Ever since I first saw Annie’s tropical granola, I knew that I wanted to make it. I’ve always loved granola and, ever since I tried my hand and homemade granola last fall, I’ve wanted to give it another shot. I’m so glad I did.
I set out to make the granola just as Annie did, but found a few fun surprises at the store that prompted me to make several adaptations. For starters, I found Santa Cruz Organic’s new tropical fruit sauce, which I used in place of the fruit purees Annie used. I found some unsweetened flaked coconut (finally!) and a great dried tropical fruit mixture. Armed with these goodies, I was more ready than ever to get into the kitchen.
This granola is perfect for summer. It’s not at all heavy and it’s full of fun and beachy flavors. I’ve been loving it over plain yogurt and by the handful out of the container!
adapted from Annie’s Eats
1 1/4 c. tropical fruit sauce
1/2 tsp. salt
1/2 tsp. cinnamon
3 c. rolled oats
2 1/2 c. puffed brown rice cereal
1 c. unsweetened flaked coconut
1/2 c. macadamia nuts, chopped
2 c. dried tropical fruit, chopped (I used banana chips, mango, papaya, and pineapple)
1. Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, whisk together fruit sauce, brown sugar, salt and cinnamon. Fold in oats and rice cereal. Spread on the prepared baking sheet in an even layer.
3. Using a large, wide spatula, turn sections of the granola over on the baking sheet. Bake for an additional 15 minutes, until nearly dried. Sprinkle coconut and macadamia nuts over the top and return to the oven for five minutes more. If your granola layer is thick, you may need to bake it a bit longer, removing the edges that have cooked completely but making sure the center is done.
4. Cool in the pan for about 15 minutes, then crumble into a large airtight storage container. Add dried fruit, then seal and shake well until evenly combined.
one year ago: tilapia in lemon-butter sauce
two years ago: all-American berry bundt cake