Enjoy a mini tropical getaway with every bite of this tasty, heart-healthy tropical gluten-free granola. Loaded with good-for-you fats from almonds, cashews, and coconut oil, you’ll feel satisfied with each crunchy bite!

Serves: 7

Prep time: 20 minutes
Cook time: 2 hours

Stage: 3

Ingredients 
1 cup pineapple chunks
5 Medjool dates, pitted, roughly chopped
2 TBSP orange juice
1 TBSP pure vanilla extract
1 tsp ground cinnamon
1⁄4 cup coconut oil, melted
3 cups raw almonds, roughly chopped
1 cup raw cashews, roughly chopped
3 cups unsweetened coconut flakes
1⁄2 cup raw sunflower seeds
1⁄2 tsp sea salt 

Instructions 

1. Pre-heat oven to 250°F. Line 2 baking sheets with parchment paper. Set aside.
2. In a food processor or high-speed blender, combine the pineapple, dates, orange juice, vanilla, and cinnamon. Blend until smooth.
3. Add the coconut oil and blend again to fully incorporate. Set aside.
4. In a large bowl combine the almonds, cashews, coconut flakes, sunflower seeds, and salt. Toss to combine.
5. Add the pineapple mixture to the nuts and stir to fully coat. Divide granola between the prepared baking sheets, spreading each into an even layer. Bake for about 2 hours, stirring every 20 minutes, or until granola is a nice golden brown. Rotate the trays after 60 minutes of baking and keep a close eye on the granola for the last 30 minutes, it can burn quickly! Cool completely.

Tips
Store cooled granola in an airtight container for up to 2 weeks.

Nutrition Facts (per serving)
Calories: 489
Total Fat: 40g
Total Carbs: 27g
Fiber: 11g
Sugars: 13g
Protein: 10g