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Tropical Pineapple Mango Granola

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I have been playing in the kitchen a lot lately, making all kinds of raw granola.  They are so easy to design and the possibilities are just endless.  You get to vary the ingredients and they are packed full of wonderful nutrients.   I do recommend if you are not in the habit of drying your own fruits, be really sure that you are selective when purchasing pre-dried from the store.  If I am in a pinch and have to buy pre-dried fruit then the first thing I do is flip the bag over and read the ingredients.  Many dried fruits are soaked in sugars and chemicals.  If anything is listed other than the fruit itself,  back on the shelf it goes.  If it does, in fact, list only the fruit, I continue scanning the package.  I ask myself, “Is it organic? If not where does it fall on the list of pesticide use?  How does it look?   If  I like the answers, I buy it, if not, it’s back to the drawing board (cutting board?).  :)  This is just some of the things to keep in mind.  I hope you enjoy this recipe.

Ingredients:

  • 4 cups raw, gluten-free oats, soaked (see below)
  • 4 Tbsp raw apple cider + 6 cups of water**for oat soak
  • 1 cup chopped raw macadamia nuts
  • 3/4 cup raw coconut flakes (unsweetened)
  • 3 1/2 oz (by weight)  dried mango, soaked and diced
  • 3/4 cup dried pineapple, soaked and diced
  • 1/2 cup mejool dates, soaked
  • 1/2 cup raw pumpkin seeds, soaked
  • 2 Tbsp cold pressed coconut oil, melted
  • 2 Tbsp chia seeds (soaked in 1 cup of water for 30 minutes)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp salt

Preparation:

  1. Soaking prep – 8 hour warning! You will need to soak your oats at least 8 hrs.  I recommend doing that before you go to bed, so come the next day they are ready to go.  See below on how to properly do this.   You can soak the pumpkin seeds at the same time, just in a separate container.
  2. Soaking prep – 30 minute warning! As you are starting to prepare your granola, start the soak process for the dried fruits and chia seeds.  Keep the dates in a separate bowl from the pineapple and mango.  Soak the chia seeds in 1 cup of water in its own bowl as well.  Soaking the fruit is to rehydrate them a bit so they combine a bit easier and are easier to dice.
  3. In the food processor combine the soaked dates, chia seeds, coconut oil, vanilla, cinnamon and salt.  Process until everything is well combined.
  4. After the seeds and oats have soaked, drain and rinse very well (specially the oats).
  5. Now combine oats, pumpkin seeds, mac nuts, coconut flakes, mango, pineapple and liquid in a large bowl and stir until everything is well blended.
  6. Spread out on the non-stick Teflex sheets that come with your dehydrator (or parchment paper) and dry on 105 degrees for approx. 24 hrs.
  7. Store in a glass airtight container.  Place in fridge to extend the shelf life.

Oat Soak

  • 1 c. raw, gluten-free oats
  • 2 c. warm water (room temp, and enough to cover and have room to cover swelling grains)
  • 1 Tbsp acidic medium (keifer, yogurt, buttermilk, lemon juice, raw apple cider vinegar)

Preparation:

  1. Soak for 8-24 hours (the longer the better)
  2. Drain and rinse very well.

 

 

 

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