This homemade Tropical coconut granola has a tropical feel, no refined sugar and huge pieces: perfect for summer!
Looking for more delicious and healthy coconut recipes? Try my keto waffles with coconut flour!
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🥥Why cook this granola
- It’s a simple recipe you can make with your kids, like this banana bread granola;
- It has a hint of coconut flavor, perfect for summer, but delicious all year round too!
- With this recipe you can get large chunks of granola;
- It’s an easy snack to eat at any time of the day!
📃Ingredients
This recipe is without eggs, just like my famous coconut biscuits. The ingredients have been selected to make an easy and extra healthy granola:
- Coconut sugar to sweeten this granola (we mix it with water to make a coconut syrup!);
- Old style AND quick oats;
- Cashew nuts to add a little crunch, fiber, heart-healthy fats, and plant-based proteins;
- Shredded or flaked, unsweetened coconut;
- Hemp seeds;
- A pinch of fine sea salt;
- Dried mangoes; AND
- Coconut oil.
🥄Substitutions
- Coconut syrup: substitute the same amount of maple syrup.
- Coconut oil: substitute for vegetable, rapeseed, almond or sunflower oil. Olive oil may 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 you’re not a fan of mango, you can leave it out.
- Unsweetened grated coconut: you can use the sweetened version, but the granola will be sweeter this way.
- Oats: You can do it without quick oats. If you’re doing only with quick oats (without the old oats), the granola will cook a little faster: remove it 2 or 3 minutes before the time called for in the recipe.
- Cashew nuts: can be replaced with almonds or Brazil nuts.
🥥How to get big chunks of granola
I don’t add egg whites in any granola recipe and you still get a lot of pieces. How do I do it?
- Add the right amount of wet ingredients. Also, make sure there are no dry bits of granola before cooking.
- After spreading the uncooked granola on the lined baking tray, press the granola with a spatula.
- Remove the granola from the oven before it overcooks. Don’t cook it for more than 30 minutes! If in doubt, take it off: you can fix it if it’s undercooked, but if it’s overcooked, no chunks.
How do you know if granola is cooked? The surface will have a light golden brown appearance and the kitchen will have a fantastic coconut smell.
- Is the granola out of the oven? Wait a few minutes for it to cool before breaking the granola into pieces!
- Don’t throw away the granola while cooking! Cook over medium heat (180°C), using the middle rack and never cook for more than 30 minutes, it will prevent the granola from burning, so don’t worry.
Don’t forget to check out these different ways to eat homemade granola besides yogurt!
🫙Conservation
Wait for the granola to cool completely before storing. Once cooled, place in an airtight container and store at room temperature, away from sunlight. This recipe will keep for up to a month if stored properly.
You can freeze cooked granola. Use an airtight, freezer-safe container to store it in the freezer. It can be kept for up to 3 months. Thaw overnight at room temperature before using.
If you have tried this Tropical Coconut Granola Recipeplease leave a 🌟 stars and let me know how it goes Comments under!
🥥More granola recipes
📖 Recipe
Tropical coconut granola
This homemade Tropical coconut granola It has a tropical vibe, no refined sugar and huge chunks – perfect for summer!
Prevents the screen from going dark
ingredients
Instructions
-
Mix the coconut sugar with the water and bring to a boil over medium heat, stirring constantly, for 3 minutes. It will thicken a bit and smell like caramel, but it will still be quite runny.
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For the granola: preheat the oven to 180°C and line a rectangular baking tray with baking paper or a silicone mat.
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In a large bowl, add the oats, cashews, hemp seeds, salt and shredded coconut. Stir to combine.
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Pour in the coconut oil and coconut sugar syrup and mix well.
Spread the granola into an even layer on a lined baking sheet. -
Bake for 25-30 minutes until the granola is lightly golden on the surface. Don't throw away granola while cooking.
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Let the granola cool before adding the dried mangoes and breaking them up. Store in an airtight container, at room temperature, for 2 weeks.
Notes
- Coconut syrup: substitute the same amount of maple syrup.
- Coconut oil: substitute for vegetable, rapeseed, almond or sunflower oil. Olive oil may 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 you're not a fan of mango, you can leave it out.
- Unsweetened grated coconut: you can use the sweetened version, but the granola will be sweeter this way.
- Oats: You can do it without quick oats. If you're doing only with quick oats (without the old oats), the granola will cook a little faster: remove it 2 or 3 minutes before the time called for in the recipe.
- Cashew nuts: can be replaced with almonds or Brazil nuts.
How to get big chunks:
- Add the right amount of wet ingredients and make sure there are no dry bits of granola before cooking.
- After spreading the uncooked granola onto the lined baking sheet, press it down with a spatula.
- Remove the granola from the oven before it overcooks. Don't cook it for more than 30 minutes!
- Wait a few minutes for it to cool before cutting the granola into pieces.
- Don't throw away the granola while cooking!
Nutrition
Serving: 1portionCalories: 209kcalCarbohydrates: 31GProtein: 4GFat: 9GSaturated fats: 4GPolyunsaturated fats: 2GMonounsaturated fat: 2GSodium: 37mgPotassium: 100mgFiber: 2GSugar: 15GVitamin A: 636UIC vitamin: 1mgSoccer: 16mgIron: 2mg
