Last December, we shared our favorite recipe for Maple Granola with Quinoa and Cranberries. Well, now we’re back with a new version just in time for spring: Tropical Granola with Macadamia Nuts.
Just like our Maple Granola, this tropical version is easy to assemble and uses common ingredients found in any grocery store. Our recipe features dried pineapple, mango, papaya, and bananas but feel free to go wild and add or subtract ingredients that fit your family’s tastes. In addition to the fruits, we’ve tossed in some chopped up macadamia nuts for good fats and a bit more indulgent flavor, but the granola is equally good with cashews! A handful of unsweetened coconut mixed in at the end of baking adds a bit of color and a light, tropical flavor without extra sugar. One word of caution: do not be tempted to mix the coconut in at the beginning. It will definitely burn!
Assembling this granola is super easy, though it does require a bit of chopping. Take a minute to lightly spray your chef’s knife (or use kitchen shears!) with some cooking spray and that will help keep the dried fruits from sticking. Once your ingredients are prepped, it’s a simple to mix up a giant batch and pop it in the oven. Mixing everything together is a great job for any kids in your kitchen, too!
Bake the granola at 350 degrees for 20-25 minutes. When the oats are just starting to get a gorgeous tropical tan, remove the mixture from the oven and add in the coconut and sprinkle with some turbinado sugar while everything is still warm. Allow the mixture to cool and then just try not to sneak a handful or two while you wait.
Pair this granola with some honey flavored yogurt or almond milk and you have a a breakfast treat that will take you straight to the tropics!
- 2 cups rolled oats
- ⅓ cup chopped dried mango
- ⅓ cup chopped dried pineapple
- ⅓ cup chopped dried papaya
- ⅓ cup macadamia nuts
- 3 Tablespoons honey
- 3 Tablespoons melted coconut oil
- ½ teaspoon kosher salt
- 1 Tablespoon turbinado sugar, divided
- ⅓ cup unsweetened coconut
- ⅓ cup roughly chopped banana chips
- Preheat your oven to 350 degrees F.
- Line a large baking sheet or jelly roll pan with parchment paper.
- In a large mixing bowl, combine the rolled oats and dried fruits, omitting the banana for now.
- Add the melted coconut oil, honey, and ½ Tablespoon turbinado sugar to the oat mixture and stir until well combined.
- Spread the mixture evenly on the prepared baking sheet.
- Bake at 350 degrees for 20-25 minutes, until the oats are just golden and the mixture is fragrant.
- Remove from the oven and add in the banana chips and coconut, tossing to combine.
- Sprinkle with the remaining sugar.
- Allow to cool and then store in an airtight container for up to one week.
The only thing that would make this better is if I was snacking on it at the beach!! 🙂
Right? We definitely were thinking about the beach when we created this one!
These are seriously loaded with goodness!
Thanks Megan!
You have created something special here… I am looking forward to making this asap!
Something about the tropics!
This sounds like such a fun snack idea! Yum!
Full of good fruits and nuts! Thanks for visiting Madi!