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Pina Colada Granola

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Andrea Brown

Pina  Colada Granola Recipe

When it comes to breakfast, there’s nothing easier than making your own granola. This one, using our new Tropical Fruit Blend, turns an indulgent cocktail into a crunchy, nutty, honey-sweetened topping for a bowl of plain or flavored yogurt.

At a glance

Prep
Bake
Total
Yield
4 1/2 cups

Ingredients

Choose your measure:

  • 1 3/4 cups traditional rolled oats
  • 1/4 cup unsweetened coconut
  • 1/4 cup wheat germ, optional
  • 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 Tropical Fruit Blend, or mixed gold-toned dried fruit; diced pineapple, diced apricots, and/or golden raisins

Instructions

  1. Preheat the oven to 250°F. Lightly grease a large rimmed baking sheet (half-sheet pan) or line it with parchment.
  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.