Toasted Coconut and Pineapple Granola

Raise your hand if you l-o-v-e granola.

I consider myself to be a bit of a granola connoisseur (possibly a granola snob) as I have tried quite a few different recipes without much success.

This recipe is 4 out of 4 stars deliciousness. It’s toasty oatmeal and coconut perfection chock full of sliced almonds and little dried pineapple pieces that is delicately sweetened by a touch of maple syrup. In other words, it’s amazing.

I’d be lying if I told you that I had exhibited normal amounts of self-control after making this, and simply sprinkled a small scoop on yogurt. This is the kind of granola that has you shoving fistfuls into your mouth throughout the morning… and afternoon… and evening too.



Toasted Coconut and Pineapple Granola
Source: Andie Mitchell
Printable Recipe

3C old-fashioned oats
1C shredded coconut (unsweetened)
1C sliced almonds
1/4C vegetable oil
1/3C maple syrup
1tsp vanilla extract
1C chopped dried pineapple

Preheat oven to 325.
In a bowl, combine oats, coconut and almonds. Set aside.
In a small pan, combine oil, syrup, and vanilla. Heat over medium heat until heated through, about 3 minutes.
Pour oil mixture over the oat mixture. Add a dash of salt.
Stir until combined.
Spread onto a large baking sheet.
Cook for 20 minutes at 325, stirring every few minutes to ensure even browning.
Remove from oven. Allow to cool. Add chopped pineapple pieces.
Store leftovers in an airtight container.


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