Mango and coconut granola crunch

Mango and coconut granola crunch

By
From
Cabana The Cookbook
Serves
20
Photographer
Martin Poole

This tropical granola is made from a blend of sweet dried papaya, pineapple and mango with desiccated coconut and cashews. Serve it with milk or yoghurt for a quick breakfast, or use it in our açaí bowl.

Ingredients

Quantity Ingredient
2 tablespoons light, flavourless oil, plus extra for greasing
125g maple syrup
2 tablespoons runny honey
1 teaspoon vanilla extract
400g rolled oats
25g sunflower seeds
25g pumpkin seeds
50g cashew nuts, toasted and lightly crushed
2 teaspoons ground cinnamon
75g desiccated coconut
175g mixed dried mango, papaya and pineapple pieces, chopped

Method

  1. Preheat the oven to 150°C and lightly oil a baking tray. Put the oil, maple syrup, honey, vanilla and 4 tablespoons water in a large bowl and mix well. Add the oats, seeds and cashew nuts and stir well to coat. Spread the mixture over the baking tray. Sprinkle with cinnamon and bake for 15 minutes.
  2. Remove from the oven and stir in the coconut. Cook for another 10 minutes, until the granola is evenly golden and crisp. Remove and leave to cool completely, then stir in the dried fruit. Store in an airtight container.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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