Recipe: Tropical Granola

If you'd like to enjoy a little tropical spirit, go ahead and try out this granola recipe. It’s also ideal if you have a few overripe bananas left over from the last delivery.

Ingredients

Dry mix

• 250 g oat flakes (or mixed grain flakes)
• 50 g cashew pieces
• 50 g macadamia pieces
• 50 g coconut strips
• Pinch of salt

Liquid mix

• 50 g dried fruits (e.g. mango and papaya), soaked in water for at least 3 hours
• 3 large bananas, overripe
• 100 ml coconut milk
• 2 tbsp baobab powder

Preparation

1. Preheat the oven to 160°C.
2. Mix together all the dry ingredients in a large bowl.
3. Drain the soaked dried fruits and squeeze out the remaining liquid. Add them into a blender together with the peeled bananas, coconut milk and baobab powder and mix into a homogenous mass. Alternatively, mix together with a handheld blender.
4. Pour the liquid mixture over the dry ingredients and stir well using a large spoon or spatula, ensuring all the flakes and nuts are well coated. Now spread the raw granola onto a baking tray covered with baking paper and bake for around 25-35 minutes. Mix up the granola several times so that everything is baked golden brown evenly.
5. Leave to cool. If very large pieces have formed, they are best broken up by hand while lukewarm until you have the desired consistency. Lastly, you can also refine the granola by mixing in 50 g chopped dried fruit (e.g. physalis or pineapple).

Storage and use

If you keep the granola in a large, air-tight jar, it can be stored for several weeks. We typically eat this amount after just a few days. So, it may also be worthwhile to prepare twice the amount.

This granola makes for a delicious tropical snack, an ideal breakfast with homemade cashew or almond milk, and is great as a topping in yoghurt or smoothies.

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