Tag Archives: Granola

Tropical Granola, Pineapple-Cashew-Coconut

Aloha is the first thing that comes to mind when I think about this Tropical Granola.
It’s loaded with all things tropical like Pineapple, Coconut, Cashew nuts, Banana chips and a touch of Lime. I can honestly say, one bite and you will be swept away to a sandy beach with palm trees and a beautiful sunrise. The perfect breakfast if you ask me.

I’ve used freeze-dried Sweet Pineapple, toasted coconut flakes, salty cashew nuts, chia seeds, oats and a few other things and the combo is…..Pure heaven.
You may wonder about the salty cashew nuts, but I assure you that in combination with the sweet pineapple and coconut it’s magic.

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins

Servings: 12

Ingredients:

• 4 Cups Whole Oats
• 1 Cup Puffed Quinoa
• 1/2 Cup Cashew nuts, salted
• 1/2 Cup Pumpkin Seeds
• 1/4 Cup Chia Seeds
• Zest of 1 Lime
• Juice of 1/2 Lime
• 2 tsp. Vanilla extract
• 1/3 Cup Coconut oil, melted
• 1/3 Cup + 2 tbsp. Agave Syrup
• 1/2 Cup Banana Chips
• 1/2 Cup Coconut flakes
• 3/4 Cup Pineapple Chunks, freeze-dried

Instructions:

1. Pre heat the oven to 310 F / 160 C.
Line a baking tray with parchment paper.
In a large bowl, combine the first 6 ingredients. Mix very well. In a smaller bowl combine the lime juice, vanilla, melted coconut oil and Agave syrup. Pour this mixture over the oat mixture in the larger bowl and stir to combine very well, so everything is covered with the liquid mixture.
Divide evenly over the lined baking tray and place in the middle of the oven.
Bake for 35 minutes, stirring very ten minutes. After 20 minutes add the banana chips, coconut flakes and pineapple chunks. Leave the granola untouched for the last five minutes so cluster can form.
Remove from oven when golden and toasted and leave to cool completely before storing in an air tight container.
Will keep for up to four weeks.
P.S. You can nibble on this as a snack too.

Enjoy !
Myra XO

Chocolate Granola, only 6 Ingredients

4 Replies

LRM_EXPORT_20170226_150922

This fantastic Granola is chocolatey and super crunchy. It has very little fat and very little sweetener. All natural, all healthy, ’cause that’s what we’re doing this month. Are you with me?

…and ONLY 6 INGREDIENTS.

Chocolate Granola2

INGREDIENTS;

4 Cups whole rolled oats
1 Cup large Coconut flakes
1/2 Cup whole almonds
1/3 Cup honey
1/4 Cup coconut oil
1/4 Cup cacao powder

Chocolate Granola24

METHOD:

Pre heat the oven to 160 C / 320 F

In a large bowl mix all the ingredients.
Layer a baking sheet with parchment paper. Spread the granola mix out evenly over the baking sheet.
Bake for 30 minutes.
Toss the granola around at least 4 times during cooking time making sure it toasts evenly all over.
After 30 minutes. Take out the tray and leave to cool completely before storing away in a large Mason jar or similar.
Will keep for about three to four weeks.

Enjoy!

Myra XO

LRM_EXPORT_20170226_150927

Almond Cherry Chocolate Chip Granola Bars

9 Replies

With Halloween behind us it’s time to get back on track, at least until Christmas. Can you believe it’s only seven weeks away.

These bars are the bomb. No refined sugar and no added fat whatsoever, just a tiny bit from the sunflower seeds. The chocolate I’ve used is sugar free which you can get at any health store or good supermarket.

Basically super healthy and trust me, you really can’t tell they’re sugar free and fat free, they taste as if they are very naughty. So it’s a win win.

Makes : 16 squares

Needed: Baking dish 8 x 8″

Ingredients;

2 C. Gluten Free Oats
1/2 C. Vanilla Protein Powder
1/2 C. Xylitol (or sweetener of choice)
1/2 C. Sunflower Seeds
1/4 C. Ground Flaxseed
1/4 C. Almond Flour
1 tbsp. Stevia Extract
1 tbsp. Lucuma Powder (optional)
1 tbsp. Psyllium Husk Powder
pinch of Pink Himalayan Salt
2/3 C. Applesauce
1/4 C. Unsweetened Soy milk
1 C. Frozen Cherries, cut in half
1/2 C. Sugar Free Chocolate Chips

Decoration:

2 oz Chocolate
3 – 4 Pistachios
chopped Goji Berries (optional)

Instructions;

Preheat oven to 400° F/ 200° C

prepare your baking dish by spraying it with oil, then lining it with parchment paper.

In a large bowl combine all the ingredients in the order stated above. Mix well but carefully. Press firmly into the prepared baking dish with the back of a spoon. I find that metal spoons stick less than wooden spoons.

Bake for 25 minutes. Remove from oven and let cool completely before decorating.

To decorate, chop the chocolate fine and put in a glass bowl. Microwave until melted at 20 second intervals. When melted spoon over the bars with a zigzag motion. Grate pistachios over the bars with a fine mandolin.

Enjoy!

Myra XO

Not quite what you’re looking for? How about these bars Macadamia-Cashew Bars

Almond & Honey Granola

INGREDIENTS:

5 C. Whole rolled gluten free Oats
3/4 C. Coconut oil, melted
1/2 C. Honey
1/4 C. Coconut sugar
a pinch of Himalayan salt
1 tsp. Vanilla
1 C. Almonds (unsalted), roughly chopped

INSTRUCTIONS:

Preheat the oven at 325°F. Mix all the ingredients, except the Almonds in a large bowl. Cover a baking tray with parchment paper. Spread out the Granola evenly over the tray. Place in the oven and bake for 20 minutes. At this point add the Almonds, give it a good mix and return to the oven for about another 10 minutes. Remove when golden brown. Let cool completely. Store in an air tight container. It keeps for about two weeks.

Ingredients:

Instructions:

Share this:

Like this:

INGREDIENTS;

METHOD:

Share this:

Like this:

Ingredients;

Instructions;

Share this:

Like this:

INGREDIENTS:

INSTRUCTIONS:

Share this:

Like this: