Four kinds of nuts, coconut, dried mangoes and pineapple, and spiced granola clusters give this easy tropical trail mix tons of flavor, texture, and variety and make it perfect for on-the-go snacking.
1/2 cup Diamond of California Macadamia Nuts
1/2 cup Diamond of California Cashew Halves
1/2 cup Diamond of California Pistachios
1 cup Diamond of California Brazil Nuts
1 cup dried pineapple
1 cup dried mango (chopped if needed, it often comes in strips)
2/3 cup dried coconut flakes (sweetened, unsweetened, toasted, or Thai coconut flakes – I used a combination of all)
3 cups old fashioned rolled oats
1/2 cup whole wheat flour
2/3 cup brown sugar
1/3 cup oil
1/4 cup honey
1 teaspoon dark molasses
1/2 teaspoon ground ginger
1/4 teaspoon garam masala (found in the spice section)
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
Preheat oven to 300 degrees. In a large bowl combine all granola cluster ingredients and mix to combine. Spread out on a large baking sheet. Bake for 35-45 minutes. Allow to cool, then break into clusters.
Combine granola clusters, and all remaining ingredients in a bowl and stir to distribute ingredients evenly. Store in airtight container up to 3 weeks.