Pina Colada Granola

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dairy free, whole grain
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 4 1/2 cups

Recipe photo

It's easy to make your own granola. Stir together everything but the fruit, and bake till crunchy. Add your favorite dried fruits once it's cool.

Pina Colada Granola

star rating (3) rate this recipe »
dairy free, whole grain
Hands-on time:
Baking time:
Total time:
Yield: 4 1/2 cups
Published: 01/01/2010

Ingredients

  • 1 3/4 cups traditional rolled oats
  • 1/4 cup flaked unsweetened coconut
  • 1/4 cup stabilized wheat germ
  • 1/2 cup diced pecans
  • 1/4 cup diced walnuts
  • 1/4 cup slivered almonds
  • 2 tablespoons vegetable oil
  • 1/8 teaspoon salt
  • 1/4 cup honey
  • 1/4 teaspoon coconut flavor
  • 1/8 teaspoon pineapple flavor
  • 1/4 teaspoon vanilla extract
  • 1 1/4 cups mixed gold-toned dried fruit; diced pineapple, diced apricots, and/or golden raisins

Tips from our bakers

  • This recipe is easily doubled or even quadrupled. You can still bake on two large pans; it'll take a bit longer.

Directions

1) Preheat the oven to 250°F. Lightly grease two baking sheets; half-sheet pans are ideal.

2) In a large bowl, combine the oats, coconut, wheat germ, and nuts.

3) In a separate bowl, whisk together the oil, salt, honey, flavors, and vanilla.

4) Pour the liquid ingredients over the dry mixture in the bowl, stirring and tossing till everything is well combined.

5) Divide the mixture between the pans. Bake for about 80 minutes, stirring the mixture every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. Reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir.

6) When the granola is a light-to-medium golden brown, remove it from the oven and cool completely on the pans.

7) Transfer the granola to a large bowl, and mix in the dried fruit.

8) Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.

Reviews

1
  • star rating 01/04/2014
  • Eileen from Caro, MI
  • Wonderful! I use agave instead of honey to decrease the glycemic index. It toasts very quickly with agave, so turn the oven down to 225 and watch it carefully. I eat it with Greek yogurt for breakfast and it's very filling and nutritious.
  • star rating 11/19/2010
  • nlstudebaker from KAF Community
  • Love this granola! I am a granola addict, and always looking for something a little new and different! With the pineapple and coconut flavoring, and the coconut and dried pineapple chunks, this one was definitely unique, and very, very good! I copied the recipe both by measurement, and weight, and didnt find that they coincided. I recommend going by measuring cups.
  • star rating 06/05/2009
  • Joy R. from Hoschton, GA
  • If you like pineapple and coconut, this granola is definitely for you. There is a variety of subtle fruity and nutty flavors and if you don't overbake it, it will be far more tender than store-bought ones. Just from estimation, the cost of even doing this version yourself is probably half the cost than the same amount retail.
1
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