Tropical Granola
 
Prep time
Cook time
Total time
 
This tropical fruit coconut granola is bursting with so many different flavors and textures! Filled with oats, cashews, macadamia nuts, two different varieties of coconut, freeze-dried pineapple, and dried mango…there is SO much going on! Clearly I’m on a tropical theme lately after last week’s new tropical smoothie recipe. What can I say; I’m ready for spring and summer weather and recipes!
Author:
Recipe type: Breakfast, Snack
Cuisine: Whole-Grain, Gluten-Free
Serves: a large batch :)
Ingredients
  • 2 ½ cups rolled/old fashioned oats
  • 1 cup cashews, chopped
  • 1 cup large flake coconut
  • 1 cup unsweetened shredded coconut
  • ¼ teaspoon salt
  • ½ teaspoon coconut extract, optional
  • 1 teaspoon vanilla extract
  • ⅓ cup agave nectar
  • ⅓ cup coconut oil, melted
  • Add-ins (after baking):
  • 1.2 ounces freeze-dried pineapple
  • 1 cup macadamia nuts (I used roasted and salted), chopped
  • ¾-1 cup dried mango, chopped
Instructions
  1. Preheat oven to 300 degrees F. Line large baking sheet with parchment paper or nonstick silicone baking mat.
  2. Mix all ingredients (except add-in ingredients) together in large bowl.
  3. Bake at 300 degrees for approximately 35-40 minutes, stirring/flipping once halfway through. Keep a close eye on your granola for the last 10 minutes or so, as oven temperatures can vary.
  4. Stir in freeze-dried pineapple, macadamia nuts, and dried mango.
  5. This granola will store well at room temperature (tightly covered) for up to a month! This is also freezer-friendly and will last several months in the freezer. Although I doubt it will last that long ?
Recipe by Audra's Appetite at https://audrasappetite.com/tropical-fruit-coconut-granola/