This AIP Tropical Protein Granola is the perfect grain free, AIP, Paleo on-the-go snack! It’s nut and grain-free, sweet, salty, and perfectly crispy. Gluten free, Autoimmune Protocol, and Paleo friendly!
This recipe is hands down the most frequently created recipe in my household. My husband and I go through at least two batches a week! I've made a Cinnamon Toast version (included in my free Paleo Cookie Exchange ebook), a Pumpkin Spice version, and now that the weather is warmer, I put together this Tropical Protein Granola version. I have to say, this might just be my favorite.
AIP Tropical Protein Granola
James and I eat this protein packed granola by the handful, or in a bowl with coconut milk and additional cinnamon sprinkled on top. With the added protein from the collagen, you can pair it along side my Perfect AIP Matcha Latte (also boosted with collagen) for a filling, antioxidant rich breakfast, or have it stowed in your purse in a Stasher Bag for a quick AIP snack. I also love munching on it after dinner as a dessert.
I recently took this Tropical Protein Granola with me on a mother/daughter trip to California, and my non-AIP eating mom was in love with it! The only suggestion she had was to add more nuts, as she had assumed the sliced tigernuts were actual nuts ;).
I've tested this recipe with half the maple syrup and it works just as well, but I prefer the slightly sweeter flavor of the recipe as written. I've also tested this recipe with honey, and while the flavor is AMAZING, the thicker honey makes it difficult to combine. Use the honey substitution at your own risk. Fair warning, the Vital Proteins Collagen Peptides makes this granola have a bit of a sticky texture while it's raw, so wait until it's baked and cooled before you dive in head first.
Tropical Protein Granola
- 2 cups unsweetened shredded coconut1/2 cup unsulfured, dried apricots1/2 cup unsweetened, dried pineapple1/2 cup organic tigernuts, whole or sliced1/8-1/4 cup pure maple syrup2 servings Vital Proteins Collagen Peptides1 teaspoon ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground turmeric1/2 teaspoon sea salt
- Preheat oven to 300 degrees.
- Chop apricots, pineapple, and tigernuts into bite sized pieces.
- In a large bowl, combine coconut, collagen, apricots, pineapple, and tigernuts.
- Add maple syrup (1/8 -1/4 cup depending on personal preference), cinnamon, ginger, turmeric, and sea salt. Stir with a rubber spatula until the coconut and fruit are well coated.
- Spread out on a parchment lined baking sheet, and bake for about 13-15 minutes, stirring after about 7 minutes of baking time. Remove from oven when the coconut flakes are golden brown.
- Let cool on baking sheet. The coconut flakes will crisp and form larger clumps as they cool.
- Enjoy as a handful of granola, or in a bowl with coconut milk and an extra sprinkle of cinnamon.