As I mentioned last time, breakfasts have been all about the smoothies lately. But you can have too much of a good thing and I don’t want to get in a rut so I’m mixing things up with a new granola recipe.
Not sure where the inspiration for this came from – possibly the vaguely tropical weather we’ve been enjoying in London lately! Or maybe just the tasty selection of dried fruit in my kitchen cupboards…
You’ll probably find that most packets of dried fruit have preservatives, sugar and/or oils added to them. Urban Fruit is a little different and prove that you don’t need any of those things to get an amazing product.
They do loads of different dried fruit – apples & pears, cherries, mango, banana, pineapple, strawberries and blueberries & blackcurrants – none of which contain anything but fruit!
I used their “Tremendously Tropical” mix for this Crunchy Tropical Granola which contains some of my favourites: pineapple, coconut, MANGO (my very favourite!) and banana. Topped up with a few extras from my cupboard this made for a seriously fruity granola.
I kept everything else nice and simple with just oats, pumpkin seeds and sunflower seeds. Coated in a touch of coconut oil and maple syrup and baked you get a really crunchy base. Don’t forget a generous pinch of salt! I promise it won’t taste salty but as you’ve probably heard people say before it simply “brings out the flavours” of everything else.
In keeping with the tropical theme, I like this granola best served with tangy coconut yogurt and sliced banana. Add a drizzle of maple syrup or coconut nectar if you like a little extra sweetness.
Another option, especially if you’re a smoothie person like me, is to try pouring your smoothie into a bowl, topping with a handful of this granola and then eating it with a spoon instead of slurping with a straw.
- 2 C Jumbo rolled oats
- 1/3 C Sunflower seeds
- 1/3 C Pumpkin seeds
- Large pinch of salt
- 1 Tbsp Coconut oil
- 3 Tbsp Maple syrup
- 1/3 C Dried banana coins (the chewy kind not the chips with all the sugar and oil added)
- 1/3 C Dried apricots, chopped
- 1/3 C Dried mango, chopped
- 1/3 C Dried pineapple, chopped
- 1/3 C Large coconut flakes
- 1/3 C Dried cranberries
- Preheat oven to 200C/400F.
- Mix together the oats, seeds and salt in a large bowl.
- In a small saucepan, melt the coconut oil and maple syrup together. Pour over the oat mixture and stir to coat well.
- Pour onto a lined baking try (one with sides is easiest) and bake for 30-40 minutes, stirring half-way through baking time. Use your nose - it should smell toasty but not burnt!
- Remove from oven and leave to cool fully before stirring through the dried fruit.
- Serve immediately or store in a sealed jar/container for up to a couple of weeks.
I treated myself to some fresh flowers too. Homemade granola, flowers and sunshine, what more could you want to see in the morning?!
There are a few healthy granola recipes on the blog for you to choose from:
And for more serving suggestions, take a look at this:
What have you been munching for breakfast lately?
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