This Tropical Granola is easy to make, full of flavour and surprisingly healthy!
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.
It’s great to make yourself at home as you can control exactly what you’re putting in it, which means you can fill it with yummy flavours such as nectar-like papaya, tart goji berries, nutty coconut, crunchy brazil nuts and toasty cinnamon. A combination that’s sure to brighten up your dreary mornings.
You can add whatever other nuts and seeds you like, for extra protien and fibre. Coconut flakes, pistachio nuts, hazelnuts, macadamia nuts or chia seeds would all make excellent additions.
This Tropical Granola is great eaten for breakfast with milk and yogurt, and some fresh fruit. It’s also equally delicious enjoyed as a healthier dessert, or even devoured by the handful as a midnight snack.
Looking for more tropical flavours? You might like my Tropical Carrot Cake!
Want more breakfast recipes? Check out my:
- Matcha Overnight Oats
- Banana Oatmeal
- Kinako French Toast
- White Bean Scramble
- Banana Overnight Oats
- Fluffy Pancakes
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.
Helpful tools to make this Tropical Granola:
Tropical Granola (Vegan + GF)
- 2 tablespoons coconut oil (or sub any other flavourless oil)
- 5 tablespoons maple syrup to taste (or sub any other sweetener)
- 300 g (10.5oz) rolled oats (ensure gluten-free if necessary)
- 100 g (3.5oz) brazil nuts, roughly chopped (or sub any other nuts)
- 5 tablespoons desiccated coconut (or sub flaked coconut)
- 5 tablespoons seeds - chia seeds, sunflower seeds, pumpkin seeds
- 1 teaspoon ground cinnamon
- 30 g (1oz) goji berries
- 30 g (1oz) dried papaya, chopped into smaller pieces if necessary (or sub pineapple or mango)
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Place the coconut oil and maple syrup in a large baking tray lined with baking paper
- Place in the oven for a couple of minutes just to melt the coconut oil
- Once coconut oil is melted, add the oats, nuts, desiccated coconut, seeds and cinnamon
- Mix well, ensuring everything is coated
- Make sure it's spread out in a thin layer, and 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 and crispy - keep a close eye on it towards the end to make sure it doesn't burn
- Once out of the oven, leave it to cool in the baking tray
- Mix in the dried papaya and goji berries
- Keeps in an airtight container for up to a week
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