Super Chunky Tropical Granola

My super chunky granola is made with flaky coconut, cashews, almonds, cinnamon, and vanilla extract for the tropical aromas, coconut oil and honey binding everything together and forming those big crunchy clusters. I didn’t add any dried fruits to this recipe because I think it is so much better to add fresh tropical fruits, like banana, mango, or passion fruit to your granola yogurt bowl. It is super easy to make and great for breakfast or a quick pick-me-up snack. This granola will make your home smell like a relaxing sunny day by the beach on a tropical island with not a worry on your mind. I promise.

Yields: around 700g

Ingredients:

• 3 cups (300g) old-fashioned rolled oats

• 1 cup (150g) untoasted chopped nuts (I used a combination of cashews and almonds)

• 1 cup (75g) untoasted coconut flakes

• 1/2 cup (60g) sunflower seeds

• 1/2 cup (170g) honey

• 1/2 cup (110g) coconut oil

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/2 tsp salt

Instructions:

1. Preheat the oven to 150C (300F) using the convection setting (with the fan on).

2. Add the dry ingredients to a bowl.

3. Add the wet ingredients to a pot, stir well until just melted and transfer to the dry ingredients. Mix everything together until well incorporated.

4. Transfer the mixture onto an oven sheet lined with parchment paper and bake for 30 minutes, rotating the pan halfway (but not mixing the granola!). It is done when it turns golden brown and your house smells like coconutty goodness.

5. Once it’s done take it out of the oven and let it cool down. The granola will feel a bit oily, but once it has completely cooled down and set, it will go away. Break it into bigger chunks and store in an air-tight container at room temperature for up to 2 weeks.