If you’re looking for a way to freshen up your breakfast routine, look no further than this Tropical Granola! It’s bound to be your new favorite breakfast. Made with tropical spices, nuts, fruit, and coconut, it’ll have you thinking you’ve been whisked off to a tropical vacation.
I’ve always loved making my own granola, but I typically enjoy it in the winter months, like with my Orange Chocolate Granola. So, I wanted to make an easy homemade granola that screamed “SUMMER” and this tropical twist on my usual recipe was just the ticket. Also, my Banana Nut Butter also has similar tropical vibes that make for a great compliment to any breakfast.
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Why You’ll Love This Recipe
Tropical flavors – The combination of spices, macadamia nuts, pineapple juice, and dried mango makes for a little vacation in paradise for your taste buds.
Customizable – It’s easy to make swaps for different ingredients. Can’t find macadamia nuts? Just add more almonds. Don’t like mango? Try some other dried tropical fruits like dried pineapple or banana chips!
Versatile uses – There are so many ways to enjoy this recipe. You can sprinkle it on Greek yogurt or smoothie bowls, pair it with milk like a breakfast cereal, add it to fruit salad, or just eat it by the handful for an easy and tasty snack.
Ingredient Notes
Old-fashioned oats – Sometimes this type of oatmeal is labeled as “rolled oats” in grocery stores. Avoid instant oats or steel-cut oats.
Almonds and macadamia nuts – Make sure you chop them to the size you prefer for a consistent texture throughout the granola.
All-purpose flour – You can also use whole wheat flour.
Ground ginger, cinnamon, and vanilla extract – These spices bring warmth and subtle spiciness to the granola, which enhances the tropical flavors without overpowering them.
Shredded coconut – You can use sweetened or unsweetened depending on your taste preferences
Honey – Agave or maple syrup also works well!
Pineapple juice – By using juice, it cuts down on how much added sugar is needed to sweeten the granola.
Canola oil – Light olive oil or even coconut oil can also be used very easily!
Dried mango – Chopped into bite-sized pieces, so you don’t get big chewy chunks in the middle of the granola.
Expert Tips and Variations
Make sure your tropical granola has completely cooled before sealing in an airtight container to maintain its crunchiness. Otherwise, it’ll become soggy in the container.
Experiment with other spice combinations such as a few dashes of nutmeg or cardamom. Or, try some almond extract instead of vanilla.
Make sure to add the dried fruit AFTER baking as not to further dry it out or even burn it.
If you want to cut down on some of the added sugar, look for 100% dried fruit and/or unsweetened coconut flakes.
Make sure you are monitoring the granola closely as it can very easily go from golden brown to burnt in an instant. Set a timer for every 10 minutes to check during the baking process.
FAQ
How do you serve tropical granola?
You can do so many things with granola! Enjoy on yogurt, pair with fresh fruits, with a splash of milk, as an ice cream topping, or package it up and give it as a thoughtful gift to friends and family. Serve it for brunch along side my Cointreau Mimosa Spritz cocktails. You can easily use it to meal prep your breakfasts by making a big batch.
How should I store granola?
Store granola that has completely cooled in an airtight container at room temperature to maintain its crispness. It can last like this for up to a month. For longer storage, you can also freeze it in a sealed bag or container for up to three months—just be sure to let it come to room temperature before serving for the best texture.
What is the difference between granola and müesli?
They both contain grains, nuts, and fruits, but the biggest difference in their texture and how they are made. Granola is baked with a sweetener and oil, which gives it a crunchy texture.
Müesli, on the other hand, is typically a raw mix of similar ingredients, served cold, often soaked in milk or yogurt, providing a much softer texture. Think of müesli as a jazzed-up variation of overnight oats that are only soaked for minutes instead of overnight.
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Spiced Tropical Granola Recipe
Ingredients
- 3 cups old fashioned oats
- ½ cup almonds (chopped)
- ½ cup macadamia nuts (chopped, about 2 ounce bag)
- ¼ cup all-purpose flour
- 1 ½ teaspoon ground ginger
- 1 tablespoon ground cinnamon
- ½ cup shredded coconut (sweetened or unsweetened)
- ¾ cup honey (or agave or maple syrup)
- ½ cup pineapple juice
- 1 tablespoon vanilla extract
- 1 tablespoon canola oil (or light olive oil)
- ½ cup dried mango (chopped)
Instructions
- Preheat oven to 325 degrees F. In a large bowl, combine the dry ingredients (oats, nuts, flour, ginger, cinnamon, and coconut).
- In a separate bowl, whisk wet ingredients together (honey, juice, vanilla, and oil).
- Add wet ingredients to dry and mix together thoroughly until dry ingredients are evenly coated with wet ingredients.
- Spray a baking sheet with non-stick spray or line the baking sheet with a silicone baking mat or parchment paper.
- Spread oat mixture in an even layer on the baking sheet. Bake for 50 minutes. Every 10 minutes or so, stir granola on the sheet lightly and make sure the edges are not burning.
- Remove from oven, mix in dried mango, and set aside to cool. The granola will crisp as it cools. Once cooled, granola can be stored in an airtight container for up to 1 month.
Notes
- Make sure your tropical granola has completely cooled before sealing in an airtight container to maintain its crunchiness.
- Make sure to add the dried fruit AFTER baking as not to further dry it out or even burn it.
- If you want to cut down on some of the added sugar, look for 100% dried fruit and/or unsweetened coconut flakes.
- Make sure you are monitoring the granola closely as it can very easily go from golden brown to burnt in an instant.
Nutrition
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