Vegan Tropical Superfood Granola
Hello & Happy Monday!!
As a foodie, there is something I love about every season. I gravitate towards all fall flavors, pumpkin, sage, molasses, and just all things brussels. Simultaneously I crave lighter and more fruit forward concepts with the warmer temperatures such as this fab Tropical Superfood Granola!
Needless to say, as we get closer and closer to spring time weather, I began to crave these tropical flavors, but also this vegan Butternut Squash Burger with sage aioli in the same week lol. (stay tuned) Perhaps it’s also because I could be pregnant, but we’ll just have to wait and see!
At any rate, I don’t know about you, but prior to this recipe I had never made granola. For breakfast I typically opt for savory and protein as it keeps me full throughout the day. Also, buying a pre made option just isn’t my cup of tea as they are typically laden with additional sugar and I prefer to let the sweetness be derived rather from the dried fruit. Since I wanted to check this concept off my bucket list, I thought of all of the flavors I’d love to see that stray from the norm..
and the vegan Tropical Superfood Granola was born!
What I love about this recipe is, everything! It’s quick, easy, fun, can easily be made in bulk, eaten dry or with almond milk, packed with standard oats, minimal maple syrup, features chia seeds, hemp seeds, quinoa, all my dried fruit faves such as mango, coconut and bananas, and macadamia nuts which are my top favorite nut! (besides marcona almonds, they go so good with wine lol) – Love these flavors?! I’m going to remake my fave cookies this week!
If you love effortless recipes that are packed with superfoods and flavor, you have to try this recipe for vegan Tropical Superfood Granola!
Why this recipe rocks:
Minimal maple syrup
Packed with chia seeds
Packed with hemp seeds
Per for any season
Packed with quinoa
Can be made in bulk
Eat Drink Shrink
Yields 4 cups
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 cup Old-Fashioned Rolled Oats (gluten-free for GF eaters)
- 1/2 cup uncooked Quinoa
- 4 tbsp chia seeds
- 2/3 cup hemp seeds
- 3/4 cup dried mango, chopped
- 1/2 cup coconut, unsweetened
- 1/2 cup dried banana chips
- 1/2 cup macadamia nuts, roughly chopped
- pinch sea salt (optional)
- 3 1/2 Tbsp coconut oil
- 1/4 cup maple syrup or agave nectar
- 1 tsp vanilla, optional
- Preheat oven to 340 degrees. Combine oats, quinoa, chia seeds, hemp seeds, and options salt in a bowl.
- In a small saucepan, add coconut oil, maple syrup, vanilla. Combine, bring to a boil while still whisking and immediately pour over the dry ingredients and stir to combine until all the contents are thoroughly coated. Arrange on a large baking sheet and spread into an even layer. Be sure to not let the mixture boil for a long time as it will evaporate the vanilla. If you want to add more sweetness, toss in some coconut sugar now while the mixture is wet.
- Bake for 20 minutes. Then remove from oven and stir/toss the granola. Turn the pan around so the other end goes into the oven first (so it bakes evenly) and bake 5-10 minutes more. Watch carefully as to not burn. You'll know it's done when the granola is deep golden brown and very fragrant.
- Let cool completely and toss with the dried mango, coconut, banana chips and macadamia nuts before enjoying. Store leftovers in a sealed bag or container at room temperature for 2 weeks or in the freezer for up to 1 month.
If you are using raw macadamia nuts or coconut, you can bake them with everything else!