Tropical Granola
- 1 whole Ripe Banana
- 1/2 cups Unsweetened Applesauce
- 1/4 cups Honey
- 1 Tablespoon Canola Oil
- 1 teaspoon Cinnamon
- 1/2 teaspoons Ground Ginger
- 1/4 teaspoons Ground Nutmeg
- 1/2 teaspoons Salt
- 2/3 cups Shredded Coconut
- 2/3 cups Dried Cranberries
- 1 cup Dried Apricots, Chopped
- 1 cup Dried Pineapple, Chopped
- 4 cups Old Fashioned Rolled Oats
- 1/2 cups Ground Flax Seed
- 1 cup Pecans, Chopped
- 1 whole Egg White
- Preheat oven to 300 degrees. Line 2 large baking sheets with Silpats or parchment paper. Combine banana, applesauce, honey, oil, cinnamon, ginger, nutmeg and salt and whisk together until smooth in a large bowl. Add remaining ingredients (except egg white) and stir gently with a wooden spoon until well incorporated. The mixture will be dry but all dry ingredients should be moistened. Beat egg white with a whisk until foamy and pour over mixture. Stir to incorporate.
- Spread in an even layer onto prepared pans. If mixture is too deep, it may take longer to bake. Bake about 30 minutes, stir gently making sure to move the granola from the edges into the middle and bake about 20 minutes more. Remove from the oven and cool on the pans. Transfer to storage containers. Recipe yields about 3 quart-size jars of granola.
banana, unsweetened applesauce, ubc, canola oil, cinnamon, ground ginger, ubc, salt, coconut, cranberries, pineapple, oats, ground flax, pecans, egg white
Taken from tastykitchen.com/recipes/breakfastbrunch/tropical-granola-2/ (may not work)