Tuesday, October 21, 2014

Chamoy Granola

Breakfast is the hardest meal for me to get behind because I'm not a fan of most breakfast staples, such as eggs, cereal, most yogurt, milk, wet bread, oatmeal, etc. When I add my no-dairy diet on top of that, most of the things I can tolerate for breakfast are out too! No cheese on anything, no butter (though I break that rule), no coffee with creamer, no baked goods with butter or dairy (I brake that one too). So what's a girl to eat? Granola with coconut milk, that's what.

I only call this chamoy granola because chilied mango is an unusual ingredient to add to granola, but it's optional. I like the interest that a bit of chili adds to my breakfast, but regular sweet dried mango is delicious too. I like Trader Joe's bagged fruits and nuts - any combination of the items in that section would be great in this recipe.

I hope you enjoy it!

Time: ~1h 10m

What You'll Need:
Dry Ingredients -
5 cups of rolled oats
5 cups dried fruits and nuts of your choosing, chopped. For this batch, I used coconut strips, sweet shredded coconut, dried cranberries, chili (chamoy) mango, pecans, and cashews
1/2 tsp cinnamon
1/2 tsp salt

Wet Ingredients -
2 egg whites
3 ripe bananas
8 tbsp of honey, maple syrup, or a combination of the two
6 tbsp coconut oil
1 tsp vanilla

1. Preheat oven to 400F.

2. Mix dry ingredients in a LARGE mixing bowl. (Here's a visual of the dried
chili mango!)

3. Lightly whisk egg whites and set aside.

4. Mix remainder of wet ingredients together, mashing bananas into a paste with the back of a fork.

5. Pour egg whites into wet ingredients, and then add to dry ingredients, mixing gently. It will be kind of "glistening", but not particularly clumpy.

6. Divide between two cookie sheets and bake for 40 minutes (or until golden brown), turning with a wooden spoon at least once.

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