Tropical Granola
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 14 servings
An easy recipe for naturally sweetened homemade tropical granola made with quinoa flakes, gluten-free oats, shredded coconut, nuts and seeds, and dried fruit. Vegan and gluten-free.
  • 1½ cups gluten-free old fashioned oats (not instant)
  • 1½ cup quinoa flakes (or more GF oats)
  • 1 cup unsweetened shredded coconut
  • ½ cup raw cashew pieces
  • 2 Tablespoons whole flax seeds
  • 2½ cups diced dried tropical fruit (unsweetened pineapple, unsweetened mango, banana chips, candied ginger, dates)
  • 1 heaping cup fresh or frozen pineapple to yield ½ cup pineapple puree
  • ¼ to ¼ cup maple syrup (depending on the level of desired sweetness)
  • 2 Tablespoons coconut oil, melted if solid
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon sea salt
  1. Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Combine oats, quinoa flakes, coconut, cashews, and flax seeds in a large mixing bowl.
  3. In a small bowl, whisk together the pineapple puree, maple syrup, coconut oil, vanilla, and salt. Pour over the dry ingredients. Mix well.
  4. Pour over the lined baking sheet and bake for 40-50 minutes, stirring every 10 minutes, until golden.
  5. Let cool completely then add the dried fruit. Transfer to an airtight container.
Keeps for about 2-3 weeks.
Yields: 7 cups. Each serving is ½ cup (14 servings)
Might take less time depending on your oven. Be sure to watch the last 10-20 minutes so it doesn't burn.
Recipe by Cafe Johnsonia at