Tropical Granola Lollies Recipes

Steps:

• Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
• Put half of the broken banana chips in a food processor. Process until finely ground to the consistency of breadcrumbs. Alternatively, crush the chips in a resealable plastic bag with a rolling pin. Set aside.
• Combine the remaining broken banana chips with the oats, dried pineapple and mango, macadamia nuts, coconut chips and sesame seeds in a large heatproof bowl. Set aside.
• Stir to combine the coconut oil with the maple syrup, vanilla extract, cinnamon, ground ginger and salt in a small saucepan. Cook over medium heat until just warm, about 2 minutes. Pour into the large bowl and stir to combine, ensuring everything is evenly coated. Sprinkle with the ground banana chips and stir again to evenly coat the granola.
• Spread the granola on the prepared baking sheet in an even layer. Bake until evenly golden brown, 35 to 40 minutes, stirring 3 times (about every 10 minutes), to ensure it toasts evenly. Remove from the oven and let cool completely before storing.
• Enjoy the granola as is, in milk or as a topping for yogurt, parfaits, smoothie bowls, ice cream or fruit salad.

Steps:

• Preheat oven to 300.
• In a very large bowl mix together the first eight ingredients.
• In another bowl mix together coconut and chopped up papaya and chopped up pineapple.
• Combine in a sauce pan olive oil, honey, vanilla, brown sugar, and salt.
• Heat on medium heat until all are dissolved and form a"syrup".
• Pour the"syrup" from the sauce pan into the very large bowl with the eight dry ingredients.
• Stir and smash together with a large spoon.
• When all seems mixed and coated add the fruit mixture and stir some more.
• Divide mixture in half, put half into an ungreased 9x13 glass baking dish.
• Spread mixture evenly but do not pack into the pan tightly.
• If you have two 9x13 pans they will both fit in the oven at once, saving on baking time.
• Bake at 300 for 35 minutes, then turn up oven to 325 and continue to bake for another 15 minutes.
• Stir the mixture once just a little when it comes out, do not break up clumps.
• Allow to COOL COMPLETELY before removing from pan.
• Store your now cool, dry, and toasted granola in an airtight container or ziplock bags.
• Serve with milk as you would cereal or eat the clumps for snacks and stir smaller pieces into yogurt.