Homemade granola with a tropical twist! Add in coconut chips, dried pineapple, and dried mango to make this refreshing and delicious granola.
I wasn't sure that any granola could top this one, but I've officially found my all-time favorite granola recipe.
Alas, it turns out that the best way to make the most delicious granola is to put a tropical spin on it. And the tropical vibes are in full swing with this recipe — we're talking coconut, pineapple, and mango galore!
From eating this granola with oat milk to sprinkling a handful of it on top of yogurt, there are so many ways that I love to enjoy this recipe! And I hope that you will savor it as much as I do.
Why You're Going to Love This Granola
Light and refreshing. This granola is lightly sweet but absolutely jam-packed with flavor. Plus, the dried pineapple and dried mango bring a bit of refreshing natural sweetness to the table!
100% customizable. Not a fan of almonds? Swap them out for walnuts. Can't find dried pineapple in the grocery store? Simply leave it out! This granola is great because it's so customizable. Use the recipe as a guide and incorporate what ingredients you have on hand if needed.
Perfect for meal prep! My favorite part about granola is that you can make a big ol' batch of it to enjoy for the next few weeks. I like to make granola on a Sunday and then eat it with yogurt or milk throughout the week. Because is there anything better than not having to worry about what you're going to eat for breakfast each morning?
Coconut chips. For this recipe, I love to use coconut chips because of the added crunch and delicious flavor. In case you're not familiar with them, coconut chips are essentially coconut meat sliced into long strips. I prefer to buy untoasted coconut chips, but if you have the toasted version on hand, no worries — simply add them in at the end of the recipe with the dried fruit.
Almonds and cashews. Aside from old-fashioned oats, nuts are the star of the show in this recipe. I love to use almonds and cashews, but you can substitute in other kinds of nuts if desired! Just make sure to roughly chop up the nuts to make sure there aren't any large pieces in the granola.
Dried pineapple and mango. Because is there anything better than dried fruit? This recipe incorporates both dried pineapple and mango, and it's best to cut the dried fruit into small, bite-sized pieces before adding it into the granola.
Tips for Making This Granola
Be sure to line your sheet tray with a silicone baking mat or parchment paper.
Otherwise, the granola might stick to the sheet tray and be really difficult to remove later. I love to use silicone baking mats because they're reusable!
Stir the granola halfway through to help it bake evenly.
Around the 10 to 12-minute mark, take the granola out of the oven and give it a good toss with a spatula; this will help ensure that the entire tray of granola bakes at the same rate.
Make sure not to overbake the granola.
When you take the granola out of the oven, it still might be a bit soft to the touch. However, it will continue to crisp up as it cools at room temperature. Once it completely cools, toss it with the dried pineapple and dried mango and enjoy.
Common Questions About This Granola
Stored in an airtight container, this granola usually stays fresh for a few months.
Absolutely! I like the flavor of almonds and cashews in this recipe, but you can definitely swap as needed. I think walnuts would be delicious in this granola as well.
The biggest culprit of hard granola is over-baking. Keep in mind that the granola will continue to firm up after you remove it from the oven, so be sure to take it out when it's still slightly soft to the touch.
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