Tropical Granola with Seeds
Transport your taste buds to a tropical paradise with this irresistible Tropical Granola with Seeds! Packed with the goodness of rolled oats, crunchy pumpkin and sunflower seeds, and a hint of chia for a nutritious boost, this homemade granola is a perfect blend of wholesome ingredients and vibrant flavors. Toasted coconut, slivered almonds, and warm cinnamon add depth, while sweet dried mango and pineapple bring a fruity, tropical flair. Baked to golden perfection with coconut oil and honey (or maple syrup for a vegan twist), this granola delivers the ideal balance of crunch and chew. Perfect as a yogurt topper, paired with your favorite milk, or enjoyed as a snack straight from the jar, this quick-to-prep recipe will brighten up your mornings and satisfy your cravings.
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Recipe Information
Ingredients
- 3 cups rolled oats
- 1 cup unsweetened shredded coconut
- 0.5 cup raw sunflower seeds
- 0.5 cup raw pumpkin seeds (pepitas)
- 2 tablespoons chia seeds
- 0.5 cup slivered almonds
- 0.5 cup dried mango, chopped
- 0.5 cup dried pineapple, chopped
- 0.25 cup coconut oil, melted
- 0.25 cup honey (or maple syrup for a vegan option)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, shredded coconut, sunflower seeds, pumpkin seeds, chia seeds, and slivered almonds.
In a small bowl, whisk together the melted coconut oil, honey (or maple syrup), vanilla extract, cinnamon, and salt until well combined.
Pour the wet mixture over the dry ingredients and toss to coat everything evenly.
Spread the granola mixture evenly onto the prepared baking sheet, pressing it down slightly to create clumps.
Bake for 20-25 minutes, stirring halfway through to ensure even browning. Watch closely during the last few minutes to avoid burning.
Remove from the oven and let the granola cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, stir in the chopped dried mango and dried pineapple.
Store the granola in an airtight container at room temperature for up to two weeks. Serve with yogurt, milk, or eat it on its own as a snack!
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 21.7 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
