This is my daughter's favorite granola, she's always been a sunbird, loving all things topical from an early age and quite frankly who can blame her. This is such a fun granola - it's like going to the beach, you can almost imagine being in the Caribbean crunching on banana chips and chewing on papaya chunks.
Homemade granola is wonderful as you know what you're getting. You can control the sweetness and the saltiness. I use agave nectar - as I think it works well with the flavors here. I usually pair this with some Greek yogurt and it's particularly lovely with some chunks of peach or pineapple.
1 cup of roasted unsalted cashews
1 cup of sunflower seeds
1 cup of walnuts
1 tablespoon of vanilla extract
1 pinch of nutmeg
1 pinch of salt
1/4 cup of agave nectar
1/2 cup of organic canola oil
1/2 cup of sesame seeds
1 cup of dried banana chips
1/2 cup of dried unsulphured papaya chunks
1/2 cup of golden sultanas
Heat the oven to 325F
On a large baking tray pour out the oats, nuts and pumpkin seeds.
In a measuring jug, mix together the vanilla extract, salt, agave nectar and canola oil. Pour over the oat mixture and mix together using your hands so all the oats, nuts and seeds are coated.
Place in the oven for 30-40 minutes, taking the baking tray out every 10 minutes to mix around so that everything gets evenly browned.
When the granola looks almost golden, add the dried fruit, sesame seeds and banana chips. Don't leave them in for any longer than 5 minutes as the dried fruit will get hard and the banana chips and sesame seeds will burn.
When cooked, remove from the oven and cool completely before storing in a glass jar.