If you like heat in your breakfast, try using the chile-spiced dried mangos available at Hispanic groceries; if you like dried pineapple, substitute it for half of the mango. Recipe by Susan Clotfelter. Makes about two quarts.
Ingredients
3/4 cup dried sweetened papaya, chopped
3/4 cup dried mango, chopped
1/2 teaspoon salt
1/4 teaspoon cardamom
1/2 teaspoon ginger
1/4 teaspoon white pepper
1 1/4 cup raw cashews, coarsely chopped
2 cups rolled oats
1 1/2 cup dried flaked coconut
3 tablespoons canola oil
1/4 cup honey
Directions
Preheat oven to 350 degrees. Mix dried fruit and spices; taste and correct seasoning if necessary. Add cashews, oats and coconut and stir to combine; add canola oil and honey and stir until all ingredients are moistened. Spread on a greased, foil-lined cookie sheet; bake for 20 minutes or until lightly browned.
