Week of September 7
Gluten-Free Tropical Granola
A crunchy, grain-free tropical granola with almonds, cashews, coconut, sunflower seeds, pineapple, and naturally sweet dates.
Prep20 minutesCook2 hoursTotal2 hours 20 minutesMakes20 servings
Estimated per serving
Full macros
Based on ¼ of the prepared recipe.
- Calories
- 277 kcal
- Protein
- 7 g
- Carbohydrates
- 15 g
- Total fat
- 21 g
- Fiber
- 0 g
Nutrition is an estimate. Exact values vary with ingredient brands, cuts, portions, and substitutions.
Ingredients
What you’ll need
- 5.8 oz (165 g) pineapple, cubed
- 5 Medjool dates, pitted and roughly chopped
- 2 tablespoons orange juice
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 4 tablespoons coconut oil, melted
- 14 oz (400 g) almonds, roughly chopped
- 5.2 oz (150 g) cashew nuts, roughly chopped
- 3 oz (90 g) unsweetened coconut flakes
- 2.4 oz (70 g) sunflower seeds
Directions
Make it
- Preheat the oven to 250°F (120°C) and line two baking sheets with parchment paper.
- Blend the pineapple, dates, orange juice, vanilla, and cinnamon in a food processor until smooth. Add the melted coconut oil and blend until combined.
- Mix the chopped almonds, cashews, coconut flakes, sunflower seeds, and a pinch of salt in a large bowl. Fold in the pineapple mixture until well combined.
- Spread the granola evenly on the baking sheets.
- Bake for about 2 hours, stirring every 20 minutes and rotating the sheets after 1 hour. Monitor closely in the last 30 minutes to prevent burning. Remove when golden brown.
- Cool before transferring to airtight containers.