I guess it was somehow the hot weather these days that inspired me to this granola recipe. I had something breezy, tropical, light in my mind when combining the ingredients … yes, I had pictures of Raffaello ads in my head 😉
I know, very kitschy! Anyway, this inner picture was my guideline for this combination: airy – and healthy – puffed quinoa, some, but not too much sweetness, tropical fruit and of course coconut. Coconut is present three times: For a variation in texture I added chips but as well the finer desiccated coconut. The coconut oil adds some more flavour.
Yay! I really like the result! One spoon of this granola and you can virtually hear the sound of the sea waves and the palmes…
Due to the puffed quinoa it has only small clusters. But: It’s just perfect with fresh yoghurt and juicy fruit like peaches (or perhaps fresh tropical fruit?). I’m thinking about adding a bit more salt next time to add a nice depth in flavour.
Tropical granola with quinoa and coconut
250 g rolled oats, 125 g puffed quinoa, 50 g coconut chips, 50 g desiccated coconut, pinch of salt, 50 g rice syrup, 100 g brown sugar, 50 g coconut oil, 50 ml water, 100 g dried mango
Preheat oven to 170°C. In a big bowl mix rolled oats, quinoa, coconut and salt. In a small pot heat 50 ml water on low heat together with sugar and syrup. Melt coconut oil in it. Now pour liquid over the granola mixture. Stir well with a big spoon. Thoroughly cover all oats with syrup. Transfer to a lined baking tray, spread evenly and bake for 25-30 minutes. During the baking process, take out the tray about every ten minutes and stir the granola. Meanwhile chop dried mango. Take granola out of the oven and let completely cool on the tray. Maybe break bigger clusters. Mix dried mango under and transfer to an airtight container.