Tropical Granola Clusters bring the taste of the tropics right in your home! Made with oats, coconut, dried fruits, and peanuts, they’re great as topping on yogurt, as cereal for breakfast or as a snack on the go.
As I am a late riser and don’t get up from bed until an hour before I am due for work, breakfasts usually mean a hefty bowl of cereal hurriedly gobbled in large spoonfuls. I don’t really favor a particular type or brand of cereal over the other but these past months, I’ve taken an obsession with granola clusters for my morning treat.
I chanced upon this Food52 article on how to turn big clusters in homemade granola some time ago and I have been regularly making my own. Their tips of adding egg white, baking the granola low and slow, and allowing it to cool completely did deliver the texture-rich nuggets and clumps I want in my granola. The delicious clusters remained crunchy even with the heavy onslaught of milk!
I’ve tried different combinations of nuts, seeds and dried fruits in my granola-making adventures and I have yet to find a batch I didn’t like. But this tropical granola clusters, though, are EVERYTHING! Chockful of shredded coconut, crunchy peanuts, plump raisins, dried pineapple and mango bits, it’s like bringing the tropics home.
The recipe makes a big batch; make sure to store in an airtight container to maintain freshness. You’d want these addicting granola clusters on hand ALL the time. They’re amazing as topping on yogurt, as cereal for breakfast, or as a snack on the go!
Tropical Granola Clusters bring the taste of the tropics right in your home! Made with oats, coconut, dried fruits, and peanuts, they're great as topping on yogurt, as cereal for breakfast or as a snack on the go.
- 3 cups rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup roasted peanuts
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 large egg white
- 1 cup honey
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup dried pineapple, chopped
- 1/2 cup dried mango, chopped
- 2 tablespoons raisins
In a blender or food processor, pulse 1/2 cup of the rolled oats into a fine powder.
In a bowl, combine with the powder with the remaining 2 1/2 cups rolled oats, shredded coconut, peanuts, brown sugar, and salt. Toss to combine.
In a bowl, whisk egg white until frothy and add to oats mixture.
Add honey, oil, and vanilla extract. Toss until evenly distributed.
On a parchment-lined baking sheet, transfer granola mixture and spread evenly.
Bake in a 275 F oven for about 10 to 15 minutes or until lightly golden but still slightly soft. Halfway through cooking time, turn the baking pan halfway for even browning. If using a dark baking sheet, you may need to cut cook time as they tend to brown foods more rapidly.
Remove granola from oven and allow to cool completely. Break into desired clusters.
In a large bowl, combine oat clusters with dried pineapples, mangoes, and raisins. Store in an airtight container.
Nutritional info calculated at 1/4 cup per serving.