled completely before adding the mango.
I added the coconut during the baking process as it will brown a lot quicker than the oats and seeds.
I mentioned in my last granola recipe that we kept eating this too quickly to tell how long it would last. Well I can now confidently tell you that it keeps well in a airtight bag or container for at least a week.
Ingredients – Makes approximately 5 cups
- 5 cups of instant oats
- 100g macadamia nuts, roughly chopped
- 1/3 cup apricot kernels, roughly chopped. Alternatively use almonds
- 50g pepitas (pumpkin seeds)
- 3 tbs linseeds
- ¼ cup of coconut oil
- ½ cup of maple syrup
- 1 tsp sea salt flakes
- 1 tsp almond extract
- 1 cup of dried coconut flakes
- 120g dried mango pieces, snipped into shreds with scissors
- Preheat the oven to 170°C. Line 2 baking trays with baking paper.
- In a large mixing bowl, combine the oats, nuts and seeds.
- In a small saucepan, heat the coconut oil, maple syrup, salt and almond extract over a low heat, stirring just until the salt has dissolved.
- Pour the melted ingredients over the oat mix and then mix it all together really well.
- Spread out evenly on the lined baking trays then place in the oven.
- The cooking time for this will vary greatly depending on your oven. Mine cooked for 17 minutes in total and I stirred each tray at 7 minutes, then again at 12 minutes. After 12 minutes I also stirred in the coconut flakes.
- The edges cook quicker so try and stir these into the middle and get the lighter coloured bits to the edge.
- Once both trays are golden all over, remove from the oven. If one part of your oven is hotter then another, the trays may end up coming out at separate times.
- Once removed from the oven, immediately transfer the granola to a big bowl to stop the hot trays from cooking it any further. The oats won’t be crispy at this point, but will crisp up as they cool.
- Once the granola has cooled completely, stir in the dried mango and place into an airtight container.
- Serve with milk or over yogurt.
- Keeps well in an airtight container for at least a week.