Everlasting Summer Granola with banana, mango, fresh coconut, and cashews.This granola is inspired by everything that’s around me. I’m so lucky to live in this beautiful, beautiful place. It’s paradise for me. It’s endless summer and summer is my favorite season, so this granola is tropical, it’s summery, it’s breeze and ocean, and all tastes of tropics that I love. That’s the reason why I call it everlasting summer. Let’s get to it!
watch me make it in this video
For today I’m using a food processor, but you can do the same thing in a blender. I’m using soaked in warm water dates, coconut oil, and overripe bananas, dry pineapple, mango, and macadamia nuts.
As to the orange, we’re going to use orange zest. Just be sure that you pick an organic orange. The same goes for lemons because non-organic ones are heavily treated with pesticides. And even if you wash them, the chemicals saturate the skin and it’s going to interrupt your digestive processes. If you don’t have organic then just skip this step. Don’t do it all. It’s better to not have it at all than use the non-organic zest.
I’ll also use cashews and pistachios. I’m using a freshly shredded coconut, but if it’s not available to you, you absolutely can use the dry variety. But if you can check your local store freezer section, sometimes they have very nice freshly shredded coconut. It’s just fresher this way. It’s more fragrant too.
I’m using 2 tablespoons of jaggery, but if you have a sweet tooth you can add more.
Into the 320 oven for 45 minutes, mixing them every 15 minutes, for even roasting. It smells so good. I know I told you this before, but this is really, really good. It’s fresh, and fragrant, and tropical, and nutty.
My favorite way to enjoy it is with fruits and homemade yogurt.
👩🏼🍳 THINGS I USED TO MAKE IT HAPPEN
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- 2 bananas (small)
- 10 Medjool dates (soaked in warm water)
- 1/4 cup coconut oil
- 3 cups rolled oats
- 1/2 cup cashews
- 1/2 cup pistachios
- 1/2 cup macademia nuts (optional)
- 1/4 cup shredded coconut (unsweetened coconut)
- 1/2 cup dry mango
- 1/4 cup dry pineapple (optional)
Flavoring and Trimmings
- 1 tbsp orange zest
- 2 tbsp jaggery
- 1/4 tsp Himalayan salt
- vanilla bean (optional)
- Soak dates in the water of about 20 min.
- Preheat the oven to 320°F (160°C)
- Transfer dates to a food processor or a blender, combine with coconut oil. Blend until a creamy consistency is reached
- Combine all of the dry ingredients in a bowl first, then add the date/banana mixture. Mix very well until all dry ingredients are fully coated.
- Cover the baking sheet with parchment paper and spread granola on an even layer by pressing it down lightly.
- Bake the granola mixture for 40-45 min, stirring every 15 minutes to ensure even baking.
- Set aside to cool. Then brake apart to clusters and transfer to a glass container or a jar
What about you?
Have you ever tried to make your own granola? Did you try this recipe? Let me know how it went! Leave a comment below and share a picture of your granola on Instagram with the hashtag #positivepranic @positivepranic, so I can see your beautiful creation 🙂 🙏
Be Alive 🌱,
❤ Love, Julia
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2 thoughts on “Everlasting Summer Banana Granola”
Its so delicious
Thank you for letting me know 🙏🏻 I’m so happy you like it 😁