Tropical Granola (Vegan + GF)

Tropical Granola (Vegan + GF)

Which came first, the Tropical Granola or the Tropical Granola Bites? I’ll leave you to ponder the answer to this vegan twist on the chicken or the egg question, but first let’s talk about granola! After all, nobody can think properly on an empty stomach. 

Granola is one of the easiest things to make yourself and also one of the most rewarding. There’s nothing more satisfying than getting up in the morning and pouring some almond milk over your homemade granola or having a few handfuls of it with coconut yogurt for a healthy dessert.

Tropical Granola (Vegan + GF)

I like to eat it with almond milk, persimmon, coconut yogurt and some cacao nibs.

It’s so much healthier to make it at home, as a lot of shop-bought granola is pretty high in sugar and fat, but if you make it yourself at home you can control exactly what you’re putting in it! And as well as being refined sugar free, this tropical granola is also vegan and gluten-free

The flavours of papaya, coconut, brazil nut and cinnamon fuse together to create a wonderfully escapist treat that’s sure to brighten up your dreary mornings.

If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!

Tropical Granola (Vegan + GF)
Yields 500
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Ingredients
  1. 300g rolled oats (ensure gluten-free if necessary)
  2. 30g dessicated coconut
  3. 100g nuts, roughly chopped (I used hazelnuts and brazil nuts)
  4. 5 tablespoons chia seeds
  5. 5 tablespoons sunflower seeds (or pumpkin seeds)
  6. 25g dried cranberries
  7. 25g dried papaya (or pineapple or mango) pieces, chopped smaller if necessary
  8. 1 teaspoon cinnamon
  9. 4 heaped tablespoons almond butter
  10. 2 heaped tablespoons coconut oil, melted (or sub any other flavourless oil)
  11. 5 tablespoons maple syrup (or sub honey if not vegan), to taste
Instructions
  1. Preheat oven to 180 degrees
  2. Place the oats, dessicated coconut, nuts and seeds in a large bowl and mix well
  3. In a separate bowl, mix together the cinnamon, almond butter, coconut oil and maple syrup
  4. Pour this wet mixture over the dry mixture and stir well to ensure everything is evenly coated
  5. Transfer to a large baking tray and make sure it's spread out in a thin layer
  6. Bake in oven for around 30 minutes, taking it out every 10 minutes or so to mix around so that it all gets evenly browned - keep a close eye on it towards the end to make sure it doesn't burn
  7. Once out of the oven, leave it to cool in the baking tray
  8. Mix in the dried fruit and transfer to a container to store
Rhian's Recipes http://www.rhiansrecipes.com/
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