Tropical Gluten-Free Granola

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!

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. 1

   Pre-heat oven to 250°F. Line 2 baking sheets with parchment paper. Set aside.

2. 2

   In a food processor or high-speed blender, combine the pineapple, dates, orange juice, vanilla, and cinnamon. Blend until smooth.

3. 3

   Add the coconut oil and blend again to fully incorporate. Set aside.

4. 4

   In a large bowl combine the almonds, cashews, coconut flakes, sunflower seeds, and salt. Toss to combine.

5. 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.