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Tropical Pineapple Mango Granola (raw, vegan, gluten-free)

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Tropical-Pineapple-Mango-Granola2I have been playing in the kitchen a lot lately, making all types of raw granola.  They are so easy to design and the possibilities are just endless.  You get to be the driver the bus as my husband likes to say.  Meaning, you are the driver of your own “bus” and you have total control.

It’s up to you to select the ingredients to not only tailor to your taste buds but in also what will guide you towards optimal health. Tailoring your diet to your genetics and circumstances can help your body cope better with the demands you make on it. Be kind to yourself.

I have selected a handful of dried fruits that remind me of the tropics; coconut, mango and pineapple. If you are not in the habit of drying your own fruits, be aware of what you are buying when purchasing pre-dried from the store. If I am in a pinch and have to buy pre-dried fruit, the first thing I do is flip the bag over and read the ingredients.

Many dried fruits are soaked in sugars and chemicals.  If anything is listed other than the fruit itself,  back on the shelf it goes.

If it does, in fact, list only the fruit, I continue scanning the package.  I ask myself, “Is it organic? If not where does it fall on the list of pesticide use?  How does it look?   If  I like the answers, I buy it, if not, it’s back to the drawing board (cutting board?).  :)  These are  just some of the things to keep in mind.  I hope you enjoy this recipe.

Don’t forget to subscribe to get regular email updates, from my kitchen to yours.  Blessings, amie sue


yields roughly 16 cups dried granola

  • 4 cups gluten-free rolled oats, soaked
  • 1 cup raw chopped macadamia nuts, soaked
  • 1/2 cup raw pumpkin seeds, soaked
  • 3 1/2 oz (by weight)  dried mango, soaked and diced
  • 3/4 cup dried pineapple, soaked and diced
  • 1/2 cup mejool dates, soaked
  • 3/4 cup dried coconut flakes
  • 2 Tbsp cold pressed coconut oil, melted
  • 2 Tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 tsp ground Ceylon cinnamon
  • 1/4 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. After soaking the nuts and seeds, drain, discard the soak water and add to the bowl with the oats.
  3. If the dried fruit is really hard and tough, soak them in enough warm water to cover them for about 15 minutes.
  4. Place the chia seeds in 1 cup of water to soak during the same time frame as the dried fruits.
  5. Drain the soak water and add just the dates, soaked chia seeds, coconut oil, vanilla, cinnamon and salt in the food processor, fitted with the “S” blade.  Process until everything is well combined.  Pour into the oat bowl.
  6. Add the mango, pineapple, and coconut flakes… all ingredients should now all be in the big bowl!  Mix everything well.
  7. Drop clusters of batter on the non-stick sheets that come with the dehydrator.
    • If you don’t own non-stick sheets, you can parchment paper but not wax paper.  Food tends to stick to wax paper.
  8. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F)  for 16 hours or until dry.
    • Dry times will vary due to climate, humidity, and how full the machine is.
  9. Store in a glass airtight container.  Place in fridge to extend the shelf life.

Tropical-Pineapple-Mango-Granola4The Institute of Culinary Ingredients™

  • Dates are an amazing ingredient for raw food recipes,  click (here) to read why.
  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • 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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2 thoughts on “Tropical Pineapple Mango Granola (raw, vegan, gluten-free)

  1. Jami says:

    place in fridge to extend shelf life….ha ha…you mean it’s supposed to last more than a day? I don’t know if I could even wait for it to be completely done before I started eating it. This one looks particularly delicious – the tropical flavors are some of my favorites! :)

    • amie-sue says:

      Hi Jami! Yea, I sort of giggled to myself when I wrote…”to extend shelf life”….because they always disappear quickly. :) Did I bring you a taste of this one??

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