tropicanola (tropical granola)

it’s february 8, and i’m ready for summer.  clearly, i’m setting myself up for disappointment, but i think i’ve found a way to remedy my warm-weather longing.  behold, i give you tropicanola, a granola that will satiate any person’s winter blues with its cheery array of dried tropical fruits, ginger, nuts, seeds, and oats.

tropicanola (tropical granola) / via thiseffervescentlifetropicanola (tropical granola) / via thiseffervescentlife

i used my favorite combination of dried tropical fruits, the ultimate trifecta, if you will, pineapple, papaya, and banana, and i added in some dried coconut for body and fiber.  i was only able to find low-sugar dried papaya and pineapple, but i’d encourage using unsweetened fruits if you’re able.  a hint of ginger, a sprinkle of seeds, a handful of almonds, and heaps of oats finish off the mix to make your heartbeat fall into a rhythm like a steel drum band and your mind relax like it’s floating in the cerulean waters of st. john.

i know, i need to stop.

regardless of whether you loathe or love winter, this granola aims to please year-round.  its balance of carbohydrates, fat, fiber, and protein will keep you fueled in the coldest of months and still feeling light in the warmer months.  easy to make and keep in bulk, you (and your friends and family) will quickly become addicted to this tasty tropical treat.  sprinkle it on smoothies, serve it with yogurt or milk, or just eat it by the handful.  you’ll be feeling those calypso beats in no time.

tropicanola (tropical granola) / via thiseffervescentlifetropicanola (tropical granola) / via thiseffervescentlifetropicanola (tropical granola) / via thiseffervescentlifetropicanola (tropical granola) / via thiseffervescentlife

 

Tropicanola

one batch yields roughly 1.5 lbs of granola

  • 340g  rolled oats, gluten-free if necessary
  • 155g  raw almonds
  • 45g  unsweetened dried coconut
  • 25g  flax seeds
  • 30g  chia seeds
  • 50g  coconut sugar
  • 1.5 tsp  ground ginger
  • 3/4 tsp  sea salt
  • 1/3 cup  coconut oil
  • 85g  dried papaya chunks
  • 80g  dried pineapple pieces
  • 55g  banana chips

 

  1. preheat oven to 325F and scale out the oats.  disperse evenly on baking sheet and toast for 8 minutes
  2. while the oats are toasting, combine the almonds, coconut, flax, chia, coconut sugar, ginger, and sea salt in a bowl and mix to combine.  when the oats are ready, add them to the dry ingredients and mix again
  3. melt the coconut oil and add to dry mixture, thoroughly coating and combining all ingredients.  spread the mix back on the baking sheet, then return to the oven for 7 minutes
  4. if any of your dried fruit came in large pieces, now is the time to cut into smaller chunks and break up banana chips into bits.  after the granola has baked for s7 minutes, remove it from the oven and add the dried fruit to the mixture and redistribute the granola over the pan, focusing especially around the edges of the pan where it gets the hottest
  5. bake for another 8 minutes, until golden, then cool.  nom your heart out!

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