Tropical Granola (Paleo, Vegan, Gluten Free)
I’ve created this tropical granola recipe to be vegan, Paleo and gluten free. Not that I follow any specific diet right now, I’m just not a big fan of oats. I know that oats are a staple in America, but it is just not my favorite grain. Also, I really want this blog to represent me and my personal taste preferences. Therefore, don’t expect many oat recipes on my website.
Why should you make this recipe?
This tropical granola is so delicious. I’m snacking on it as I’m writing this blog post. I honestly can’t stop eating it. This recipe is full of tropical flavors. I like to serve it with some fresh mangos, pineapple, coconut milk or yogurt and drizzle it with some honey or maple syrup. Every time I have it, I feel like I’m teleported to an island and I hear the ocean waves.
This recipe is not only good tasting, but it is so good for you. It is full of healthy fats, protein and vitamins. The maple syrup is a natural sweetener that has a lower glycemic index than sugar. Dried fruits are high in fiber and can help with digestion.
You can serve the granola for breakfast or for snack. Put some on top of your yogurt, favorite milk, açaí bowl or blend it in a smoothie. You can also snack on it when you have a sweet tooth. It is one of the best energy boosting snacks when you travel. It will last about two weeks in an airtight container.
All nuts and seeds have to be raw and unsweetened. The dry fruit should also be unsweetened. I buy the dried mango, coconut, pineapple, and banana at Trader Joe’s.
The first step is to pulse the nuts and seeds only a few times in the food processor. If you mix them for too long, they might turn in to flour. You want them to be chopped to smaller, equally sized pieces. That way they can cook evenly. If you don’t have a food processor you can chop them with a knife.
The oven temperature has to be low. In order to get the granola consistency and texture right you should cook it low and slow.
Stir it every 15 to 20 minutes to make sure that all nuts and seeds are nicely browned. Halfway through the baking add the coconut. Coconut will burn fast. That is why we need to add it later. The dry fruit will get hard to chew if you bake it. You need to add it when the granola is out of the oven.
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- Food processor
- 2 cups raw cashews
- 1 cup raw almonds
- 1 cup raw walnuts pecans work too
- ½ cup raw sunflower seeds
- ½ cup cut raw pineapple
- ½ cup cut raw mango
- ¼ cup melted coconut oil
- ⅓ cup maple syrup
- ½ cup coconut chips unsweetened
- 1 cup chopped dried fruit (pineapple, mango, banana) sugar free, unsweetened
- Line a baking sheet with a parchment paper and preheat the oven to 275F.
- Add the nuts and seeds (cashews, almonds, walnuts and sunflower seeds) into a food processor and pulse them a few times. You need to break the nuts to smaller pieces. Be careful not to turn them into flour.
- Add the nut and seed mixture in a bowl. Then add the raw pineapple and mango in the food processor. Process them to make a pure.
- Add the fruit pure to a bowl with the melted coconut butter and the maple syrup and stir them together. Then add that mixture to the chopped nuts and seeds. Stir until well combined.
- Spread the mixture to the baking sheet.
- Bake for 20 minutes, add the coconut chips and stir. Then bake for another 20 minutes. and Stir one more time. Bake for 5-10 more minutes if needed. Remove from the oven and add the chopped dried fruit (pineapple, mango, banana).
- Leave the granola on the baking sheet to cool off.
- Store in an airtight container for two weeks.