With all this sunny weather I feel a bit silly posting this recipe, but I came up with the idea when we were suffering with grey mornings at the end of May. Tropical Granola is still excellent on sunny mornings but on a grey morning allow the colours and flavours to take you off somewhere hot and have a little day dream before work as you munch your way through a bowl of sunny joy.
I posted a little sneak peek of this on instragram with the caption. “I judge my granola on the size of the clusters” this recipe got me the biggest and best clusters ever, I hope it does the same for you. And that like me, you pick the biggest clusters to taste test when it’s cooled enough to touch!
NB: I used Date Syrup that I bought in an ethnic supermarket, but you could easily use the same amounts and methods to make your own as per my last granola post.
This granola is crunchy, sweet, deeply flavoured, with the soft texture of the mango complementing the chunky clusters of oaty goodness. You want it in your mornings!
- 250g jumbo oats
- 200g mixed nuts (I used a majority of pecans, then peanuts, brazils and walnuts)
- 1 tbsp flax
- 1 tbsp sunflower seeds
- 4 tbsp date syrup
- 2 tbsp malt extract
- 2 tbsp maple syrup
- 6 tbsp melted coconut oil
- 50g dried mango, chopped
- Preheat the oven to 160'c, Add all your dry ingredients (except the mango) to a bowl then add the date syrup, extract, maple syrup, and oil. I keep my tablespoon in a mug of hot water throughout to save the sticky mess!
- Spread your gooey mixture out flatish onto two lined baking trays, then bake for 15 minutes
- Turn down your oven to 110'c, then bake for a further 35 minutes, checking half way through and stirring the edges into the middle so it bakes evenly
- Remove from the oven and leave to cool on the trays
- Stir through your dried mango and transfer to a storage container.
I made my first helping (if we ignore the handfuls I ate whilst making it) into a sort of granola layer thing, or if you excuse the Americanism, a granola parfait. Pretty damn fine it was too. My only sundae glasses are made of china and I wanted to you guys to the see the layers so I grabbed my biggest wine glass and it worked perfectly. Don’t let the names of vessels tie you down people, break free from the constrains on the names we have been forced to bow down to. *coughs* sorry, got a bit free spirited there.
Anywho, I’m looking forward to chucking this granola on top of smoothie bowls, topping muffins with it and lots and lots of long Sunday morning breakfasts. To make your morning truly tropical I recommend a huge dollop of coconut yoghurt, some pineapple or banana.
What flavours shall I tackle with my next granola? Or maybe I should try muesli.