So when we were in Hawaii last week we went to the breakfast buffet every morning. And I can’t tell you how focused I had to stay to not throw my face into the cheesy 3 egg omelets, the toasted bagels with cream cheese and the macadamia nut sticky buns. I mean come ON. Sticky buns???? How am I supposed to not struggle with those under my nose?! But focused I stayed. I ate a lot of fruit.

Tropical Granola with coconut, cashews and macadamia nuts

But my real savior (as far as a breakfast food item could be called a savior) was the gluten free tropical granola. I didn’t discover it amongst the millions of indulgent treats for several days, but when I did, I could not believe how good it was. Subtly sweet and packed with macadamias, coconut and cashews- it was SO delicious. I knew I had to recreate it at home.

Tropical Granola with coconut, cashews and macadamia nuts

This is very similar, but I added chia seeds because I couldn’t help myself. I feel like you should whip up a batch this weekend and then enjoy it for snacks, over ice cream and of course with a nice cold cup of almond or coconut milk.

Tropical Granola with coconut, cashews and macadamia nuts

 

Recipe: Tropical Granola with Coconut, cashews and macadamia nuts (gluten free and vegan)

Ingredients

  • 2 ¼ cups gluten free rolled oats
  • ½ cup chia seeds
  • 1 cup shredded unsweetened coconut
  • 1 cup macadamia nuts
  • 1 cup cashews
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • ½ cup agave
  • ¼ cup coconut oil
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat the oven to 325 degrees and line a baking sheet with parchment.
  2. In a large bowl, whisk together the oats, chia seeds, coconut, nuts, sugar and salt.
  3. In a small pot combine the agave, coconut oil and vanilla- bring to a simmer so that the ingredients have all melted together.
  4. Pour the mixture over the oats and stir with a wooden spoon until all of the granola is coated. Spread it evenly over the parchment lined sheet pan.
  5. Bake for 20 minutes then use a spatula to toss the granola.Bake another 8 minutes and then toss again.
  6. Let the granola cool for at least 10 minutes and then gently break up the granola. Store in a sealed bag or an airtight container for up to 1 week.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12

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Categorized: Breakfast, Recipe Index, Snacks, Vegan
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So when we were in Hawaii last week we went to the breakfast buffet every morning. And I can’t tell you how focused I had to stay to not throw my face into the cheesy 3 egg omelets, the toasted bagels with cream cheese and the macadamia nut sticky buns. I mean come ON. Sticky buns???? How am I supposed to not struggle with those under my nose?! But focused I stayed. I ate a lot of fruit.

Tropical Granola with coconut, cashews and macadamia nuts

But my real savior (as far as a breakfast food item could be called a savior) was the gluten free tropical granola. I didn’t discover it amongst the millions of indulgent treats for several days, but when I did, I could not believe how good it was. Subtly sweet and packed with macadamias, coconut and cashews- it was SO delicious. I knew I had to recreate it at home.

Tropical Granola with coconut, cashews and macadamia nuts

This is very similar, but I added chia seeds because I couldn’t help myself. I feel like you should whip up a batch this weekend and then enjoy it for snacks, over ice cream and of course with a nice cold cup of almond or coconut milk.

Tropical Granola with coconut, cashews and macadamia nuts

 

Recipe: Tropical Granola with Coconut, cashews and macadamia nuts (gluten free and vegan)

Ingredients

  • 2 ¼ cups gluten free rolled oats
  • ½ cup chia seeds
  • 1 cup shredded unsweetened coconut
  • 1 cup macadamia nuts
  • 1 cup cashews
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • ½ cup agave
  • ¼ cup coconut oil
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat the oven to 325 degrees and line a baking sheet with parchment.
  2. In a large bowl, whisk together the oats, chia seeds, coconut, nuts, sugar and salt.
  3. In a small pot combine the agave, coconut oil and vanilla- bring to a simmer so that the ingredients have all melted together.
  4. Pour the mixture over the oats and stir with a wooden spoon until all of the granola is coated. Spread it evenly over the parchment lined sheet pan.
  5. Bake for 20 minutes then use a spatula to toss the granola.Bake another 8 minutes and then toss again.
  6. Let the granola cool for at least 10 minutes and then gently break up the granola. Store in a sealed bag or an airtight container for up to 1 week.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 12

Recipe by Heather Christo (http://heatherchristo.com)