Here is a healthy tropical fruit and coconut granola recipe made with gluten free oats and millet. Plus I have a giveaway from Keurig Green Mountain that will hopefully bring a little spring weather this way. Healthy Gluten-free coconut granola recipe

My husband has major sugaring fever right now, and the weather is not cooperating. We got the biggest snow storm of the season last week, two days of no-school as a result, and now it is in the teeeeens. Not freakin’ fair. Especially since this is SUGARING season. The ONLY reason March in Vermont doesn’t stink. And there is no sugaring to be had. Arrrggggg! Okay, sorry for the rant.

Keurig Giveaway

So the friendly folks down the street from Keurig Green Mountain have decided to take pity on a group of we chilled to the core North Eastern Bloggers who are suffering through the lamest March ever, and have bestowed a bit of spring on us.


Have I told you how much I love Green Mountain Coffee? Well, lets see, I drink it every morning. French Roast. As dark and as thick as possible. {I actually do half decaf /half regular for bone health.} My coffee is so good. {Actually my husbands is a little better, but don’t tell him I admitted that.} And this is coming from a girl who will literally drive an extra 20 minutes out of her way to find a better cup of coffee. I am that much of a coffee snob. I love coffee so much that I get excited when I get into bed at night because that means that the next thing I know I will be getting up to have coffee.


Here in Vermont, Green Mountain Coffee is everywhere. Like get a load of this, yesterday morning after I dropped my daughter off at preschool, I headed over to my gym for a morning sweat session. When I get out of the car, a wall of the most incredible roasty toasty coffee smell hits me right in the face. You know that smell? Like after you grind coffee at the supermarket and then it makes your whole car smell so amazing for the drive home. It is THAT smell. It was coming from across the street at the Green Mountain Coffee headquarters. That smell, ohh, it was enough to make me question why the heck I wasn’t heading back to my desk for another cup of coffee and some catching up with my bloglovin’ feed instead of going in for an hour of hard work. But instead I did head in for a work-out… but you better believe it that a cup of coffee is the first thing on my mind when I was done.

Keurig Giveaway!

So as I was saying, the folks over there at Green Mountain Coffee {now known as Keurig Green Mountain} have put together a big old giveaway for you guys! Yippee! They are promoting their newest seasonal flavored coffee, Island Coconut. And they are giving away a beautiful white Keurig machine to one winner. {Then there will be two runners up who will be receiving island coconut coffee.} Enter to win below using the widget below the recipe. Then we can all close our eyes and pretend that there is a little bit of spring going on right here!

Gluten-free Coconut Granola with dried bananas and milletThe other chilled-to-the core New England Bloggers who are taking part of this giveaway are a great group of people. So I’d love it if you visited them too.

Bakeaholic Mama

All Day I Dream About Food

Spiced Blog

Yankee Kitchen Ninja

Healthy Delicious

Sugarfree Mom

Nutmeg Nanny

Running to the Kitchen

Kelly Bakes

Coconut Granola

I have also come up with a tropical inspired coconut granola recipe for the occasion. When I was rounding up all of these healthy breakfast recipes, I came across this idea of using cooked and dried millet. I can’t find that recipe for the life of me. I don’t know if it was a bar or a cereal or what. Anyway, I tried it out here in this recipe. I cooked the millet on the stovetop. Then I spread it out on a baking sheet and let it cool in the fridge. The first test I did, I didn’t spread it out very much and it stayed more wet inside the clumps. The granola I ended up with was really yummy but it was pretty chewy. The second batch I did I spread the millet out completely and then let it sit uncovered in the fridge over night. It was much drier, and the resulting granola was much crunchier. So take that into consideration when you’re making this.

Coconut Granola {gluten-free}

Another ingredient note, I bought most of these ingredients in the bulk section of the health food store. The oats I bought were specifically labled “gluten-free.” Also if you are If you’re watching your added sugars, make sure you are buying unsweetened dried fruit. I really like the Tierra Farm brand.

guten free coconut granola with tropical fruit

coconut granola {gluten-free}

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Total Time: 3 hours
  • Yield: 11 cups 1x
  • Cuisine: American


Honey-sweetened granola made with gluten-free oats and millet, coconut oil and dried tropical fruit with unsweetened coconut chips added in for the last part of baking.



  • ¾ cup millet
  • 1 ¾ cup water
  • 4 cups rolled oats (old fashioned) see ingredient note*
1 cup unsalted sunflower seeds
  • generous pinch salt

  • 3 tablespoons coconut oil

  • 1 cup honey
  • ¼ teaspoon ground allspice
  • ½ cup unsweetened coconut chips
  • ½ cup dried banana chips, broken into pieces
  • 1 cup chopped dried fruit, such as apricots and pineapple


  1. Bring millet and water to a boil in a small saucepan over high heat. Cover, reduce heat to maintain a gentle simmer, and let cook until the water is absorbed, about 15 minutes. Remove from the heat and let sit covered 10 minutes. Spread cooked millet out into a thin layer on a large rimmed baking sheet and transfer to the refrigerator to cool and dry out, uncovered, 1 hour to 1 day in advance.
  2. Arrange two oven racks evenly spaced in oven. Preheat the oven to 325 degrees F. Coat two large baking sheets with cooking spray.
  3. Crumble the millet into a large mixing bowl. Add oats, sunflower seeds and salt and toss to combine. Heat oil and honey in a small saucepan over medium heat, stirring, until melted, about 2 minutes. Stir in allspice.
  4. Add to the oat mixture and stir to coat completely. Spread mixture out over the two prepared baking sheets. Transfer to the oven and bake 20 minutes. Rotate pans top to bottom and continue baking 15 to 20 minutes. Stir granola and top with the coconut and rotate pans again. Bake 3 minutes longer and turn oven off. Let granola sit in hot oven, undisturbed until crisp and golden, 15 to 20 minutes.
  5. Cool on the baking sheet. Stir in banana and dried fruit. Store in an air-tight container in freezer for up


ingredient note* Though oats are naturally gluten-free, many oat manufacturing facilities actually contaminate oats with gluten in processing. If you are gluten intolerant be sure to look for oats that are specifically labeled gluten-free.


  • Serving Size: 1/2 cup
  • Calories: 201
  • Sugar: 16 g
  • Sodium: 10 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Protein: 4 g

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Disclaimer: I was not compensated for this post. I received free samples of Island Coconut Coffee from Keurig Green Mountain. All opinions expressed here are my own.