Rainforest Granola with Toasted Brazil Nuts

Posted online December 1, 2010 | 12:15 pm

Inspired by the rainforests of the Amazon, this crunchy golden homemade granola recipe adds chunks of toasted brazil nuts, diced tropical dried fruit such as mango and pineapple, sweet dried banana chips, cashews and shredded coconut.

Why try? Brazil nuts are a great source of selenium, a powerful antioxidant which has proven to protect against heart disease and cancer. Brazil nuts are also rich in protein and fiber. This delicious granola recipe offers a great way to get the healthful benefits of Brazil nuts into your diet.

Foodie Byte: For a lower-sugar variation; alternate natural unsweetened coconut, available in health food aisle of your grocery store, and agave nectar for sweetened coconut and brown sugar in recipe.

Also, see our story about The Flavors of Brazil.

Ingredients

4 cups old fashioned oats
2 cups Brazil nuts, raw, chopped
1 cup sweetened coconut
1 cup cashews, unsalted, chopped
1/4 cup wheat germ
3/4 cup vegetable oil
1/3 cup honey
1/4 cup brown sugar
1 1/2 teaspoons vanilla extract
3 cups tropical dried fruit, diced (such as dried mango, papaya, pineapple, banana chips and shredded coconut)

Preparation

Preheat oven to 325°F.
Combine oats, Brazil nuts, coconut, cashews and wheat germ in large bowl; toss to blend.
In a separate bowl, combine oil, honey, brown sugar and vanilla and stir until blended. Pour over oat mixture and toss to evenly coat oat mixture.
Spread granola evenly onto a 13-inch x 18-inch baking sheet.
Bake uncovered for 45-60 minutes or until golden, stirring occasionally.
Remove from oven and cool.
In a large bowl, combine toasted granola with dried tropical fruit and gently toss to blend.
Transfer to storage container or zip lock bags to store.

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