Tropical Granola

Mucking about in the kitchen a few years back, I made a granola that was frickin’ phenomenal!  I shared it with my friends Marnie and Camille and got rave reviews.  As usual, I didn’t write down the recipe and I’ve been trying to recreate it ever since.  Well, I think I’ve nailed it.  

The combination of dried pineapple and papaya with the ancho chili and touch of salt is perfection.  I like to top yogurt with orange chunks or grilled fresh pineapple, but I’m not opposed to just grabbing a handful and shoving it in my mouth.

Tropical Granola

Yield: 3 ½ cups

½ cup raw cashews

½ cup raw almonds

1 ½ cup quick-cook/old fashioned oats

¾ tsp kosher salt

1 tsp cinnamon powder

1 tsp ancho chili powder

2 Tbsp grapeseed oil

2 Tbsp honey

½ cup dried pineapple

½ cup dried papaya

1.     Preheat oven to 300F.

2.     Roughly chop the cashews and almonds.  You want to have large pieces, but not whole.  Add to a large bowl.

3.     Add oats, salt, cinnamon, and ancho chili.  Stir to combine.

4.     In a small bowl, add oil then honey.  Microwave for 10 seconds to loosen the honey and make the mixture more pourable.  Add to the granola and mix thoroughly with a spoon.  You want all the bits to be coated.

5.     Lay granola out on a silicone/parchment-lined sheet tray and bake for 20 – 25 minutes, tossing the granola midway to ensure even toasting.

6.     While the granola is baking, chop your dried pineapple and papaya into chunks about the side of the chopped nut pieces.  Set aside.

7.     When done baking, remove from the oven, toss in the dried fruit, and let cool at room temperature.  

8.     Once completely cooled, store in an air-tight container at room temperature for up to 3 months.