Tropical Granola

Tropical Gluten Free Granola
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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Gluten Free
Servings: 28 Servings
Calories: 173kcal

Ingredients 

  • 165 grams Pineapple cubed
  • 5 Medjool Dates (Pitted and roughly chopped)
  • 2 tbsp Orange Juice
  • 1 tbsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 60 ml Coconut Oil (Melted)
  • 400 grams Almonds (Roughly Chopped)
  • 150 grams Cashew Nuts (Roughly Chopped)
  • 90 grams Unsweetened Coconut Flakes
  • 70 grams Sunflower Seeds
  • 1/2 tsp Salt

Instructions

  • Pre-heat oven to 250F (120C) and prepare 2 racks lined with baking sheets. 
  • In a food processor or high-speed blender, add the pineapple, dates, orange juice, vanilla extract and cinnamon. Blend until smooth. Next add in the coconut oil and blend again. Set aside until required.
  • Chop up the almonds and cashew nuts and transfer into a large bowl. Add the coconut flakes, sunflower seeds, salt and mix well.
  • Fold in the pineapple mix into the nuts and mix well until combined. 
  • Divide the wet granola between the two earlier prepared baking sheets and spread into a thin layer. 
  • Place into the oven and bake for around 2 hours. Give the granola a mix every 20 minutes and rotate the trays after 60 minutes of baking.
  • In the last 30 mins keep a close eye on the granola to prevent burning. Finish baking as granola turns golden brown. Cool to room temperature and transfer into airtight containers.
  • The granola will keep for a couple of weeks. 

Nutrition

Calories: 173kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Sodium: 44mg | Potassium: 208mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg
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