This grain-free Paleo granola is crunchy, not too sweet, and infused with tropical flavors that remind me of my favorite fruity beachside drinks!  Just a handful of this stuff delivers a mildly-sweet, nutty, tropical crunch like nothing else.

An overhead shot of Tropical Paleo Granola, a grain-free and gluten-free treat.

I’m back at the hospital burning the midnight oil, but I still have visions of sandy beaches, tropical drinks, and snorkeling alongside sea turtles dancing in my head. That’s the problem with vacation: it has an annoying tendency to end.

A smiling Asian boy walking out of the ocean onto the beach in Hawaii

I’m trying to hold onto as much island zen as possible, though. One of the vacation treats that I can’t get out of my head is an açaí bowl topped with crunchy house-made “Paleonola” that we enjoyed at a sunny vegan cafe the other day in Lahaina. Naturally, upon returning home, I felt compelled to tackle a grain-free granola recipe. (The rest of the açaí bowl’s on my list of to-dos, too.)

A dark-haired woman and her small son are ordering food at a vegan smoothie restaurant in Hawaii

Just for the record: Yes, I know “Paleo granola” is an oxymoron. There was a time when I thought that granola was a health food that I could and should eat on a daily basis, but the times they are a-changin’. I know granola—grain-free or not— is “treat” food that should be eaten only in moderation, and not an everyday breakfast superfood. But with that disclaimer out of the way, let me just say that just a handful of this stuff delivers a mildly-sweet, nutty, tropical crunch like nothing else.

As soon as we came home the other night, I started tinkering in the kitchen with different nut, seed, and sweeteners. It took a few batches, but I finally got it just right: crunchy, not too sweet, and with flavors that remind me of my favorite fruity drinks with tiny umbrellas stuck in ’em. Make a batch and share with your pals!

A close up picture of Tropical Paleo Granola cooling on a rimmed baking sheet.

Makes 8 cups (~16 (1/2 cup) servings)

Ingredients

  • 1 cup cubed fresh pineapple (approximately 1-inch cubes) or canned pineapple cubes (in 100% fruit juice)
  • 5 large Medjool dates, pitted and roughly chopped (approximately ½ cup)
  • 2 tablespoons orange juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup coconut oil, melted
  • 3 cups raw almonds (I use a combination of raw almonds that are roughly chopped, slivered, and sliced.)
  • 3 cups raw unsweetened coconut flakes
  • 1 cup raw macadamia nuts, roughly chopped
  • ½ cup raw sunflower seeds
  • ½ teaspoon Diamond Crystal brand kosher salt

Equipment

Before you get your hands dirty, preheat the oven to 250°F with two racks evenly spaced. Line two baking sheets with parchment paper, foil, or silicone liners.

Two hands placing a piece of parchment paper on a rimmed baking sheet to make paleo granola.

In a food processor or high speed blender, add the pineapple…

An overhead shot of a metal measuring cup filled with cubed fresh pineapple

…dates…

Pitted medjool dates in a food processor work bowl.

…orange juice…

A spoonful of orange juice above a food processor work bowl.

…vanilla…

Pouring a spoonful of vanilla extract to make Tropical Paleo Granola.

…and cinnamon.

A spoonful of ground cinnamon being placed in a food processor to make Tropical Paleo GranolaAn overhead shot of a food processor work bowl filled with wet ingredients to make the Tropical Paleo Granola.

Blitz until everything is liquefied.

A side view of a food processor that is blending the wet ingredients for Tropical Paleo Granola

Pour in the melted coconut oil…

Pouring melted coconut oil into a food processor to make Tropical Paleo Granola

…and blend until smooth.

An overhead shot of the inside of a food processor work bowl with the blended wet ingredients for Tropical Paleo Granola

In a large bowl, combine the almonds…

A shot of roughly chopped raw almonds to make Tropical Paleo GranolaAdding the chopped almonds to a large bowl filled with ingredients to make Tropical Paleo Granola

…coconut flakes, macadamia nuts…

A bowl filled with coconut flakes and macadamia nuts to make Tropical Paleo Granola

…sunflower seeds, and salt.

Pouring sunflower seeds into a metal bowl filled with the dry ingredients for Tropical Paleo Granola

Toss well with your hands.

Using hands to toss the nuts and seeds together in a metal bowl for Tropical Paleo GranolaA side shot of two hands tossing the nuts and seeds together in a metal bowl for Tropical Paleo Granola

Spoon the wet ingredients on top of the dry…

Using a silicone spatula to add the wet ingredients to the dry ingredients for Tropical Paleo Granola

…and mix well.

An overhead shot of someone mixing Tropical Paleo Granola with a red silicone spatulaTropical Paleo Granola mixed in a metal bowl, ready to go in the oven.

Divide the Paleo granola onto the two lined rimmed baking sheets…

Transferring the Tropical Paleo Granola to parchment lined rimmed baking sheets

…and spread it into a thin single layer.

Spreading the Tropical Paleo Granola into a single layer before baking them.A closeup of a tray of Tropical Paleo Granola ready for the oven.

Place the trays in the oven to cook for approximately 2 hours.

Placing the two trays of Tropical Paleo Granola into the oven to bake.

Toss the granola about every 20 minutes and rotate the trays at the one hour mark. Watch the granola like a hawk in the last half hour—it can go from golden brown to burnt in a blink of an eye.

The two trays of Tropical Paleo Granola are on two different racks in the oven.

In the meantime, your house will smell awesome. You’ll want to eat the furniture.

Stirring a tray of Tropical Paleo Granola during the baking time.

When the granola is golden-brown, take the trays out of the oven and cool to room temperature.

A closeup of a tray of Tropical Paleo Granola when it is ready to take out the oven.

Pack your homemade Paleo granola in a sealed container, and it’ll last for a couple of weeks (assuming you and your loved ones don’t demolish it first!).

A side shot of golden brown Tropical Paleo Granola cooling on a parchment lined rimmed baking sheet


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Tropical Paleo Granola

5 from 1 vote
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings 16 servings
This grain-free Paleo granola is crunchy, not too sweet, and infused with tropical flavors that remind me of my favorite fruity beachside drinks!  Just a handful of this stuff delivers a mildly-sweet, nutty, tropical crunch like nothing else.

Ingredients  

  • 1 cup cubed fresh pineapple approximately 1-inch cubes or canned pineapple cubes (in 100% fruit juice)
  • 5 large Medjool dates pitted and roughly chopped (approximately ½ cup)
  • 2 tablespoons orange juice
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup coconut oil melted
  • 3 cups raw almonds I use a combination of raw almonds that are roughly chopped, slivered, and sliced.
  • 3 cups raw unsweetened coconut flakes
  • 1 cup raw macadamia nuts roughly chopped
  • ½ cup raw sunflower seeds
  • ½ teaspoon Diamond Crystal brand kosher salt
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Instructions 

  • Before you get your hands dirty, preheat the oven to 250°F with two racks evenly spaced. Line two rimmed baking sheets with parchment paper, foil, or silicone liners.
  • In a food processor or high speed blender, add the pineapple, dates, orange juice, vanilla, and cinnamon. Blitz until everything is liquefied. Pour in the melted coconut oil, and blend until smooth.
  • In a large bowl, combine the almonds, coconut flakes, macadamia nuts, sunflower seeds, and salt. Toss well with your hands.
  • Spoon the wet ingredients on top of the dry and mix well.
  • Divide the Paleo granola onto the two lined baking sheets, and spread it into a thin single layer.
  • Place the trays in the oven to cook for approximately 2 hours. Toss the granola about every 20 minutes and rotate the trays at the one hour mark. Watch the granola like a hawk in the last half hour—it can go from golden brown to burnt in a blink of an eye.
  • When the granola is golden-brown, take the trays out of the oven and cool to room temperature. 
  • Pack your homemade Paleo granola in a sealed container, and it’ll last for a couple of weeks (assuming you and your loved ones don’t demolish it first!).

Notes

Serving size is 1/2 cup.

Nutrition

Calories: 432kcal | Carbohydrates: 19g | Protein: 9g | Fat: 39g | Fiber: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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