Sharing the Yum: Fully Loaded Tropical Granola
There are only a few things I can guarantee an interest in keeping up with in my kitchen these days. The first is coffee. The second is nutella. The third is making a fresh batch of granola once a month.
To be more inclusive of loved ones' health needs, I have been trying to include cholesterol-friendly foods in my recipe repertoire. I have mastered the egg-white breakfast burrito, and am now working my way up in the world towards granola. For some reason I am starting at breakfast. No idea why.
I am a sucker for anything tropical, and am extra excited about making food pull double duty: taste good and be good for you. This granola is yummy, tropical-ly, chewy, and--most importantly--a naturally heart-, cholesterol-, and belly-happy recipe that yields a million breakfast servings in under half an hour.
Fully Loaded Tropical Granola
(Yield: 10 cups/15 servings)
- 4 cups rolled oats
- 1 cup puffed millet or quinoa
- 1 cup shredded or flaked coconut
- 1 cup chopped almonds and walnuts
- 1/2 cup sunflower and pumpkin seeds
- 1/2 cup dried red lentils
- 1/2 cup coconut sugar
- 3 tbsp flax seeds
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/4 cup coconut oil
- 1/2 cup honey
- 1 tsp vanilla
- 1/2 cup golden raisins
- 1/2 cup chopped dried pineapple
- 1/4 cup chopped dried bananas
- 1/4 cup chopped dried apricots
- Preheat oven to 300F. Line two large baking sheets with parchment paper.
- Combine dry ingredients in a very large bowl. Combine wet ingredients in a separate bowl.
- Add wet to dry, stirring until evenly coated. (This part gets messy!)
- Spread onto lined baking sheets in an even layer. Bake for ten minutes then remove from oven and stir.
- Bake another ten minutes. Remove from oven and mix in the chewy ingredients. Let cool completely.
- Store in an airtight container for up to two months.
- Serve about 3/4 cup of granola with cold dairy or non-dairy milk. Is even better with half a fresh banana sliced into it!