Tropical Granola – Coconut Mango Pineapple & Banana
September 8, 2024 by Kimberly
Get a taste of paradise in every bite! This crunchy tropical mix is loaded with coconut, mango, banana, and pineapple instantly taking you to a beachside escape with every spoonful.
40 MINUTES
EASY
VEGAN
INT.
342 PER PORTION
CRUNCHY
EVERYDAY
BREAKFAST
ALL YEAR
ABOUT THE RECIPE
If you’re craving something that transports you straight to a sunny beach, this tropical-inspired granola is just what you need. Packed with crunchy coconut chips, sweet dried mango, freeze-dried banana, and tangy pineapple, it’s the ultimate blend of tropical goodness. Whether you sprinkle it over yogurt, enjoy it with milk, or just munch it by the handful, each bite brings a little sunshine to your day. Plus, it’s super easy to make and perfect for anyone looking for a healthier snack option!
How to serve
There are so many ways to enjoy this tropical mix! Serve it over some creamy Greek yogurt with a drizzle of honey, or go for a classic bowl with your favorite milk. If you’re feeling fancy, use it to top smoothie bowls for that perfect Instagram-worthy breakfast. It’s also an amazing snack to pack on-the-go, giving you a burst of tropical flavors any time of day.
How to store
Store this tropical blend in an airtight container to keep it fresh and crunchy. It’ll stay delicious for up to 3-4 weeks if stored in a cool, dry place – although, let’s be real, it probably won’t last that long because it’s too good!
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Tropical Granola – Coconut Mango Pineapple & Banana
- Total Time: 40 min
- Yield: 300 g / 4 cups 1x
Description
Recommended Equipment
- oven
- parchment paper
- medium-sized bowl
- small saucepan
- sharp knife
- cutting board
- airtight container
Ingredients
- 100 grams rolled oats
- 15 grams almonds
- 30 grams dried mango
- 30 grams freeze-dried banana
- 30 grams dried pineapple
- 20 grams coconut chips
- 15 grams puffed quinoa
- 30 grams cold-pressed coconut oil
- 10 grams brown sugar
- 25 grams agave syrup
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Instructions
PREPARATIONS
- Here’s the recipe for the Pineapple Coconut Oil. You’ll need about 30g of it.
INSTRUCTIONS
- Preheat the oven to 160°C / 320°F. Line a baking sheet with parchment paper and set it aside.
- In a medium-sized bowl, mix together the oats and almonds. Set aside.
- In a small saucepan, stir together sugar, agave syrup, vanilla extract, and coconut oil. Heat on low until the sugar melts. Pour this mixture over the oat-almond mix and stir well.
- Spread the mixture evenly onto the baking sheet. Bake for about 20 minutes.
- While the granola is baking, chop the freeze-dried bananas, pineapple, mango, and coconut chips to your desired size, and measure out the quinoa. Set everything aside.
- Once the granola is done baking, take it out of the oven and add the other ingredients. Mix everything well and let it cool.
- Once it’s completely cooled, crumble the granola and store it in an airtight container.
- Passive Time: 20 min
- Cook Time: 20 min
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