Tropical granola made with passion fruit and shredded coconut. Oil free, gluten free and vegan.
I have a terrible habit of buying a particular food, thinking ‘Oh yeah, I’ll use that for something special!’ and then either (a) forgetting about it; or (b) being so unbelievably indecisive about what to do with it that by the time I’ve actually figured out what I’d like to make, the food has gone bad. Or someone else has eaten it. Or I’ve eaten it.
These impulse buys range from everything from fancy chocolate (a good choice) to bags of tapioca flour (why, Claudia, why!?).
So, not surprisingly, my fruit bowl was recently filled with far too many passion fruits. I was convinced they were destined for something ultra-sophisticated. Something so magical I hadn’t even thought of it yet.
And then I didn’t think of it. And then I discovered that it only takes a few days for perfectly plump passion fruits to resemble deflated soccer balls.
Let this be a lesson to me (and perhaps to you too): Think of an idea, and then go shopping.
Those passion fruits may not have looked so hot on the outside, but I knew the insides were still delicious. While eating my way through those fruits, I found that passion fruit in oatmeal is kinda weird, passion fruit on top of overnight oats is delicious, and the tropical fruit can really jazz up any fruit salad.
Then as I was falling asleep one evening a thought randomly popped into my head: passion fruit granola! I scribbled the idea down on a piece of paper. Sort of. When I looked at that note the next morning, I appeared to read ‘fusion toot yamola’.
Whatever, I got the message.
This granola’s a nice way to mix up the usual cinnamon-spiced cereal that we all know (and love). It pairs well with almost any summer fruit – especially mango! It’s also lovely with sliced bananas, but let’s face it, every granola goes with bananas.
Plus, this granola only requires one bowl, is oil-free and contains less sugar than most granolas out there.
Best of all, it means I can feel better about impulsively buying a ton of passion fruits. If only all my spur-of-the-moment purchases turned out like this.
- 2 tablespoons almond butter
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon blackstrap molasses
- ¼ teaspoon salt
- 2 passion fruits
- 2 ¾ cups rolled oats
- ¾ cup shredded coconut
- ¼ cup pumpkin seeds (pepitas)
- ¼ cup cashews
- ¼ cup chopped walnuts
- ¼ - ½ cup chopped dried figs or dried pineapple (optional)
- Preheat the oven to 340°F (170°C). Line a large baking tray with non-stick paper.
- In a large bowl, whisk together the almond butter, maple syrup, vanilla extract, blackstrap molasses and salt.
- Stir in the pulp from the passion fruits (approximately 3 tablespoons of passion fruit pulp).
- Add the rolled oats, coconut, pumpkin seeds, cashews and walnuts. Mix until well combined.
- Transfer the mixture to the prepared baking tray. Bake for 20 - 25 minutes (rotating the baking tray halfway through), or until the granola is golden brown. The granola should be reasonably crunchy, although it will become crunchier as it cools.
- Allow the granola to cool. Ideally, transfer the granola from the hot baking tray/pan and onto a cooling rack lined with a sheet of non-stick paper.
- Once cooled, stir in the chopped dried figs (or dried pineapple), if using. Store the granola in an airtight container.