Like walnuts and almonds, macadamia nuts are full of monounsaturated fats, which help lower LDL cholesterol and triglycerides. Fiber-rich mango also includes inflammation-fighting vitamin C and beta-carotene. Stir in the dried mango and pineapple once the granola is fully cooled (otherwise it may become tough); or top granola with the fruit just before serving.
Recipe Ingredient Details:
3 cups rolled oats
1 cup macadamia nuts (coarsely chopped)
1/2 cup sesame seeds
2/3 cup unsweetened flaked (not shredded) coconut
4 tablespoons virgin coconut oil
6 tablespoons honey
1/3 teaspoon sea salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup finely chopped dried mango (unsweetened and unsulfured)
2/3 cup finely chopped dried pineapple (unsweetened and unsulfured)
Preheat oven to 300˚.
In large bowl, combine oats, macadamia nuts, sesame seeds, and flaked coconut. In a small saucepan over medium-low heat, melt coconut oil. Add honey, salt, and cinnamon and stir well to combine. Remove from heat and stir in vanilla. Slowly fold liquid mixture into dry mixture and stir well to coat evenly.
Spread mixture in a large, rimmed baking sheet (12x17 inches) or two 9x13-inch pans. Bake, stirring occasionally, 25–30 minutes or until lightly golden. Remove from oven and push granola away from edges. Let cool for 5 minutes; then spread evenly in pan to cool completely. Stir in mango and pineapple.
Recipe Additional Notes:
PER SERVING (½ cup): 386 cal, 19g fat (9g mono, 2g poly, 8g sat), 0mg chol, 7g protein, 47g carb, 6g fiber, 42mg sodium
Wed, 2012-02-01 19:49