Tropical fruit granola

Try this granola for a taste of the balmy tropics for a burst of flavour in the morning
By John Torode
Tropical fruit granola
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 1 tbsp butter
  • 5 tbsp golden syrup
  • 4 tbsp honey
  • 200 g oats
  • 2 tbsp caster sugar
  • 75g macadamia nuts
  • 75 g dried apricots
  • 50 g raisins, or sultanas
  • 25 g goji berries
  • 25 g walnuts
  • 25 g pistachio nuts, shelled
  • 25 g banana chips
  • 1 pineapple
  • 3 passion fruit
  • 1 mango
  • 200 g yogurt
  • 1 lime, zested
  • 1 tbsp honey, to serve

Tips and Suggestions

In John's original recipe he uses jackfruit, a fruit native to Southeast and South Asia. We have used mango in place of it, if you would like to use jackfruit you may be able to find it in specialist Asian or Caribbean supermarkets.

Prepare 1 jack fruit by pulling the flesh away and removing the stones from each of the pods.

Method

1. Melt the butter in a pan on medium heat, then add the golden syrup and honey. Once the mixture has loosened, add porridge oats and stir until browned. Add a tablespoon of caster sugar and heat for a further two minutes.

2. In a food processor, roughly chop the macadamias, dried apricots, raisins, goji berries, walnuts, pistachios, almonds and dried bananas. Add them to the mixture and mix well. Once the ingredients are fully coated in the syrup remove from heat and set aside.

3. Peel and core a whole pineapple and cut the flesh into bite sized pieces. Place into a frying pan and add the pulp from the passion fruit. Add a splash of cold water and the rest of the caster sugar. Cook over a gentle heat for 8-10 minutes.

4. In a separate bowl, add lime zest and a drizzle of honey to the yogurt and mix.

5. To serve, spoon the pineapple and passion fruit compote into a martini glass. Add some of the yoghurt mixture to the top. Layer some of the mango and add some more of the yoghurt. Spoon the granola on top before adding more yoghurt and compote on top. Garnish with a piece of mango.

See more John Torode recipes.

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