Pina Colada Granola
Happy Monday! As you read this post, I’ll be in Williamsburg, Virginia tasting my way through every restaurant I can possibly cram into 4 days. I made you Pina Colada Granola to hold you over.
It’s no secret… I love all things cocktails. I love mixing up cocktails, drinking cocktails, and turning cocktails into delicious treats. I’ve been known to turn cocktails into cake and muffins, so why not granola?
Hmm, what would make pina colada granola? Oats are a must. Coconut, for sure. A little almonds to give the granola it’s signature crunch factor and boost of protein. Some agave to sweeten it up, and, of course, dried pineapple. Because what’s a pina colada without pineapple, right?
To give the granola a little tropical boost, I used coconut oil. It toasts up nicely in the oven and adds a subtle toasted coconut flavor to the oats.
I never in a million years thought Squirrel would like this pina colada granola (or any granola, really). You see, I’ve never actually seen him eat granola before, but there he was at the counter hovering over the pan of freshly made granola munching away.
You know it’s good when Squirrel likes it.
I like to eat this granola sprinkled over Greek yogurt mixed with crushed pineapple. It’s so good!
Enjoy!
Pina Colada Granola
Ingredients:
- 3 cups old-fashioned oats
- 1 cup coconut flakes
- 1/4 cup brown sugar
- 1 cup slivered almonds
- Pinch of salt
- 1/4 cup coconut oil, melted
- 1/4 cup + 1 tbs. agave
- 1 teaspoon vanilla extract
- 1 and 1/2 cups dried pineapple, roughly chopped
Directions:
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, stir together oats, coconut flakes, brown sugar, almonds, and salt.
- In a small bowl, whisk together coconut oil, agave, and vanilla extract. Pour over oat mixture. Using a rubber spatula, fold the oil mixture into the oat mixture until all of the oats are equally coated.
- Transfer the mixture to the parchment-lined baking sheet, making sure to spread the mixture evenly onto the sheet.
- Bake, stirring every 10 minutes, for 30 minutes. Cool completely on the baking sheet before transferring it to an airtight container. Store in an airtight container for up to 2 weeks.