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Tropical Coconut Granola with Mango and Pineapple - This Gluten free, vegan granola is INCREDIBLE! Such a good homemade granola recipe!

Tropical Coconut Granola with Mango and Pineapple (Gluten Free & Vegan)


  • Author: Emily
  • Yield: 12 1x

Ingredients

Scale
  • 2 1/2 cups rolled oats (gluten free, if needed)
  • 1 cup unsweetened flaked coconut (large flakes)
  • 2/3 cup almond flour
  • 2/3 cup macadamia nuts, halved if large (roasted & salted is fine)
  • 1/4 cup ground flax seed
  • 1/4 cup coconut sugar
  • 1/3 cup coconut oil
  • 1/3 cup pure maple syrup (plus more, if needed)
  • 2 tsp vanilla extract
  • pinch salt (optional)
  • 2/3 cup diced dried mango (preferably unsweetened)
  • 2/3 cup diced dried pineapple (preferably unsweetened)

Instructions

Preheat oven to 300 degrees F. Line a baking sheet with parchment or a nonstick silicone baking mat.

In a large bowl, combine oatmeal, coconut, almond flour, macadamia nuts, flax, coconut sugar, coconut oil, syrup, and vanilla. (Add pinch salt if using raw or unsalted macadamia nuts). Stir to combine well. If mixture is dry, add 1-2 Tbsp additional maple syrup or coconut oil and continue to mix until everything is well blended and coated.

Spread granola mixture out onto prepared baking sheet. Spread out well in an even layer.

Bake at 300 degrees 25-30 minutes, stirring every 10 minutes or so.

When granola is golden, remove from oven. Immediately add dried mango and pineapple and pat mixture together (this will help create clusters). Allow mixture to cool completely, and don’t disturb while cooling to allow clusters to form.

When granola is completely cool, transfer to an airtight container and store about 1 week at room temperature, or up to 2 weeks in the fridge (note that dried fruit will harden somewhat in the refrigerator).

Notes

HOW TO GET BIG GRANOLA CLUSTERS: The BEST trick I have for nice, big granola clusters is to pack the granola together tightly when you pull it out of the oven, and then DON’T TOUCH IT until it’s completely cool. When it’s cool, it will break into nice, big clusters! (You can also whisk an egg white and add it to your mixture along with the wet ingredients, which will bind things together even more. Note: it will no longer be vegan.)

WHERE TO FIND UNSWEETENED DRIED FRUIT. It can be tough to find unsweetened dry fruit. I’ve found a few brands that do this very well. Made in Nature has delicious mango (I get it at Costco, Sprouts, or Amazon) and Naturebox (which I can find at Target) carries a great line of unsweetened dried fruit.

GLUTEN FREE? You’ll want to buy certified gluten free oats. Oats themselves don’t contain gluten, but the processing and growing processes often lead to cross-contamination with wheat/gluten-containing grains, so it’s important to buy certified gluten free oats. I like Bob’s Red Mill brand.

PUMP UP THE COCONUT. Love the coconut flavor? You can pump it up in this recipe by adding 1/4-1/2 tsp of coconut extract along with the vanilla. It’ll definitely taste more coconut-y, but it can also be easy to over-do, so be sure to start small and add from there.

Nutrition

  • Serving Size: about 1/2 cup
  • Calories: 297kcal
  • Sugar: 13g
  • Sodium: 6mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Trans Fat: 0
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0