Tropical Keto Granola

Delicious low carb and sugar free tropical granola recipe.

How To Make Tropical Granola (Gluten Free, Low Carb)

You’ll need

• 1 cup (165g) pineapple, cubed
• 5 Medjool dates, pitted and roughly chopped
• Orange, 2 tbsp juice
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon 
• 1⁄4 cup (60ml) coconut oil, melted
• 3 cups (400g) almonds, roughly chopped
• 1 cup (150g) cashew nuts, roughly chopped
• 3cups (90g) unsweetened coconut flakes
• 1⁄2 cup (70g) sunflower seeds
• 1⁄2tsp salt

What You Need To Do

1. Pre-heat oven to 250F (120C) and prepare 2 racks lined with baking sheets.
2. In a food processor or high-speed blender, add the pineapple dates, orange juice, vanilla extract and cinnamon. Blend until smooth. Next add in the coconut oil and blend again. Set aside until required.
3. Chop up the almonds and cashew nuts and transfer into a large bowl. Add the coconut flakes, sunflower seeds, salt and mix well.
4. Fold in the pineapple mix into the nuts and mix well until combined.
5. Divide the wet granola between the two earlier prepared baking sheets and spread into a thin layer.
6. Place into the oven and bake for around 2 hours. Give the granola a mix ever 20 mins and rotate the trays after 60 mins of baking.
7. In the last 30 mins keep a close eye on the granola to prevent burning. Finish baking as granola turns golden brown. Cool to room temperature and transfer into airtight containers.
8. The granola will keep for a couple of weeks.

Recipe Card

Tropical Keto Granola

Yield: Makes: 7 Cups

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

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Ingredients

• 1 cup (165g) pineapple, cubed
• 5 Medjool dates, pitted and roughly chopped
• Orange 2 tbsp. juice
• 1 tbsp. vanilla extract
• 1 tsp. ground cinnamon
• 1/4 cup (60ml) coconut oil, melted
• 3 cups (90g) unsweetened coconut flakes
• 1/2 cup (70g) sunflower seeds
• 1/2 tsp. salt

Instructions

1. Pre-heat oven to 250F (120C) and prepare 2 racks lined with baking sheets.
2. In a food processor or high-speed blender, add the pineapple, dates orange juice, vanilla extract and cinnamon. Blend until smooth. Next add in the coconut oil and blend again. Set aside until required.
3. Chop up the almonds and cashew nuts and transfer into a large bowl. Add the coconut flakes, sunflower seeds, salt and mix well.
4. Fold in the pineapple mix into the nuts and mix well until combined.
5. Divide the wet granola between the two earlier prepared baking sheets and spread into a thin layer.
6. Place into the oven and bake for around 2 hours. Give the granola a mix every 20 mins and rotate the trays after 60 mins of baking.
7. In the last 30 min keep a close eye on the granola to prevent burning. Finish baking as granola turns golden brown. Cool to room temperature and transfer into airtight containers.
8. The granola will keep for a couple of weeks.

Notes

Nutrition information is given per serving size of 1/4 cup - 28 grams.

Nutrition Information:

Amount Per Serving: Calories: 173 kcalTotal Fat: 14gCarbohydrates: 10gProtein: 4g