Tropical strawberry and coconut granola

tropical granola

Time to feeding   30 minutes

Feeds Many hungry wildelings

Hawaii got me hooked on granola, especially the tropical kind! This blend is nutritious, light on the sweetness and just plain addictive. 

This mixture made me about 640g - whilst it may feel the ingredients are expensive it lasts so long it is more cost effective to make your own big batch. 


Method

Ingredients

  • Heat oven to 150°C
  • Spread the coconut flakes on a baking tray and place in oven for 5 minutes
    • this is just to toast the flakes until they are golden brown - keep an eye out not to burn
  • Remove toasted coconut flakes and set aside
  • Roughly chop the nuts in a blender
  • Combine oats, chopped nuts, sunflower seeds, maple syrup, coconut oil, spices and nut butter in a large mixing bowl
  • Mix and combine using your hands until wet ingredients are evenly distributed throughout- it's messy!
  • Line a baking tray with greaseproof paper and spread the mixture evenly 
  • Bake for c. 25 minutes until golden brown
  • Remove from oven and leave to cool
  • In a large mixing bowl, break up the baked oat mix and combine with the coconut flakes and freeze dried strawberries
  • Store in an airtight container
  • 2 cups oats
  • 1/2 cup sunflower seeds/pumpkin seeds
  • 1/2 cup nuts
    •  I love a blend of macadamia nuts and almonds, but you can use any nuts
  • 50g freeze dried strawberries
    • I use this one from Real Food Source - a small family run Scottish business (ethically sourced and certified organic - I use just half a pack)
  • 1 cup coconut flakes
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil (softened not melted)
  • 2-3 tablespoons nut butter
    • Almond/cashew butter work really well
  • 1/2 teaspoon each of
    • Cinammon powder
    • Nutmeg powder
    • Ginger powder

Wilde Tips

  • Serve with coconut yoghurt and fruit
  • Add 2 tablespoons of ground flax to the wet oat mixture for an extra protein boost