TROPICAL GRANOLA
Tropical Granola is a vibrant and naturally sweet breakfast or snack that captures the essence of summer in every bite. Combining rolled oats with chewy dried pineapple and mango, it’s layered with coconut flakes and gently coated in maple syrup before being baked to golden perfection. Each spoonful offers a burst of tropical fruitiness balanced with a satisfying crunch. This Granola is ideal for brightening up your mornings, whether served with yoghurt, plant-based milk or eaten straight from the jar. It’s packed with fibre, natural sugars and healthy fats, making it a nourishing choice for busy days. The exotic ingredients not only add a refreshing twist but also provide a rich source of antioxidants, vitamins and minerals. With its easy preparation and long shelf-life, this recipe fits seamlessly into weekly meal prep or daily breakfast routines.
RECIPE CATEGORY
Breakfast
SERVING SIZE
1
CUISINE
Caribbean
PREPARATION/TECHNIQUES
Bake, Prepared in Advance
OCCASION/HOLIDAY
Summer, Picnic, Birthday, Easter, Mother’s Day, Graduation, Spring, Family Reunion
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Healthy, High Fibre, Quick & Easy, Kid Friendly, Low Sodium
DISH TYPE
Cobbler / Crumble
INGREDIENTS
The preparation of Tropical Granola involves the following ingredients:
- 30 g rolled oats
- 5 g chopped dried pineapple
- 5 g chopped dried mango
- 5 g coconut flakes
- 1 tablespoon maple syrup
FULL NUTRITIONAL INFORMATION
- Calories: 201.8 kcal
- Fat: 5.3 g
- Saturated Fat: 3.2 g
- Carbohydrate: 36.4 g
- Sugar: 14.1 g
- Sodium: 5.3 mg
- Fiber: 3.8 g
- Protein: 4.5 g
- Calcium: 37 mg
- Iron: 1.6 mg
- Potassium: 190.8 mg
PREPARATION
- Preheat The Oven: Preheat your oven to 160°C (fan 140°C) or 325°F. Line a small baking tray with parchment paper.
- Combine Dry Ingredients: In a medium bowl, mix the rolled oats, chopped dried pineapple, chopped dried mango and coconut flakes.
- Add Sweetener: Pour in the maple syrup and stir thoroughly until the dry ingredients are evenly coated.
- Spread On Tray: Transfer the mixture to the lined tray and spread it into a thin, even layer.
- Bake To Golden: Bake for 15 to 18 minutes, stirring once halfway through, until golden brown and lightly toasted.
- Cool Completely: Let the Granola cool on the tray. It will crisp up as it cools. Once cool, break into clusters or store as loose Granola.
PREP TIME
5 minutes
COOKING TIME
18 minutes
TIPS
These tips can help you make a better Tropical Granola:
- Prevent From Burning: Use soft and chewy dried fruit to prevent burning during baking.
- Prevent Over-Browning: Stir once while baking to ensure even toasting and prevent clumps from over-browning.
- Maintain Crunch: Allow to cool fully before storing to maintain crunch and prevent condensation.
VARIATIONS
- Nut Boost: Add chopped macadamia or cashew nuts for added texture and healthy fats.
- Citrus Zest: Mix in a pinch of lime or orange zest for a zingy finish.
- Protein Packed: Include a tablespoon of hemp seeds or protein powder for a macro-enhanced snack.
- No Added Sugar: Reduce maple syrup and replace dried fruit with unsweetened alternatives to lower sugar.
- Spiced Twist: Add a pinch of ginger or cardamom to bring a warming spice to the tropical flavour profile.
PREPPING AND STORAGE
- Room Temperature: Store the cooled Granola in an airtight container in a cool, dry cupboard for up to 1 week.
- Refrigeration: Optional chilling can help extend freshness in warmer conditions, although it may cause a slight softening of the product.
- Freezing: Store in freezer-safe bags or containers for up to 1 month. Defrost at room temperature and re-crisp in the oven for 5 minutes if needed.
- Batch Preparation: Multiply all ingredients proportionally. Cool completely before sealing to maintain texture and prevent the product from becoming soggy.