TROPICAL TREAT GRANOLA
Recipe by Lindsay Pleskot.
See the original recipe on her blog here.
Besides giving you a mini morning vacation to start your day off with some zen, these fruits are packed with nutrition. Mangos are high in Vitamin C (start stocking up to ward off cold and flu season!) and pineapples contain a special enzyme known to aid digestion. The perfect dessert to finish off a meal!
3 cups of rolled oats
½ cup coconut oil, melted
1/4 cup + 1 Tbsp honey
¼ cup chia seeds * optional but I like them for a bit of extra fiber and nutrients!
½ cup pecans, coarsely chopped
½ cup walnuts, coarsely chopped
½ cup coconut pieces, coarsely chopped
½ tsp salt
½ cup of Dried Mango
½ cup of Dried Pineapple
Preheat oven to 350F and line two baking sheets with parchment paper.
Add coconut oil and honey to a small microwave safe dish and microwave for 15-30 seconds (depending on how hard they are) or until melted. Whisk with a fork to combine and set aside.
Meanwhile, add chia seeds, pecans, walnuts, coconut, and salt to a medium size mixing bowl and stir to combine ingredients. Pour the coconut oil and honey mixture overtop and mix with a fork to coat ingredients well.
Distribute mixture in a single layer, between the two baking sheets, so it browns nice and evenly.
Bake for 15-20 minutes, stirring after the first 10 minutes. Add the chopped fruit for the last 5 minutes of baking (if you put it in too soon it will overcook and just become an undesirable crunchy texture). **Baking time will differ depending on how brown you like it. (I like mine golden all over and baked for 17 minutes).
Remove from the oven and let it cool. Store in an airtight jar.
(Thank you again to Lindsay Pleskot for the lovely recipe & photos - see the original on her blog here).