Homemade Tropical Granola (Vegan)
This Homemade Tropical Granola is chunky, crunchy and golden, packing in so much flavour and texture. With a range of tropical dried fruits, lots of nuts and cinnamon, this granola is great for breakfast or for snacking on.
If you love a homemade granola recipe, then you are in for a treat with this new flavour. it’s so packed with flavour and has some different dried fruits that I don’t usually bake with like mango, banana chips and dried apricots. There’s also lots of coconut and a range of nuts, nut butter and macadamia nut butter for a delicious flavour. As always, my homemade recipe produces big chunky clusters of granola that are perfect for snacking on, or for pouring into a bowl and enjoying with plant-based yoghurt or milk and fruits or nut butter. Once you’ve made this recipe, there is no going back to shop-bought cereals.
Why will I love this recipe?
This granola is amazing:
- Chunky, golden and clumpy
- Makes big clusters to eat by the handful
- Delicious served for breakfast with plant-based milk and/or yoghurt
- Made with real wholefood ingredients
- So much lower in sugar than shop-bought granolas
- High in fibre
- Naturally high in protein from nuts and seeds
- Contains a range of plant points and diversity
- With 13 different plants!
- Naturally vegan, egg-free and dairy-free
- Easily gluten-free
- With nut-free options
- Free from refined sugars
- Easy to make in a few steps
- Ready in 30 minutes
- Makes a large jar
- Keeps for 2 weeks
- Packed with antioxidants
- Great for gut and hormone health
If you already love the sound of this granola, then skip ahead to the recipe card below. or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the granola:
- Oats: rolled oats create a better texture.
- Mixed nuts: I use a mix of pistachios, cashews and macadamia nus for the recipes as they taste the most “tropical” to me. That said, you can use your preferred nuts.
- Mixed seeds: like pumpkin, sunflower and hemp seeds.
- Flaked coconut: for lots of texture.
- Desiccated coconut: to add coconut flavour into every bite.
- Ground flaxseed: to add lots of fibre and omegas.
- Cinnamon: for flavour.
- Dried fruits: I use some mango and apricots. Look out for ones without added sugars and use unsulphered apricots (the brown ones as opposed to the bright orange ones).
- Macadamia nut butter: this has a lovely mellow flavour that works so well but you can also use cashew or almond butter.
- Maple syrup: to make it sweeter and to allow the clusters to form. Agave syrup or honey will also be good here.
- Olive oil: to allow the mix to form the best chunky clusters and add that “buttery” richness.
- Salt: for flavour.
- Banana chips: add these after the granola has baked and again, choose ones with only banana as the ingredients or a little olive oil added.
Is this gluten-free and nut-free?
This is easily gluten-free as long as you use GF oats. To make it nut-free, swap the nuts for more seeds, oats and coconut. Swap the nut butter for tahini or sunflower seed butter.
How do I make this?
This is ready in a few steps:
- Chop the nuts and dried fruits: into small chunks.
- Combine all of the dry ingredients in a bowl: and stir well.
- Add the nut butter, syrup and olive oil: to a saucepan and warm gently.
- Pour the mix over the oat mixture and stir well: until everything is coated evenly.
- Tip onto a lined tray and press down: to form a compact even layer.
- Bake for 25 minutes: turning the tray after every 10 minutes, until golden all over.
- Allow to cool fully: then break up and stir in the banana chips.
- Keep in a sealed container: and enjoy.
How long will it last?
This granola will keep for 2 weeks in a sealed container at room temperature.
What other recipes can I try?
For more granola:
- Chocolate Peanut Protein Granola
- Peanut Butter Blueberry Granola
- Chocolate and Date Pistachio Granola
- Date and Tahini Granola
- Cinnamon Raisin Granola
Homemade Tropical Granola (Vegan)
This Homemade Tropical Granola is chunky, crunchy and golden, packing in so much flavour and texture. With a range of tropical dried fruits, lots of nuts and cinnamon, this granola is great for breakfast or for snacking on.
Ingredients
- 150g rolled oats
- 120g mixed nuts (e.g. pistachios, cashews and macadamia), chopped
- 60g mixed seeds (e.g. pumpkin, sunflower and hemp)
- 25g flaked coconut
- 20g desiccated coconut
- 2 tbsp ground flaxseed
- 1 tbsp cinnamon
- 100g tropical dried fruits e.g. mango and apricot, chopped
- 75g macadamia butter (or cashew, almond)
- 75ml maple syrup
- 75ml olive oil
- A pinch of salt
- 50g banana chips
Instructions
- Preheat the oven to 140Fan/160ºC and line a large baking tray with parchment paper.
- Into a large mixing bowl, add the oats, chopped nuts, seeds, coconut flakes, desiccated coconut, flaxseed, cinnamon, chopped dried fruits and stir well.
- Pour the macadamia butter, syrup, olive oil and salt into a small saucepan and warm through to combine.
- Now pour the wet mix into the dry and stir well to combine everything.
- Transfer the granola mix to the tray and press down firmly to make a compact layer.
- Bake in the oven for 25-30 minutes, rotating the tray every 10 minutes, until it’s goldened all over and crisping at the edges.
- Allow to cool fully on the tray.
- Now break apart and crush in the banana chips.
- Eat straight away or keep in a sealed container for 2 weeks, at room temperature.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Homemade Tropical Granola so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With tropical love x
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