Tropical Granola

Until we can travel far again, it will probably take a while. If you still want to create a bit of tropical feeling in the meantime, you should try this granola recipe. Also ideal if you have overripe bananas left from the last delivery.

05/03/2026

Ingredients

Ingredients for 4 portions

Dry Mix

250 g coarse rolled oats (or mixed cereal flakes)

50 g broken cashews

50 g broken macadamia

50 g coconut strips

pinch of salt

Wet Mix

50 g dried fruits (e.g. mango and papaya), soaked in water for at least 3 hours

3 large bananas, overripe

100 ml coconut milk

2 EL baobab powder

Preparation

Preheat the oven to 160°C.

Combine all dry ingredients in a large bowl.

Drain the soaked dried fruits and squeeze briefly. Put them together with the peeled bananas, the coconut milk and the baobab powder into a blender and blend into a homogeneous mixture. Alternatively, chop with an immersion blender.

Pour the wet mixture over the dry ingredients and mix well so that all flakes and nuts are well coated. Spread the raw granola on a baking sheet and bake for about 25-35 min, stirring several times, until everything is evenly golden brown.

Let cool. Break up large pieces slightly by hand while lukewarm. Optionally fold in 50 g chopped dried fruits (e.g. physalis or pineapple).

Storage and Use

If you store the granola airtight in a large jar, it will keep for several weeks. With us the portion is usually gone again after a few days. So it's worth making a double batch.

Tastes plain as a tropical snack, for breakfast with homemade cashew or almond milk, but also with yogurt or as a topping for smoothies.

Show us your creations on social media by tagging us and using the hashtag #gebana. Thanks!