Chocolate and peanut butter superfood dessert smoothie bowl

Tropical granola with pineapple and coconut


Hi lovelies, are you enjoying your weekend? If you have som extra time, then I have a little weekend project for you. A lot of you have been asking for granola recipes made without honey, sirup etc. like I usually use, so I have experimented a little and have come up with this tropical granola that are naturally sweetened with pineapple and coconut – it is so crunchy and so delicious! I love to use it in my breakfast parfaits or as a topping for my smoothie bowls and skyr, so good!

Make sure to check out more of my favorite granola recipes right here!

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3 dl (1 + 1/4 cup) oats
1 dl (0,4 cup) almonds, chopped
1 dl (0,4 cup) sunflower seeds

150 gram very ripe pineapple
A couple of drops of liquid stevia – optional
1/3 teaspoon pure vanilla powder
1 tablespoon coconut oil, melted

1 tablespoon chia seeds
1 tablespoon hemp seeds
1 dl (0,4 cup) raw coconut chips

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  1. Start by preheating your oven to 180 c / 360 f.
  2. Add oats, almonds and sunflower seeds to a bowl and set it aside.
  3. Blend the pineapple, stevia, vanilla powder and coconut oil and pour the mixture into the bowl with the oats, almonds and sunflower seeds. Mix well until everything is coated.
  4. Pour the mixture onto a tray lined with baking paper and bake it for 25-30 minutes stirring every 5 minutes to make sure it is baked evenly and does not get burnt. It is done when the granola is slightly golden.
  5. Set the granola aside the cool. When cooled, pour it into an airtight jar or container. It keeps for about a week. Enjoy!



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Chocolate and peanut butter superfood dessert smoothie bowl