Tropical Granola

Tropical Granola

By pastry Chef Darla Swanson, Portland Pastry Chef since 1999. With this dessert, you can improvise by using any nuts or seeds you like, and different flavored oils, citrus zest, etc. I love to layer this in a glass with vanilla yogurt, pineapple, banana and fresh berries. Darla Swanson is a graduate of the New England Culinary Institute in Vermont.

Tropical Granola

Serves 4


1 cup whole oats
1/2 cup sunflower seeds
3/4 cup coconut
1/4 cup macadamia nuts
1/4 cup cashews, chopped
2 tablespoons wheat germ
1/4 cup honey
3 tablespoons oil
1 tablespoon butter
1 teaspoon vanilla

  1. Stir oats, sunflower seeds, coconut, macadamia nuts, cashews and wheat germ together in a large bowl.
  2. Then warm honey, oil, butter and vanilla in a saucepan and pour over the ingredients in the bowl.
  3. Stir thoroughly and spread out onto an oiled sheet pan.
  4. Bake at 350 degrees Fahrenheit for 13-18 minutes.
  5. Stir and bake until golden.
  6. Let cool on the pan.
  7. Break pieces and store in an air-tight container.
  8. This will keep fresh for several weeks.
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