PREPARATIONS

• Here’s the recipe for the Pineapple Coconut Oil. You’ll need about 30g of it.

INSTRUCTIONS

1. Preheat the oven to 160°C / 320°F. Line a baking sheet with parchment paper and set it aside.
2. In a medium-sized bowl, mix together the oats and almonds. Set aside.
3. In a small saucepan, stir together sugar, agave syrup, vanilla extract, and coconut oil. Heat on low until the sugar melts. Pour this mixture over the oat-almond mix and stir well.
4. Spread the mixture evenly onto the baking sheet. Bake for about 20 minutes.
5. While the granola is baking, chop the freeze-dried bananas, pineapple, mango, and coconut chips to your desired size, and measure out the quinoa. Set everything aside.
6. Once the granola is done baking, take it out of the oven and add the other ingredients. Mix everything well and let it cool.
7. Once it’s completely cooled, crumble the granola and store it in an airtight container.