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Coconut Pineapple Ginger Granola (raw, vegan, gluten-free)

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I am always on the hunt for great flavor profiles. I grabbed a piece of paper and pencil (I love writing with pencils… seems to old fashion) and I sketched out a combination of flavors that I just knew would play well together. Pineapple, coconut, ginger and honey.  Kind of warms the belly just saying it, doesn’t it? :)
Preparing food with love, provides food for the soul.
And that is what this recipe is all about.  I am all about nourishing not only the soul but the body.  With all the ingredients combined you will be filling your body full of healthy fats, colon cleaning fiber (somebody has to say it), anti-inflammatory effects and will give you an immediate energy boost.
Filled with nuts, seeds, dried fruit, and gently flavored by all ingredients involved, this granola will soon become a wonderful treat to take with you on the go. Whether it’s a hike from the kitchen to the laundry room or a two mile root through the isles of the craft store… you will be able to sustain your energy with this transportable snack.
I have to not only enjoy granola because of all their amazing flavors but also because they make for a wonderful staple to have on hand in the pantry, fridge or freezer.  I like to make up large batches, keeping some on the counter in a jar (for snack attacks) and I then put the other half in the freezer.  Just when Bob thinks his snack cabinet is running empty… boom! I will a bag of granola out of the freezer and all is well once again. :)  Come on, give me your hand… I am going to help you make this recipe.  You grab all of the ingredients and I will pull out the bowls and measuring cups…. things are going to get a little messy, but Bob will clean it up for us. haha (ooooh Bob…….)
Don’t forget to subscribe to get regular email updates, from my kitchen to yours.  Blessings, amie sue


Yields 16 cups dried

  • 4 cups gluten-free, rolled oats, soaked
  • 1 cup almonds, soaked & chopped
  • 1/2 cup pumpkin seeds, soaked
  • 1 cup diced dried ginger
  • 1 cup dried pineapple, re-hydrated
  • 2 cups coconut flakes, unsweetened
  • 1/2 cup chia seeds, soaked in 1 1/2 cups water
  • 1/4 cup coconut oil, melted
  • 1/4 cup raw honey or equivalent
  • 1/4 cup raw agave nectar or maple syrup
  • 2 Tbsp whole flax seeds
  • 1/2 tsp Himalayan pink salt


  1. After the oats are done soaking, drain and rinse them under cool water for 2 minutes.
    • Use your fingers to agitate them while rinsing.
    • Hand squeeze the excess water from them and place them in a large bowl.
  2. Drain and discard the soak water from the almond and pumpkin seeds.  Add to bowl.
  3. To rehydrate the dried ginger and pineapple, place them in a bowl and cover with hot water.  Allow them to sit for at least 10 minutes.
    • This will help them to soften and absorb the other flavors of the granola.
    • Once they soften, drain the soak water.
  4. Combine all of the ingredients into a large bowl and mix until everything is well coated.
  5. Spread mixture out on the non-stick sheets that came with your dehydrator.
  6. Dehydrate everything at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 16-24 hours.
    • At the half mark remove the teflex sheets, allowing the granola to continue drying on the mesh sheets until it is dry.
    • Dry times will always vary depending on the climate, humidity and how thick or thin you spread the mixture.
  7. Once done and cooled, break the granola up and add the dehydrated bananas/strawberry chips to the mix.
  8. Store in a glass container.  The shelf life will depend how how dry or moist you leave your granola.  The more moisture left in the granola, the shorter the shelf life.  I tend to make up quart size bags of it and store in the freezer.

The Institute of Culinary Ingredients™

  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.



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