Tropical Granola Clusters with Brazil Nuts
Tropical Granola Clusters with Brazil Nuts
Photography by Matthew Kimura
This recipe makes 40 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 84 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 19 mg |
| potassium | 92 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 1 |
| vit C | 5 |
| folate | 2 |
- Portion size: 40 pieces
Although known as nuts, Brazil nuts are considered by botanists to be seeds, as their meat is separate from their shells.
Ingredients
- 2 cups 2cupslarge-flake rolled oats
- 1 cup 1cupsliced Brazil Nuts
- 1/2 cup 1/2cupsunflower seedsunflower seeds
- 1 cup 1cupchopped mixed dried tropical fruit, (such as pineapple, mango or papaya)
- 1/2 cup 1/2cupsweetened shredded coconut
- 1/2 cup 1/2cupliquid honey
- 1/4 cup 1/4cuppacked brown sugar
- 2 tbsp 2tbspvegetable oil
- 1 tsp 1tspvanilla
- 1/4 tsp 1/4tspsalt
Preparation
In bowl, combine oats, Brazil nuts and sunflower seeds; spread on baking sheet. Bake in 350°F (180°C) oven, stirring once, until light golden, about 15 minutes. Transfer to bowl. Stir in tropical fruit and coconut.
In saucepan, melt honey, sugar, oil, vanilla and salt over medium heat; stir into oat mixture. Press into parchment paper–lined 8-inch (2 L) square metal cake pan.
Bake in 300°F (150°C) oven until golden and firm to the touch, about 30 minutes. Let cool for 20 minutes. Break into bite-size clusters; let cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Source : Canadian Living Magazine: February 2010
