The O.G Miss Bliss Tropical Granola
This is the exact “OG” tropical granola we served at Miss Bliss for years, crunchy, nutty, coconutty, and naturally sweetened with dried fruit (no refined sugar in sight). Big-batch friendly and perfect for yoghurt bowls, smoothies, or straight from the jar.
This recipe takes me straight back to Miss Bliss.
If you ever ordered breakfast with us (or popped in for a takeaway yoghurt bowl), chances are you met this granola. It was our tropical OG, the one that stayed on the menu basically the entire time we were open, because nothing else hit quite the same. Crunchy seeds, toasty coconut, buckwheat for that extra bite, and a mix of nuts that make it feel properly satisfying.
My favourite part though? It’s naturally sweetened. No refined sugar, no syrups, no “healthy-ish but still basically dessert” energy. The sweetness comes from the fruit, dried pawpaw (paw paw forever), plus apricot for that tangy chew. And if you want to play, you can swap in dried pineapple or dried ginger pieces (the kind without added sugar if you can find it). That’s the whole vibe: let the ingredients do the work.
It’s also a dream if you like being prepared. This makes a generous batch, keeps really well, and instantly upgrades a basic breakfast into something that feels like you’ve got your life together. I used to love watching people find their perfect combo, some were a “yoghurt + berries + extra coconut” person, others went full tropical with banana, passionfruit, and a splash of milk. And then there were the chaos angels (my people) who just ate it by the handful while they waited for their coffee.
At home now, I still make it when I want that Miss Bliss feeling… sunny, wholesome, and a little bit nostalgic. It’s the kind of pantry staple that makes mornings easier, and it’s also the easiest “I brought something” thing to gift or bring to a brunch.
Make the batch once, stash it in jars, and you’ll understand why it never left our menu.
Tropical Granola
Makes approx 4kg
Prep Time: 10-15min
Oven Time: 15-20min
Cool & Mix: 20-30min
Ingredients
500 g raw almonds, lightly pulsed to break up
500 g pumpkin seeds
470 g sunflower seeds
565 g buckwheat kernels
565 g coconut flakes
470 g cashews (pieces)
315 g walnuts (pieces)
500 g dried pawpaw, chopped into small chunks
220 g dried apricots, chopped into small chunks
5 tsp ground cinnamon
2½ tsp salt
Optional swaps/add-ins: dried pineapple, dried ginger pieces (no added sugar if possible), dried mango, or a little lime zest stirred through at the end.
Method
Prep the chunky bits: Pulse almonds briefly (you want a mix of halves and big pieces). Chop dried pawpaw and apricots into small, even chunks.
Toast for flavour (recommended): Preheat oven to 160°C. Spread pumpkin seeds, sunflower seeds, buckwheat, almonds, cashews, walnuts, and coconut flakes across 2–3 large trays (keep it in a fairly even layer).
Bake: Toast for 10–15 minutes, stirring once or twice, until fragrant and lightly golden (watch the coconut, it browns fast).
Season: Tip everything into a large bowl while warm. Add cinnamon and salt and toss well.
Add fruit last: Once completely cool, stir through chopped dried pawpaw and apricots.
Store: Transfer to airtight jars/containers.
Serving ideas
With Greek yoghurt + berries (or banana + passionfruit for full tropical)
On smoothie bowls
With milk like a cereal
Sprinkled over stewed fruit
Storage
Airtight container in a cool pantry for 3–4 weeks (longer if your kitchen runs cool/dry).