Sharing the Yum: Fully Loaded Tropical Granola

Fully loaded tropical granola recipe with cholesterol friendly ingredients

There are only a few things I can guarantee an interest in keeping up with in my kitchen these days. The first is coffee. The second is nutella. The third is making a fresh batch of granola once a month.

To be more inclusive of loved ones' health needs, I have been trying to include cholesterol-friendly foods in my recipe repertoire. I have mastered the egg-white breakfast burrito, and am now working my way up in the world towards granola. For some reason I am starting at breakfast. No idea why.

I've googledresearched all the requisite ingredients for a cholesterol-fighting granola. Flax, olive oil, nuts and seeds galore. What makes this granola extra fancy is the inclusion of dried lentils, which I would not have had the guts to try if I hadn't seen it on the Stonesoup blog first. I am now hooked on lentils as a powerhouse secret ingredient in all of my granola recipes! And with all of the other aforementioned cholesterol fighting ingredients, I like to think of this particular recipe as Cholesterol-Ninja granola.

Fully loaded tropical granola recipe with cholesterol friendly ingredients

I am a sucker for anything tropical, and am extra excited about making food pull double duty: taste good and be good for you. This granola is yummy, tropical-ly, chewy, and--most importantly--a naturally heart-, cholesterol-, and belly-happy recipe that yields a million breakfast servings in under half an hour.

Fully Loaded Tropical Granola 
(Yield: 10 cups/15 servings)

Dry Ingredients:

  • 4 cups rolled oats
  • 1 cup puffed millet or quinoa
  • 1 cup shredded or flaked coconut
  • 1 cup chopped almonds and walnuts
  • 1/2 cup sunflower and pumpkin seeds
  • 1/2 cup dried red lentils
  • 1/2 cup coconut sugar
  • 3 tbsp flax seeds
  • 1/2 tsp salt
Wet Ingredients:
  • 1/4 cup olive oil
  • 1/4 cup coconut oil
  • 1/2 cup honey
  • 1 tsp vanilla
Chewy Ingredients:
  • 1/2 cup golden raisins
  • 1/2 cup chopped dried pineapple
  • 1/4 cup chopped dried bananas
  • 1/4 cup chopped dried apricots

Baking instructions:
  1. Preheat oven to 300F. Line two large baking sheets with parchment paper. 
  2. Combine dry ingredients in a very large bowl. Combine wet ingredients in a separate bowl.
  3. Add wet to dry, stirring until evenly coated. (This part gets messy!)
  4. Spread onto lined baking sheets in an even layer. Bake for ten minutes then remove from oven and stir.
  5. Bake another ten minutes. Remove from oven and mix in the chewy ingredients. Let cool completely.
  6. Store in an airtight container for up to two months.
To serve:
  • Serve about 3/4 cup of granola with cold dairy or non-dairy milk. Is even better with half a fresh banana sliced into it!

Fully loaded tropical granola recipe with cholesterol friendly ingredients

Do you have a favourite secret weapon in your homemade granola?? 

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  1. I've never tried making my own granola! That looks yummy!

    1. I highly recommend trying to make it yourself. I started making granola when I was pregnant and craving cereal, but had nothing but oats and dried fruits in the cupboard. Delicious things come from desperation, occasionally! :)


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