Tropical Granola (and my smoothie bowl hack for the perfect consistency every time)

Granola is both delicious and nutritious and it is one of the items everyone should be making at home. It so easy to make taking only a few steps and a few ingredients and it is amazing how much cheaper it is to make your very own delicious organic gluten-free (not to mention all the other junk free since its homemade) granola at home. This morning I decided to make a Tropical inspired granola with dried mango and coconut flakes. I have made many many different variations of granola in the past but this one is my new favorite. Served on top of a smoothie bowl it was the perfect way to start this not-so-summer day.

my smoothie bowl consisted of:

  • 1/2 cup frozen blueberries

  • 1/2 cup frozen cherries

  • 1/2 frozen banana

  • juice from 1 small lime or 1/2 large lime

Tip: to achieve that amazingly thick smoothie bowl texture everyone desires make the smoothie in a food processor rather then a blender. Add all the ingredients then turn on the processor adding 1 tbsp of warm water at a time until desired consistency is reached (mine took 4 tbsp)

This recipe is so easy and the combination of ingredients in both the smoothie bowl and the granola pack a nutritious punch

  • The oats in the granola will help keep blood sugar levels stable throughout the morning

  • The pecans and almonds are a great source of protein and healthy fats

  • the blueberries and cherries (as well as the raspberries on top of my smoothie bowl) with their deep colours are excellent sources of antioxidants

Tropical Granola


2 cups gluten free old fashioned oats

1/2 cup coconut oil

1/2 cup maple syrup

1/4 tsp vanilla

1/2 tsp salt

1 1/2 tsp cinnamon

1 tbsp brown sugar

1/2 cup almonds chopped

1/2 cup pecans chopped

1/2 cup coconut flakes

1/4 cup dried mango chopped


  • preheat oven to 300 degrees

  • add coconut oil, maple syrup, vanilla, salt and cinnamon to a bowl and mix until combined

  • to that mixture add oats, coconut flakes, pecans and almonds, toss until combined

  • place on baking sheet lined with parchment paper. tap down so flat and top with brown sugar

  • bake for 30-40 minutes until slightly browned and fragrant

  • take out of often and top then toss with dried mango

  • allow mixture to cool before serving

To store: wait until completely cooled then put in an air tight container (such as a mason jar) can be stored for up to 1 month

©2018 Whole Health Kitchen by Jessica McQuoid RHN