This easy Tropical Granola with whole grains is a great healthy snack, dessert or low sugar breakfast option. Baked with homemade tropical flavours, this coconut, orange, ginger and cinnamon granola, will transport your taste buds to the Caribbean.

I’m not breakfast person, unless it’s Banana Buckwheat Pancakes for brunch! So I’m always trying to find a breakfast option that is quick and easy, but full of flavour. And I will say this whole grain granola recipe delivered on all three! I may be biased, but this is my new favourite healthy granola!

Healthy homemade granola

I love just how quickly this simple low sugar granola recipe comes together. You just combine the rolled oats / mixed whole grains with the nuts and seeds and add the tropical flavouring. Bake it in the oven with extra virgin olive oil and maple syrup until toasted and golden. Best of all, this spiced orange, cinnamon and ginger granola is completely customisable!

Paired with the nutty granola, the tropical spices and orange flavours are just a match made in heaven! Have it for breakfast, or as a way of adding a crunchy element to desserts. It’s so good I even eat it dry as a snack haha!

Why this is the BEST Granola recipe

There are so many things that I love about this Tropical Granola, such as:

It is sweet without being overly sweet, but it still low sugar!
It’s full of nutty flavours, but with tropical undertones of ginger, cinnamon, orange and vanilla (which is just so yummy!!)
It’s crunchy and chewy in all the right places.
It’s very easy to put together!
Only uses one tray to cook – so minimal clean up!
Uses everyday ingredients that you will easily find at the supermarket.
Is budget friendly – as it costs less than AUD$10 (~USD$6.37) to make!
Uses wholesome ingredients that are good for you!

Granola vs muesli

Granola and muesli are very similar. They are both breakfast options that use a combination of grains, nuts, seeds or even fruit. However, there are few key differences that set them apart.

Granola – Is generally baked using oils and additional flavours, such as sweeteners (e.g. honey or maple syrup). This gives granola it’s crunchy texture and can help it to form clusters. However, the oil and flavourings give granola a higher calorie content.
Muesli – Is typically unbaked and get its flavour from the raw ingredients. As it requires no oils or flavourings, the calorie content is often lower than granola.

Either granola or muesli can be a great healthy breakfast option. As they both contain whole grains, nuts, and seeds. What it comes down to is whether you want it unsweetened or not. However, making your own homemade granola is an easy way to make it healthy, and the way you want it!

Nutrition

Granola can be a healthy choice, but it depends on the ingredients. However, making your own homemade granola can be a healthier option, as you have more control over what is in it! Granolas made with whole grains, nuts and seeds are a healthy choice. Because they contain vitamins and minerals which are essential for the body. This is one of the many reasons why I love this Tropical Granola.

There are so many benefits that come with making your own, like this coconut and ginger granola, such as:

It contains more protein than some store-bought granolas. But you can also increase the protein further by adding more nuts! Protein is important for maintaining our muscles, but also helps keep fluid in our bodies.
Has more dietary fibre than store-bought granolas. Dietary fibre is important for is important for maintain our digestive health and regular bowl movements. These fibres also feed our gut bacteria, which comes with many health benefits!
It is a low sugar granola recipe. This Tropical Granola contains much less sugar than some store-bought granola. Don’t let that fool you, it still tastes amazing!
Is lower in saturated fat than some store-bought granolas. This means it is a better choice for heart and vascular health.
Additionally, this Tropical Granola is less processed than store-bought granolas. So you’re getting much more out of it nutritionally!

Rolled oats and all the other mixed whole grains have a low glycaemic index. They contain dietary fibre and protein, which reduces how quickly they are digested and absorbed by the body. This means they will produce a slower, more gradual increase in blood glucose and insulin levels. And while this recipe may use orange juice and maple syrup, the amount is quite small. So it shouldn’t cause a rapid spike in blood glucose levels.

Rolled oats and other whole grains can be a great source of dietary fibre. When eaten as part of a balanced diet, fibre may help to reduce cholesterol levels. Many whole grains contain soluble fibre, which turns into a gel-like substance in the in the gut. This gel can bind fats, such as trans and saturated fats, and prevent them from being absorbed. These fats are then passed in stools rather than adding to cholesterol levels.

Recipe suitability

At 6 servings, this Tropical Granola contains 10g of dietary fibre per serve. This make it a high fibre recipe and an excellent choice for supporting gut health. It almost contains 11g of protein per serve as well, so it is high protein. While it is not low fat (or saturated fat), it is low in cholesterol and sodium. As this recipe uses mostly healthy fats (from the extra virgin olive oil and nuts), it is still heart friendly, but moderation is key. It uses mostly low GI ingredients but can be made diabetes friendly with a simple swap. This Tropical Granola is suitable for both vegetarians and vegans. However, you may need swaps for gluten free (depending on your region).

Tropical Granola ingredients

GRANOLA

Whole grains – I used the “Macro 5 Grain Porridge” mix, which I got from Woolworths. This blend offers a greater variety of whole grains, providing a wider range of nutrients and fibre. However, you can use any blend of whole grains or justg plain rolled oats.
Buckwheat kernels – Adds texture and a slightly nutty flavour.
Almonds – Gives the granola more texture by adding a crunch element. Use almonds with the skins on, as the skins contain extra nutrients and antioxidants.
Pumpkin seeds / pepitas
Flaxseeds / linseeds – Adds mild, nutty flavour. Gives the granola extra crunch, while also adding plant-based omega-3s and extra fibre.
Chia seeds – Same as flaxseeds.
Toasted coconut flakes –Because it wouldn’t really be tropical without coconut. Also known as shaved coconut. Some coconut products may have added sugar or salt. If possible, choose coconut flakes without either.

TROPICAL FLAVOURING

Extra virgin olive oil – A great healthy fat to bake the granola. Extra virgin olive oil contains much more monounsaturated fats than vegetable oils. Eating monounsaturated fats in place of saturated fats can be beneficial for heart health.
Maple syrup – Adds sweetness to the granola. However, maple syrup is loaded with sugar, so moderation is key.
Vanilla extract – Is natural and has more flavour than vanilla essence.
Orange – I used both orange zest / rind and juice. Gives a refreshing, citrusy twist. Also helps to balance the sweet and nutty flavours of the granola.
Ground ginger – A key spice used in the Caribbean to add warmth and depth. I used powdered ginger, as it spreads more evenly through the olive oil and maple syrup.
Ground cinnamon – Also commonly used in Caribbean cuisine. Cinnamon adds a slight woody flavour that pairs well with the whole grains, nuts and seeds. Cinnamon also compliments the orange and ginger, adding to the tropical flavour.

A bowl of 5 grain porridge used to make tropical granola.

How to make Tropical Granola

Preheat oven to 160°C / 320°F.
Roughly chop the almonds. Combine the grains, nuts and seeds into a large bowl, stir to mix.

In another small bowl, combine all the wet ingredients, including the orange zest. Sprinkle in the ground ginger and cinnamon and stir until combined. I recommend doing a taste test here to check the tropical flavouring is to your liking. Pour the tropical flavouring liquid over the dry ingredients and stir well to coat.

Line a baking sheet with baking / parchment paper. Pour the tropical granola mix onto the baking paper and spread it into a thin layer.
Bake the granola until golden, for 30 minutes, stirring halfway. Add the coconut in at the last 5-10 minutes or just stir it through at the end.

Once completely cooled, store the Tropical Granola in an airtight container.

How to make clumpy granola

Preheat oven to 150°C / 300°F.
Roughly chop the almonds. Combine the grains, nuts and seeds into a large bowl, stir to mix.
In another small bowl, combine all the wet ingredients, including the orange zest. Sprinkle in the ground ginger and cinnamon and stir until combined.

OPTION 1: FLAXSEED MEAL (VEGAN)

Pour the tropical flavouring liquid over the dry ingredients and stir well to coat. Sprinkle the flaxseed meal over the granola and stir well to mix.

OPTION 2: EGG WHITE

Add egg whites to a bowl and whisk with a fork until foamy.
Pour the egg whites and tropical flavouring into the dry ingredients and stir well to mix.

Line a baking sheet with baking / parchment paper. Pour the tropical granola mix onto the baking sheet and spread it into a thin layer. Bake for 35-45 minutes without stirring, or until the granola is golden and crispy.
Pull the granola out of the oven and allow to sit at room temperature to cool. Once cool enough to touch, break it into granola clusters. Store in an airtight container.

How to eat Granola

This Tropical Granola is versatile enough for you to have for breakfast, as a snack or even dessert. Here are a few of my favourite ways to use it:

With milk as a cereal.
On top of Greek yogurt for extra protein, with a splash of milk and some fresh fruit, such as pineapple, or berries.
Layered in my healthy, low sugar Caramelised Mango Parfaits.
On top of ice cream for a crunch element.
Served over baked or stewed fruit.

Storage

This Tropical Granola will keep in an airtight container at room temperature for up to 2 weeks. If it is very hot or humid where you are, store the granola in a dark, dry cupboard away from the heat.

Otherwise, keep it in the fridge for up to 1 month.

You can also freeze your Tropical Granola in an airtight container / freezer safe bag for up to 3 months!

Substitutes & variations

Grains – You can use any blend of whole grains or rolled oats if you’re unable able to get the 5 Grain Porridge mix.
Nuts – I think walnuts or macadamias would really suit this ginger and cinnamon granola, but you could any nuts you’d like.
Seeds – Sesame seeds, sunflower seeds.
Dried fruit – I think pineapple, peach, passion fruit or mango would suit the nutty and tropical flavours. If possible, try to use dried fruit that is not sweetened with added sugars.
Other spices – Cardamom. You can use fresh if you don’t have ground ginger, increase it to 1 1/2-2 teaspoons of freshly grated ginger.
Sweeteners – Honey, rice malt syrup.
Chocolate – Dark chocolate chips or cacao nibs would the tropical flavours. However, adding either will increase the amount of fat in the granola.

Other dietary

Diabetes / sugar – Swap the maple syrup for a sugar free / no sugar variety. If you want to make unsweetened granola, swap the maple syrup out for extra virgin olive oil.
Gluten free – Make sure to use oats that are certified as gluten free. In Australia oats cannot be labelled as gluten free, so there is a risk of cross contamination during manufacturing. However, you could also switch the rolled oats out for quinoa flakes.
Nut free – Leave out the almonds, or substitute them for additional oats or seeds.

Tips

You may be tempted to add the coconut when first combining the wet and dry ingredients, however, the coconut will burn. I tried adding the coconut halfway during baking. However, this resulted in the coconut looking and tasting burnt.

Make sure to use baking / parchment paper, as the maple syrup may cause your whole grains to stick to the pan.

Bake the granola just until the top is lightly golden, as noted. It may not seem fully done at first, but it will continue to crisp up as it cools.

If you made the clumpy granola recipe, make sure you let it cool completely before breaking it up.