Name: Grandpa Clarence’s Tropical Granola
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: 6 cups rolled oats; 2 cups slivered almonds; 2 cups whole macadamia nuts; 2 cups sweetened shredded coconut; ¾ cup lightly packed dark brown sugar (can sub light brown sugar); ¾ cup honey; ¾ cup neutral vegetable oil of choice; 1 tablespoon pure vanilla extract; 1 teaspoon kosher salt; 4 cups diced dried tropical fruit of choice (e.g., pineapple, mango, papaya, or golden raisins; see Recipe Notes)

Description

A treasured family recipe, my Grandpa Clarence’s Tropical Granola is packed with buttery macadamia nuts, toasted coconut, and chewy dried fruits like mango, pineapple, and papaya.

Grandpa always kept a big jar on hand for easy breakfasts and sharing with family and friends. This simple homemade granola is a little taste of those memories – a crunchy, tropical celebration of the spirit of aloha.

Ingredients

Scale

6 cups rolled oats
2 cups slivered almonds
2 cups whole macadamia nuts
2 cups sweetened shredded coconut
¾ cup lightly packed dark brown sugar (can sub light brown sugar)
¾ cup honey
¾ cup neutral vegetable oil of choice
1 tablespoon pure vanilla extract
1 teaspoon kosher salt
4 cups diced dried tropical fruit of choice (e.g., pineapple, mango, papaya, or golden raisins; see Recipe Notes)

Instructions

Prep: Preheat the oven to 300°F with a rack in the center. Line an XL rimmed baking sheet with parchment paper and set aside. Alternatively, a deep 9×13-inch foil roasting pan works well too. To the prepared pan, add the oats, almonds, macadamia nuts, coconut, and brown sugar.
Mix the wet ingredients: In a small bowl or liquid measuring cup, whisk together the honey, oil, vanilla, and salt. Pour over the dry ingredients, tossing well to evenly coat.
Bake: Transfer the pan to the oven and bake for 1 ½ hours, stirring every 15 minutes, until the granola is deep golden and fragrant. Remove from the oven and immediately stir in the dried fruit. Let cool completely before transferring to an airtight container.
Serve and share: Enjoy this tropical granola with yogurt, sprinkled over fresh fruit or coconut ice cream, or simply by the handful. Even better – share a bag with a friend or neighbor in the true spirit of aloha, just like Grandpa! Enjoy!

Notes

Jess’ Tips and Tricks:

Choosing dried tropical fruits: Look for soft, chewy options like pineapple, mango, papaya, or golden raisins. Dried guava, lychee, dragon fruit, or starfruit are also fun tropical additions if you can find them! A pre-mixed “tropical fruit mix” is a great, convenient option too – just check the label and try to avoid blends with lots of banana chips or heavy added sugar, which can overpower the granola’s balanced flavor.
Macadamia nuts: Their buttery richness really makes this granola feel special! If needed, you can swap in cashews for a similar vibe, but macadamias are worth it when you can find them.
For extra-crunchy granola: If you love big, crispy clusters, once the granola is almost done baking, stop stirring during the final 15-20 minutes. Let it bake undisturbed until deep golden and fragrant. Once cooled, break it into chunks. (Just keep an eye on it – unstirred granola can brown faster!)

Storage and Freezing:

Storage: Once completely cooled, store the granola in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in zip-top bags for up to 3 months – just let thaw briefly before digging in.