These Tropical Granola Bites are a tropical variation of the Maple Pecan Cranberry Granola Bites I posted about the other day!
These crunchy bites are a great snack as they’re easy to transport and will fill you with lots of sustainable energy.
I love making these granola bites at home myself because I can control exactly what’s in them – which means I can fill them with yummy flavours like papaya, coconut and brazil nuts.
Not only are these snack bites delicious and insanely moreish, they’re also incredibly quick and easy – less than 30 minutes from start to finish and you can make them in just 4 simple steps.
Incidentally, they’re also gluten-free, vegan and refined sugar free.
Combining flavours of papaya, coconut and brazil nut, these tropical bites are a real escapist snack: take them to work with you and pretend you live on a tropical island as you munch on them as a 4pm pick-me-up.
I think the addition of cinnamon really enhances the flavour, but not everyone loves cinnamon, so I’ve kept it optional, but I would really recommend adding it.
Looking for more tropical flavours? You might like my:
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These Tropical Granola Bites are a great snack as they’re easy to transport and will fill you with lots of sustainable energy.
- 200 g (7oz) oats (gluten-free if necessary)
- 6 tablespoons desiccated coconut
- 50 g (1.7oz) dried papaya, chopped into smaller pieces if necessary (or sub dried pineapple or mango)
- 100 g (3.5oz) brazil nuts, roughly chopped
- 4 tablespoons smooth almond butter
- 6 tablespoons maple syrup (or sub any other sweetener)
- Optional: few tablespoons seeds - sunflower seeds, pumpkin seeds, chia seeds…
- Optional: 1/2 teaspoon cinnamon
Preheat oven to 180 degrees (350 degrees)
- Place all ingredients in a bowl in any order and mix well until it forms a slightly sticky mixture that can be easily moulded into small bite-sized pieces – add a splash of water or milk (any kind) to help it stick together if necessary
- Use two teaspoons (or your hands) to mould the mixture into 24 equal bite-sized pieces and place on a baking tray lined with greased baking parchment
Keeps in a sealed air-tight container for up to 5 days
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