Tropical Fruit Granola with Extra Creamy Passion Fruit & Mango Skyr


This homemade granola features a mix of tropical dried fruits, macadamia nuts, and a hint of ginger. The crunchy granola is perfect on top of a creamy bowl of Extra Creamy Passion Fruit & Mango Skyr.  

Old Fashioned Rolled Oats
Unsweetened Coconut Flakes
Macadamia Nuts, chopped
Chia Seeds
Ground Cinnamon
Ground Ginger
Kosher Salt
Coconut Oil
Egg White
Mixed Tropical Dried Fruit (pineapple, papaya, banana chips, etc)
Icelandic Provisions Extra Creamy Passion Fruit & Mango Skyr
Step 1:
Preheat oven to 300F and position a baking rack in the middle of the oven. Line a large 9x13 baking sheet with parchment paper.
Step 2:
In a large bowl, mix together oats, coconut flakes, nuts, chia seeds, cinnamon, ginger, and salt until well combined.
Step 3:
Melt honey in the microwave for 15-20 seconds until warm but not hot. In a small bowl, whisk honey, coconut oil, and the egg white. Pour the liquid ingredients into the dry ingredients, stirring with a wooden spoon until the dry ingredients are fully coated.
Step 4:
Spread the granola mixture in an even layer on the baking sheet. Bake for 15 minutes, then remove from the oven and stir the granola with a wooden spoon -- this ensures that all of the granola bakes and browns evenly.
Step 5:
Return the pan to the oven and bake for another 10 - 15 minutes until the nuts are toasted, the oats and coconut chips are golden brown, and the granola is no longer wet to the touch.
Step 6:
Set the pan on a cooling rack and let cool for 1 hour or until granola is at room temperature. Stir in the dried fruit and serve with skyr and fresh fruit (if desired).
Step 7:
The remaining granola can be stored in an airtight container at room temperature for a couple of weeks.