Tropical Granola

A crunchy low sugar Granola with tropical flavours of orange, ginger, cinnamon and coconut.

Course Breakfast, Snack

Cuisine Western

Keyword caribbean, coconut, ginger, granola, orange

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 402kcal

Author Lauren

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.

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.
Add egg whites to a bowl and whisk with a fork until foamy. (Note 4)
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.

Health benefits - Scroll up to read about the benefits of beans and other ingredients.
Instructions with photos - Detailed in the post above.
Orange juice - Increase to 3 or 4 teaspoons if you want a strong orange flavour.
Subbing eggs for flaxseed meal - Pour the flavouring liquid over the dry ingredients and stir well to coat. Sprinkle the flaxseed meal over the granola and stir well to mix.
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 an additional tablespoon of extra virgin olive oil.
Gluten free – Make sure to use oats that are certified as gluten free to prevent any potential 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 whole grains, oats or seeds.
Storage - This Tropical Granola will keep in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to 1 month.
Nutrition - Calculated per serve, assuming 6 serves without any extras.