This vegan nut free tropical granola is so crunchy and sweet, with all the tropical flavors we crave in the summertime! Low fat, gluten free and naturally sweetened.
My school year teaching is officially done, so I’m in full-fledged summer mode. Which means my mind is on all things beachy and tropical, and of course, this carries over to food, cause with this job I think about food quite bit. 🙂
As a result, this vegan nut free tropical granola was born, and summer lovers (and food lovers) everywhere rejoiced. Now that I think of it, wouldn’t granola be the perfect recipe to pack as a beach snack?! I need to remember that next time I go to the beach…
Let’s talk vegan nut free tropical granola.
Ingredients for vegan nut free tropical granola
- Rolled oats: I use old fashioned, rolled oats for the best texture and healthy whole grains.
- Buckwheat groats: buckwheat can be tricky to find at the grocery store, but I love this brand. It’s super nutrient-dense and SO crunchy.
- Coconut: unsweetened shredded coconut gives the granola tropical flavor and great chewy texture.
- Date syrup: date syrup helps the granola stick together into great clusters, and sweetens it naturally.
- Mix-ins for after baking: freeze dried mango and banana give even more tropical flavor, and raisins add great chewy texture and pops of sweetness. Use whatever you like!
Tips for making vegan nut free tropical granola
- Let the granola sit out after baking. After baking, let the granola sit out for a couple hours at room temperature. This is when it gets super crunchy!
This vegan nut free tropical granola is the perfect summery snack. Super crunchy, sweet, full of all your favorite tropical flavors, and made with ingredients you can feel good about.
Xo,
Sara
Vegan Nut Free Tropical Granola
Ingredients
- 2 cups rolled oats
- 1 cup buckwheat groats
- 1/2 cup unsweetened shredded coconut
- 1/2 cup date syrup – I used The Date Lady brand
- Add ins for after baking: freeze dried mango and banana, raisins
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the oats, buckwheat, and coconut.
- Add the date syrup and stir until the oat/buckwheat mixture is evenly coated with the date syrup.
- Line a baking sheet with a nonstick mat or parchment paper and pour the granola onto the sheet, then bake for 20 minutes.
- Allow the granola to cool for 1-2 hours on the counter – this is when it will get crunchy.
- Add in freeze dried tropical fruits and raisins as desired.
