I started getting clever here. Although it does require 10 minutes of stovetop time, Granola does not require much skill. You can use less sugar / honey. If you cannot have any processed sugar, you can omit the syrup and honey powder. The texture will be more like Swiss muslix. You can add stevia when serving.
It is sugary. I don’t eat it straight. I mix a relatively small amount of it (1/4 cup max) with unsweetened soy or coconut yogurt and fresh berries for a high fiber and high protein breakfast.
This recipe as written is inappropriate for anyone with oat or nut issues. I don’t know how to make it safe and still tropical. If you do please leave a comment below.
Note that Trader Joe’s banana chips are, as of today, made with coconut oil.
3 cup Bob’s Red Mill certified Gluten Free whole oats
2 cups shredded defatted coconut
1 cup dried fruit cut into small chunks
1 cup banana chips
1 cup walnuts
1/2 cup honey powder (granulated sugar will also work, liquid honey will not)
1/2 cup maple syrup
1/2 cup coconut oil
1 tbsp cinnamon
1 tsp salt
1 medium sized pot
1 wooden spoon
Measuring cups and spoons
1 13 x 9 stainless steel pan
Combine oats, coconut, fruit, banana chips, walnuts and cinnamon in a 13 by 9 stainless baking dish.
Put honey powder, maple syrup, coconut oil and salt in a frying pan. Bring to a boil over high heat.
Pour boiling sugar oil mixture over oat / fruit mixture. Stir in pan with wooden spoon to coat.
Bake in a 400 degree oven for 15 minutes to lightly brown and toast top. Stir again with wooden spoon.
Allow to cool down and then crumble before storing in airtight containers.