I’m on a granola kick.
This is another variation – basically the same as the strawberry and white peach granola, but with the addition of some garam masala for warm spice flavortimes and a switch up of the fruit with pineapples and mangoes.
Pineapple, Mango and Garam Masala Granola
makes about 7 cups in about 45 minutes
1/3 cup coconut oil
1/2 cup light brown sugar, packed
1/2 cup honey (not from a plastic bear)
1 tbsp vanilla paste or extract
1/2 tsp sea salt
1 tsp garam masala
3 cups of old-fashioned rolled oats (not quick or instant)
1 cup of almonds, slivered or chopped
1 cup sunflower seeds, roasted
1 cup dried pineapple, diced
1.7 oz bag freeze dried mangoes, broken into pieces
Preheat oven to 300 degrees. Lightly coat a rimmed baking sheet with vegetable oil and set aside.
Combine coconut oil, brown sugar, honey, vanilla paste/extract, garam masala and salt in a medium bowl. Add in oats, almonds and sunflower seeds.
Spread evenly over greased baking sheet. Bake for 30 minutes, stirring half way through.
(Note: The granola won’t be crunchy/crispy ot of the oven, so resist the urge to overbake. It will crisp up as it cools.)
Cool complete on the sheet. Crumble to desired sized pieces and stir in pineapple and mango chunks.
And if you don’t, it’ll keep in an airtight container for up to 3 weeks. Yay!