Tropical Granola

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Yield: 12 cups

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This crunchy granola is enhanced with delicious dried fruits. It's great with milk for breakfast, or sprinkled over low-fat yogurt for a high-fiber — and high flavor — high-calcium treat.

Tropical Granola

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Hands-on time:
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Yield: 12 cups
Published: 05/07/2010

Ingredients

  • 2 1/2 cups old-fashioned rolled oats
  • 1 1/2 cups Sustagrain® barley flakes*
  • 1 cup coconut flakes, unsweetened coconut preferred; large-flake unsweetened is even better
  • 1/2 cup wheat germ
  • 1 cup almonds, sliced or chopped
  • 1 cup pecans or walnuts, chopped
  • 1/2 cup sunflower seeds, raw or toasted
  • 1 1/2 cups Sticky Bun Sugar
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 2 tablespoons honey
  • 2 cups Tropical Fruit Blend
  • 1/2 cup finely diced crystallized ginger
  • *Other brands of barley flakes may be tougher and thicker, and offer less fiber.

Directions

1) Preheat the oven to 325°F. Lightly grease two large rimmed baking sheets, or line with parchment.

2) In a large bowl, mix together the oats, barley, coconut, wheat germ, nuts, seeds, Sticky Bun Sugar, and salt.

3) In a separate bowl, whisk together the water and honey.

4) Pour over the dry ingredients, stirring and tossing till everything is very well combined.

5) Spread the granola on the prepared baking sheets.

6) Bake for 20 to 25 minutes, tossing and stirring the mixture after 10 minutes or so.

7) Remove the granola from the oven and cool completely.

8) Transfer the granola to a large bowl, and mix in the fruit and ginger. Store airtight, at room temperature, for several weeks. For longer storage, refrigerate or freeze.

Yield: 12 cups.

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