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Tropical peanut granola

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  • Author: Alice Pagès
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: breakfast


This crunchy granola is packed with tropical fruits, peanuts and coconut. It is loaded with fibers and low in sugar, perfect for a healthy and nourishing breakfast.


  • 2 cups rolled oats
  • 1/2 cup raw or toasted unsalted peanuts
  • 1 tsp ground cinnamon
  • a pinch of salt
  • 1 tbsp maple syrup
  • 2 tbsp coconut butter (can be replaced by melted coconut oil)
  • 1 tsp vanilla extract
  • 1/4 cup chopped dry mango
  • 1/4 cup chopped dry pineapple 
  • 1/3 cup coconut chips
  • 1/4 cup goji berries


  1. Preheat the oven to 325F and line a baking tray with baking paper.
  2. Mix the rolled oats, peanuts, cinnamon and salt in a large mixing bowl.
  3. In a separate medium bowl, melt the coconut butter with the maple syrup and vanilla extract. Stir until you get a homogeneous mixture.
  4. Pour the coconut butter and maple mixture in the dry ingredients and mix using a wooden spatula until everything is well coated. The mixture should be crumbly and a sticky.
  5. Spread out the granola mixture evenly on the baking tray. You can use your fingers to form big chunks. Don’t over pack the granola. 
  6. Bake for 25 minutes, stirring once half through, until crispy and golden.
  7. Finally add the chopped dry mango, pineapple and coconut chips, give a quick stir and bake for 3 minutes until the coconut chips are just slightly golden.
  8. Remove from the oven and immediately add the goji berries. Give a last good stir and allow to completely cool down before serving or storing.


  1. Once cooled, store the granola in a glass jar or an airtight container. It can be kept for more than a month in a dry place away from light.
  2. If you’re gluten intolerant, make sure you are using certified gluten free rolled oats.