Pineapple Coconut Tropical Granola {vegan, dairy-free, gluten-free}

Preparation 00:10 Cook Time 00:45 Total Time 0:55

Add tropical flavor to breakfast with this sweet and crunchy, dairy-free, gluten-free, and vegan yogurt topping.


  • 3 cups old-fashioned rolled oats (certified gluten free, if necessary)
  • 1 cup slivered almonds
  • 1/4 cup chia seeds
  • 1/4 cup melted coconut oil
  • 1 mashed banana
  • 1/4 cup coconut or light brown sugar
  • 1/4 cup ground flax seeds
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rum extract, optional
  • 1 cup dried pineapple, chopped
  • 1 cup unsweetened coconut flakes


  1. Preheat oven to 300°F and line a large baking sheet with parchment paper.
  2. In a large bowl, toss together oats, almonds, and chia seeds.
  3. In a separate bowl, whisk together oil, banana, coconut or brown sugar, flax seeds, salt, and vanilla until smooth.
  4. Pour wet mixture over dry ingredients and stir until just moistened.
  5. Spread the mixture evenly on the parchment-lined baking sheet and press flat.
  6. Bake at 300°F for 35-45 minutes or until edges start to brown. Do not stir while baking or cooling. Remove from oven and let granola cool completely on the baking sheet.
  7. Break granola into clusters and toss in dried pineapple and coconut flakes.
  8. Store in an airtight container.
© 2017 Cupcakes & Kale Chips. All rights reserved.