Hi! I am an Eclectus parrot owner and I love to cook! Why not be able to share your meals with your fids? I hope these ideas will encourage you to eat healthier as well as enrich the lives of your parrots. Enjoy and happy cooking!!

These recipes are designed to be made for you and your family AND be safe to share with your parrot. Special consideration has been given to the unique Eclectus diet. Please be aware that, where noted, some ingredients should be added ONLY to the human servings. If you have questions or suggestions feel free to add them in comments for that recipe!

Thursday, February 17, 2011

Mango-Agave Granola with Greek Yogurt

Recipe courtesy Bobby Flay for Food Network Magazine, edited for fid-friendliness.

This lightly sweet granola was a HIT with the fiddies!  I made it without the salt & brown sugar but would probably prefer the extra sweetness if just making for me. ;-)


• 2 T canola oil
• 1/4 C agave syrup
• 1/2 C unsweetened applesauce
• 1 tsp ground cinnamon
• 2 T packed light brown sugar (optional)
• 1 tsp vanilla extract
• 3 C old-fashioned rolled oats (not instant)
• 3/4 C slivered almonds
• 1/2 C raw sunflower seeds
• 1/2 C raw pumpkin seeds
• 2 T flax seeds
• 2 T wheat germ
• 1/4 tsp salt (optional)
• 1 mango, peeled/diced
• 1 pint 2% Greek yogurt

1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat. **I actually used 2 baking dishes, instead, and the stoneware worked best.

2. Mix the canola oil, agave syrup, applesauce, cinnamon, brown sugar & vanilla extract in a small bowl until smooth.

3. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ & salt (optional) in a large bowl.

4. Add the wet mixture to the dry mixture & stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally (every 8-10 min), until golden brown & crisp, 25 to 30 minutes.

5. Remove the granola from the oven & let cool slightly, then break into clumps while still warm.

6. Let cool completely. Serve with a dollop of yogurt & diced mango over the top. Store leftover granola in an airtight container in a cool place.

Kitchen note: When fresh mangoes are not available, use dried (unsulphured) mango. Dried mango can be stirred into the granola mixture and stored together.

1 comment:

  1. Anonymous2/18/2011

    cant wait to try it I need to print them all out and put it in a folder so I can cook away!