Best Tropical Granola Lollies Recipes

Crunchy Golden Tropical Granola image

Provided by Food Network

Time 1h55m

Yield 7 cups

Number Of Ingredients 14

2 cups dried banana chips (6 ounces), broken by hand or chopped into small pieces
2 cups instant rolled oats (6.5 ounces)
2 ounces dried pineapple, roughly chopped into 1/4-inch pieces (1/2 cup)
2 ounces dried mango slices, roughly chopped into 1/4-inch pieces (1/2 cup)
2.5 ounces roasted unsalted macadamia nuts, roughly chopped into 1/4-inch pieces (1/2 cup)
1/2 cup unsweetened coconut chips (1 ounce)
1/4 cup toasted sesame seeds
1/2 cup unrefined coconut oil
1/2 cup pure maple syrup
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon kosher salt
Milk, yogurt, parfaits, smoothie bowls, ice cream or fruit salad

Steps:

Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
Put half of the broken banana chips in a food processor. Process until finely ground to the consistency of breadcrumbs. Alternatively, crush the chips in a resealable plastic bag with a rolling pin. Set aside.
Combine the remaining broken banana chips with the oats, dried pineapple and mango, macadamia nuts, coconut chips and sesame seeds in a large heatproof bowl. Set aside.
Stir to combine the coconut oil with the maple syrup, vanilla extract, cinnamon, ground ginger and salt in a small saucepan. Cook over medium heat until just warm, about 2 minutes. Pour into the large bowl and stir to combine, ensuring everything is evenly coated. Sprinkle with the ground banana chips and stir again to evenly coat the granola.
Spread the granola on the prepared baking sheet in an even layer. Bake until evenly golden brown, 35 to 40 minutes, stirring 3 times (about every 10 minutes), to ensure it toasts evenly. Remove from the oven and let cool completely before storing.
Enjoy the granola as is, in milk or as a topping for yogurt, parfaits, smoothie bowls, ice cream or fruit salad.

Tropical Fruit Parfait with Honey-Ginger Drizzle and Gingersnap Granola image

Provided by Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 16

1/2 cup honey
One 1-inch piece fresh ginger, peeled
1 1/2 cups plain Greek yogurt
2 kiwis, peeled and chopped
1 mango, peeled and cubed
1 papaya, peeled and cubed
3 cups quick-cooking oats
2 tablespoons unsalted butter
1/4 cup maple syrup
2 tablespoons brown sugar
2 teaspoons ground ginger
1 teaspoon ground cinnamon
Pinch ground allspice
Pinch salt
1/2 cup sliced almonds
1/2 cup shredded coconut

Steps:

For the parfait: Add the honey, ginger and 1/2 cup water to a small saucepan. Bring to a boil, stirring to dissolve the honey. Remove from the heat and let cool a bit.
Remove the ginger and mix half of the syrup into the Greek yogurt; reserve the rest for drizzling on the fruit.
Divide the kiwis, mangoes and papayas among 6 small wide-mouthed glasses or parfait glasses. Drizzle with the reserved syrup. Top each serving with a dollop of yogurt.
For the granola: Toast the oats in a nonstick skillet over medium heat until light brown, about 3 minutes. Transfer to a baking sheet.
In the same skillet, melt the butter with the maple syrup, brown sugar, ginger, cinnamon, allspice and salt. Add the oats back to the skillet along with the almonds and coconut; toss to coat. Serve the granola over the parfaits.