Even though health-minded, “all-natural” people are sometimes called “crunchy” or “granola”, I’ll admit that I’ve never made my own homemade vegan granola before until recently.
I just thought that it was too much of a hassle, or I’d always miss an important ingredient in my pantry if I came across an interesting-looking recipe.
Then the other day I decided to give it a try with this tropical granola recipe – and I was pleasantly surprised with how great it came out!
I’m calling this “tropical granola” because of its bright (but not overbearing) orange flavor that comes from fresh orange juice and orange zest.
Add in dried pineapple, apricot chunks and optional shredded coconut, and you just might feel the rays of warm tropical sunshine on your face – who wouldn’t love that on a cold December day? 😉
Slivered almonds and pumpkin seeds add a nice crunch while boosting the nutrition. I love a bowl of this granola in the morning with cashew yogurt or almond milk and some sliced bananas:
While most granola recipes I’ve seen online call for a liquid sweetener (maple or agave syrup, etc.) and quite a bit of oil, this recipe is sweetened with a whole-food mixture of dates and bananas, plus it can be made oil-free by skipping the optional tablespoon of coconut oil.
I don’t usually like to pat myself on the back, but I have to say that this tasted better (and definitely fresher) than the expensive store-bought granola. Even Rob, who’s not usually big on stuff like this, went for seconds 🙂
To sum this up: A healthy, easy to make, affordable, and delicious breakfast or a quick snack during the day? Sign me up!
Note: To make this batch of tropical granola, I used slivered almonds and dried apricots sent to me by GourmetNutsAndDriedfruit.com. I was impressed with the flavor and quality of their products, and will be using them in creating future recipes.
Question for you: What’s your favorite quick and easy breakfast?
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