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I’m a fan of easy breakfasts. The kind you can put together in a dark kitchen still blurry-eyed and half asleep. The kind you can throw in a container and dash out the door when you forgot about that 8:00 a.m. meeting. As you can tell, I am not at my finest before 9:00 a.m. This spiced granola is my answer to my morning grumpiness.
My tried and true granola recipe is heavy on the cinnamon, apple, and cranberry flavors. That isn’t exactly what I craving in these muggy summer mornings. I want all mangoes, pineapple, and ginger. So, that’s exactly what I did. I made the swaps and created this perfect lazy summer-inspired granola that I can feed myself at 6:00 a.m. when I can barely remember my name. That is if I can keep myself from eating it straight from baking sheet before it even can be put away.
Don’t forget, you can personalize this spiced granola by switching out which nuts or fruit you use. Want more mango? Go for it. Prefer walnuts? Knock yourself out. This recipe is highly customizable so feel free to get creative and make it your own.Print
Spiced Tropical Granola
- 3 cups old fashioned oats
- 1/2 cup almonds, chopped
- 1/2 cup macadamia nuts, chopped (tip: 2 oz. bag is perfect size)
- 1/4 cup flour (all purpose or whole wheat)
- 1 1/2 tsp ground ginger
- 1 tbsp cinnamon
- 1/2 cup shredded coconut
- 3/4 cup honey or agave syrup
- 1/2 cup pineapple juice
- 1 tbsp vanilla
- 1 tbsp canola oil or light olive oil
- 1/2 cup dried mango, chopped
- Preheat oven to 325 degrees. Mix dry ingredients together in bowl (oats, nuts, flour, ginger, cinnamon, and coconut). In a separate bowl, whisk wet ingredients together (honey/agave, juice, vanilla, and oil). Add wet ingredients to dry and mix together thoroughly until dry ingredients are evenly coated with wet ingredients.
- Spray a baking sheet with non-stick spray or line the baking sheet with a silicone baking mat. Spread oat mixture evenly on sheet. Bake for 50 minutes. Every 10 minutes or so, stir granola on the sheet and turn over gently with a spatula, taking care that the outside edges do not burn. Remove from oven, mix in dried fruit, and set aside to cool. Granola will crisp as it cools. Once cooled, granola can be stored in an airtight container.
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