Not your typical granola with pecans and cranberries...This granola is made with coconut oil an has dried mango and macadamia nuts—making it a delicious tropical treat! The macadamia nuts will melt in your mouth, and they are high in monosaturated fats, which are great for lowering LDL cholesterol and triglycerides. If using gluten free rolled oats, it also can be a gluten free granola!
3 cups rolled oats
1 cup macadamia nuts, coarsely chopped (you can find raw macadamia nuts in the fridge)
½ cup sesame seeds
2/3 cup unsweetened flaked (not shredded) coconut
4 tablespoons virgin coconut oil
6 tablespoons honey (I used our new local raw honey)
1/8 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup finely chopped dried mango (unsweetened and unsulfured)
2/3 cup finely chopped dried pineapple (unsweetened and unsulfured)*
* I used flame raisins instead of pineapple because I didn’t have any unsweetened pineapple…not as tropical, but an excellent alternative
1. Preheat oven to 300ºF
2. In a large bowl, combine oars, macadamia nuts, sesame seeds, and flaked coconut.
3. In a small saucepan over medium-low heat, melt coconut oil. Add honey, salt, and cinnamon and stir well to combine.
4. Remove from heat and stir in vanilla. Slowly fold liquid mixture into dry mixture and stir well to coat evenly.
5. Spread mixture in a large, rimmed baking sheet (12 x 17 inches) or two 9 x13 inch pans. Bake, stirring occasionally, 25-35 minutes or until lightly golden.
6. Remove from oven and let cool for 5 minutes. The granola will crisp up while it cools. Stir in the mango and pineapple, or any other dried fruit.
This recipe is from the February issue of the Delicious Living magazine, which is complementary at New Morning Natural Foods (until we run out).