Need a vacation? This granola can just about get you there. This recipe is much lower in sugar than many similar granolas found in grocery stores, yet it still packs a ton of flavor. So take a bite, close your eyes, and let the taste of coconut, vanilla, pineapple and mango take you on a mini-vacation to the beach! 

10 Ingredients

  • 2 1/4 cups rolled oats
  • 1/4 cup ground flaxseed
  • 1/2 cup roughly chopped or slivered unsalted almonds
  • 2 teaspoons orange zest
  • 1/2 teaspoon cinnamon
  • 2 tablespoons honey
  • 1/2 cup unsweetened vanilla almond milk
  • 2 tablespoons coconut oil
  • 1/4 cup flaked unsweetened coconut
  • 1 cup cup mixed dried fruit (such as pineapple, mango, apricots, guava, and cranberries)

Directions

<ol> <li>Preheat oven to 300 degrees.</li> <li>Combine oats with flaxseed,&nbsp;almonds, orange zest, and cinnamon in a large bowl. Set aside.</li> <li>Place a saucepan over medium heat and whisk honey, almond milk, and coconut oil until smooth,&nbsp;about 2 minutes.&nbsp;Pour wet ingredients over oat mixture and stir to coat.</li> <li>Line a large baking sheet with parchment and spread oat mixture evenly over top, making is no thicker than about 1/4 inch.&nbsp;Bake for 30 minutes, or until nice and toasty.</li> <li>Remove pan from oven and break up some chunks. (Leave a few big clusters—they’re the best bits!)</li> <li>Turn oven up to 325 degrees. While you’re waiting for the temperature to increase, add flaked coconut to pan.&nbsp;Bake for another 15 minutes.</li> <li>Remove pan from oven and let cool. It will be soft at this point but will become crunchy as its temperature falls.&nbsp;Mix in dried fruit and store in a sealed container.</li></ol>

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