Chunky Tropical Granola

I make granola often, almost weekly, because it is one of the few breakfasts that everyone in the house can agree on. Most of the time I make my favorite recipe for Chunky Apple Pie Granola, a tasty family favorite. However, lately I’ve been wanting to try some new flavor combinations – mix it up a little. 
This delicious homemade Chunky Tropical Granola recipe was an instant favorite and has been added to the regular breakfast menu.  
You won’t find me lounging comfortably on any tropical beaches anytime soon (although I am doing some lounging uncomfortably on the couch with a book during these last weeks of pregnancy), but this tropical flavored granola is vaguely reminiscent of palm trees and sunshine. Okay, very vaguely. But it does have coconut and pineapple, and if you’re feeling adventurous you could add some mango and perhaps imagine the smell of sunscreen and sea spray in the air. Maybe? 
It’s delicious, just try it. 

Chunky Tropical Granola


1/3 cup maple syrup
1/3 cup packed brown sugar
2 teaspoons vanilla extract
1/2 cup coconut oil, at room temperature (liquid form)
1 1/2 teaspoons ground ginger
3/4 teaspoon freshly ground nutmeg
2 cups chopped macadamia nuts, or almonds
5 cups old fashioned rolled oats
2 cups dried pineapple and/or mango 
1 cup unsweetened flaked coconut


Preheat oven to 325 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine nuts and oats and set aside. In a medium bowl, combine all remaining ingredients except the dried fruit and coconut. Whisk until smooth and well combined. Pour liquid mixture over oats and stir well, making sure oat mixture is evenly coated. 
Pour mixture onto parchment lined baking sheet. Using a spatula, press granola into the pan. Make sure granola is pressed tightly and evenly onto the baking sheet. Bake at 325 degrees Fahrenheit for approximately 40 minutes, or until lightly golden brown. Rotate pan halfway through baking time. For chunky granola, do not stir. Cool well on a wire baking rack. When cooled, break into chunks as desired and add dried fruit and coconut. Store in an airtight container for up to a week. Makes about 9 cups.  

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