This homemade Coconut Tropical Granola has a tropical vibe, no refined sugar and huge chunks: perfect for summer!
Looking for more delicious and healthy coconut recipes? Try my coconut flour keto waffles!
Why bake this granola
- It's an easy recipe you can bake with your kids;
- It has a hint of coconut flavor that's perfect for summer, but also delicious all year round!
- You can get big granola chunks with this recipe;
- It's an easy snack for you to have any time of the day!
Ingredients
This recipe is egg and gluten free. The ingredients were selected to make an easy and extra healthy granola:
- Coconut sugar to sweeten this granola (we're mixing it with water to make a coconut syrup!);
- Old-fashioned and quick oats;
- Cashews to add some crunchiness, fiber, heart-healthy fats and plant protein;
- Shredded or flaked, unsweetened coconut;
- Hemp seeds;
- A pinch of fine sea salt;
- Dried mangos; and
- Coconut oil.
Substitutions
- Coconut syrup: substitute for the same amount of maple syrup.
- Coconut oil: substitute for vegetable, canola, almond or sunflower oil. Olive oil might be too strong in flavor for this recipe.
- Hemp seeds: you can replace hemp seeds with chia or sunflower seeds.
- Dried mango: if you don't have it, or is not a mango fan, you can leave it out.
- Unsweetened shredded coconut: you can use the sweetened version, but granola will be sweeter that way.
- Oats: You can make it without quick oats. If making with quick oats only (with no old-fashined oats), the granola will bake a bit faster: remove 2 to 3 minutes before the time asked in the recipe.
- Cashew: can be replace for almonds or Brazilian nuts.
How to make it
Combine coconut oil and syrup.
Place all dry ingredients in a large bowl.
Pour wet ingredients over the dry ones.
Mix well, until all parts are moistened.
Place granola in a lined baking sheet.
After baked, break into chunks and mix with the dried mango slices.
How to get big granola chunks
I don’t add egg whites in any granola recipe and still get a lot of chunks. How do I do it?
- Add the right amount of wet ingredients. Also, make sure there are no dry granola parts before baking.
- After spreading the unbaked granola on the lined baking sheet, press the granola with a spatula.
- Get the granola off the oven before it overbakes. Don't bake it for more than 30 minutes! If in doubt, take it out: you can fix it if it’s underbaked, but if it's overbaked, no chunks.
How to know if granola is baked? It will look light golden brown on the top, and the kitchen will have an amazing coconutty smell.
- Granola is out of the oven? Wait a few minutes for it to cool down before breaking granola into chunks.
- Don’t toss the granola while baking! Baking in medium heat (300°F), using the middle rack, and never baking over 30 minutes will keep the granola from burning, so don’t worry.
Storing
Wait for the granola to cool completely before storing. After cooled, place in an airtight container, and store at room temperature, away from sunlight. This recipe keeps for up to a month if stored correctly.
You can freeze baked granola. Use an airtight, freezer-safe container to store it in the freezer. It keeps for up to 3 months. Thaw overnight at room temperature before using.
More granola recipes
📖 Recipe
Coconut Tropical Granola
Equipment
Ingredients
Coconut Syrup
- 2 cups coconut sugar
- 1 cup water
Coconut Granola
- 2 cups old-fashioned oats
- 1 cup quick oats
- 1 cup cashews
- 1 cup coconut shredded and unsweetened
- ¼ cup hemp seeds
- ¾ cup coconut sugar syrup
- ¼ cup coconut oil
- ½ cup dried mango sliced
Instructions
- Mix coconut sugar with water and bring to a boil over medium heat, stirring continually, for 3 minutes. It will thicken a bit and smell like caramel, but it will still be quite liquid.
- For the granola: Preheat the oven to 300° F and line a rectangular baking sheet with parchment paper or a silicone mat.
- In a large bowl, add the oats, cashews, hemp seeds, salt and shredded coconut. Stir to combine.
- Pour the coconut oil and coconut sugar syrup and mix well.
Spread the granola in an even layer on a lined baking sheet. - Bake for 25 to 30 minutes until the granola is lightly golden on top. Do not toss the granola while it’s baking.
- Let the granola cool before adding the dried mangos, and breaking it into chunks. Store in an airtight container, room temperature, for 2 weeks.
Notes
- Coconut syrup: substitute for the same amount of maple syrup.
- Coconut oil: substitute for vegetable, canola, almond or sunflower oil. Olive oil might be too strong in flavor for this recipe.
- Hemp seeds: you can replace hemp seeds with chia or sunflower seeds.
- Dried mango: if you don't have it, or is not a mango fan, you can leave it out.
- Unsweetened shredded coconut: you can use the sweetened version, but granola will be sweeter that way.
- Oats: You can make it without quick oats. If making with quick oats only (with no old-fashined oats), the granola will bake a bit faster: remove 2 to 3 minutes before the time asked in the recipe.
- Cashew: can be replace for almonds or Brazilian nuts.
- Add the right amount of wet ingredients, and make sure there are no dry granola parts before baking.
- After spreading the unbaked granola on the lined baking sheet, press the granola with a spatula.
- Get the granola off the oven before it overbakes. Don't bake it for more than 30 minutes!
- Wait a few minutes for it to cool down before breaking granola into chunks.
- Don’t toss the granola while baking!
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