Tropical Granola Bites (Vegan + GF)

Tropical Granola Bites (Vegan + GF)

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.

Tropical Granola Bites (Vegan + GF)

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: 

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Tropical Granola Bites (Vegan + GF)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

These Tropical Granola Bites are a great snack as they’re easy to transport and will fill you with lots of sustainable energy.

Course: Dessert, Snack
Servings: 24 bites
Calories: 22.5 kcal
  • 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
  1. Preheat oven to 180 degrees (350 degrees)

  2. 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
  3. 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
  4. Keeps in a sealed air-tight container for up to 5 days

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