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Peach Passion Granola

Like most kids, I had fantasies of being an astronaut when I grew up, but for me, the excitement wasn’t about blasting off in a rocket, it wasn’t even about the spacewalks or weightlessness. I wanted to be a astronaut so I could eat freeze dried food all day! Those shiny foil pouches of tri-coloured
Course Brunch
Cuisine American
Level Beginner
Main Ingredient Grains & Seeds
Diet Pescatarian, Vegetarian

Ingredients

  • 1/2 cups mangoes freeze dried
  • 2 1/2 cups oats rolled (not quick cook )
  • 1/2 cups macadamia nuts almonds or
  • 1/2 cups coconut unsweetened flakes
  • 1/4 cups agave nectar
  • 2 tablespoons cultured unsalted butter (or canola oil if you want to go vegan)
  • 2 passion fruits
  • 1 teaspoon vanilla extract
  • 1/2 peach peach freeze dried

Instructions

  1. Move oven rack to middle position and preheat oven to 275 degrees F.
  2. Put the freeze dried mangoes into the work bowl of a food processor or blender and powderize. Add to a mixing bowl along with the oats, macadamia nuts, coconut, and dark brown sugar. Mix well to combine.
  3. Melt the butter in a separate bowl then scrape the pulp and seeds from the passion fruit into the melted butter along with the vanilla and whisk to combine. Drizzle this mixture over the granola and stir until all the oats look slightly wet and the ingredients are well distributed.
  4. Pour onto a baking sheet and spread around evenly. Put the sheet in the oven and bake for about 45 minutes, or until the granola is golden brown. You may want to mix the granola about half way through for even browning. Remove from the oven and allow to cool completely on the baking sheet.
  5. Toss the cooled granola with the freeze dried peaches. The granola can be stored in an air tight container or Ziploc bag for up to 2 weeks.