This is my healthy and delicious tropical Granola recipe inspired by the beautiful islands of Hawai’i. I’ve been to Hawai’i in February this year and I definitely want to go back! My travel diary about Hawai’i is online too, take a look!
I’ve been to Kona, Maui and Honolulu, three places on three different islands and every island was different and special to see. Kona is located on Big Island where I’ve seen an active volcano, Maui was the place to see if you wanted the tropical vibes of an island resort at Kaanapali beach and the untouched nature like Jurassic Park. Maui was my favorite island. Waikiki, Honolulu was nice to visit but its very touristy and crowdy. We’ve rented a jeep and drove around the island and came upon the beach of Waimanalo, the most gorgeous beach I’ve ever seen! So take a look at my travel diary for more details if your interested!
Back to my tropical Granola
We love to make our own for many years now, because it’s so much better than the store bought ones and it’s easy to make too!
You can eat granola on your own or you can put it on fruits, oatmeals, milk rice, as a snack and so much more. There are so many options to enjoy granola!
How to make this deliciousness
In a large bowl combine rolled oats, puffed spelt, puffed quinoa, coconut, macadamia nuts, chia seeds, flex seeds and whole grain. In a small bowl mix togehter mashed banana, cinnamon, vanilla extract, nutbutter, maple syrup and coconut oil. Pour over dry ingredients and toss together until everything is coated.
Pour granola onto prepared baking sheet. Bake for 40-50 minutes and turn every 15 minutes until its light golden brown.
Remove from the oven und sprinkle with more coconut flakes, dried pineapple and dried papaya to your liking. Allow to cool completely, break granola apart into smaller pieces before storing it in air tight container.
Love, Antonia
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Enjoyed the recipe? Maybe you’d like to try our recipe for my baked oatmeal too.
Hawaiian inspired tropical Granola with puffed spelt, puffed quinoa, rolled oats, macadamia nuts, coconut and dried pineapple and papaya. Preheat oven to 140°C In a large bowl combine rolled oats, puffed spelt, puffed quinoa, coconut, macadamia nuts, chia seeds, flex seeds and whole grain. In a small bowl mix togehter mashed banana, cinnamon, vanilla extract, nutbutter, maple syrup and coconut oil. Pour over dry ingredients and toss together until everything is coated. Pour granola onto prepared baking sheet. Bake for 40-50 minutes and turn every 15 minutes until its light golden brown. Remove from the oven und sprinkle with more coconut flakes, dried pineapple and dried papaya to your liking. Allow to cool completely, break granola apart into smaller pieces before storing it in air tight container.Hawaiian inspired tropical Granola
4 comments
Lovely pictures and this granola looks delish.
Have a great day.
Silvie
Thank you Silvie its a wonderful recipe and ideal for breakfast!
What are flex seeds? Do you store this in a fridge or not? If not, how long is it shelf stable? Thank You!
Hey…thank you for your question. My sister made a spelling mistake . It‘s flaxseeds . You don’t need to store the granola in the fridge. Just put it in an airtight container . It will be good for at least up to a month. Have a lovely Friday 😊