Aloha Granola

Take me to the islands for breakfast! This tropical granola takes me back to the time I got to travel to Hawaii with my Dad in high school. Such great memories every time I pour a bowl of this granola. Sweet coconut and pineapple balance out the salty creaminess of the macadamia nuts. If you can’t find macadamia nuts, feel free to substitute cashews in their place. Use this granola as a topping for yogurt or oatmeal, but just as tasty in a bowl with milk.

What You Need:

 

4 cups old fashioned oats
1 cup shredded, sweetened coconut
1 cup dried pineapple
1 cup roasted macadamia nuts (or cashews), chopped
½ cup pure maple syrup
¼ cup brown sugar
2 Tbs coconut oil (vegetable or canola oil would work)
1 tsp vanilla extract
½ tsp kosher salt

What To Do:

Combine oats, brown sugar and salt in a large bowl.

Combine syrup, vanilla and oil in a small bowl.

Add maple mixture to the oat mixture and, using your hands, coat the oats with the syrup mixture forming clumps. Spread the granola onto a lined baking sheet coated with cooking spray.

Bake for 35-40 minutes at 325*, stirring half way though. Once granola has cooled slightly, add the shredded coconut, macadamia nuts and pineapple.











Makes 12 Serving



Bon Appétit!
Mary