This granola recipe was inspired by our upcoming trip to Hawaii. One evening last week, we started making a list of all of the recipes that we want to make while we are away in July. Planning ahead of time like this, guarantees that we have a shopping list when we all step from the plane sleep deprived and hungry. Anyway, we started thinking about all of the tropical flavors that we could add to our favorite granola base Healthy Granola Recipe from Cookie and Kate. From that brainstorm, the Pineapple Macadamia Nut Granola recipe was born.
This granola features many flavors reminiscent of Hawaii. There are large flakes of toasted coconut, sliced almonds, and crunchy macadamia nuts in each bite. Dried pineapple, banana chips, and dried mango add texture, sweetness, and crunch to the finished granola. This is a definite must make ASAP granola recipe. This granola goes well with any flavor of yogurt although I prefer having it with a mango flavored greek yogurt. It also packs nicely as a snack to munch on when you’re on the go.
Making the Pineapple Macadamia Nut Granola:
Homemade granola is super easy to make, takes less than 15 minutes of active working time, and is so much tastier than anything that you would ever find in a bag at the grocery store. You basically combine your coconut, nuts, oats, maple syrup, coconut oil, salt, and vanilla in a large mixing bowl, and stir until all of the oats and nut are well coated with the syrup and coconut oil. This mixture is then spread evenly onto a baking sheet, and baked for 23-24 minutes at 350°. Once the granola has cooled, you add in the dried fruits, and it’s ready to go!
Recipe adapted from Cookie and Kate’s Healthy Granola Recipe
A sweet and crunchy homemade granola filled with toasted nuts and coconut, and sweet dried pineapple, mango, and banana chips.
- 4 cups old fashioned oats
- 1/2 cup macadamia nuts, roughly chopped
- 1/2 cup sliced almonds
- 1/2 cup coconut flakes big flakes, not shredded
- 1 teaspoon salt
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup could also use coconut syrup if in Hawaii
- 1 teaspoon vanilla
- 1/2 cup dried pineapple, chopped into bite sized pieces
- 1/2 cup banana chips, broken into smaller pieces
- 1/4 cup dried mango, chopped into bite sized pieces
Preheat oven to 350°. Line a half sheet pan with parchment paper or a silicone baking mat.
In a large mixing bowl, combine oats, macadamia nuts, almonds, coconut flakes and salt. Add coconut oil, maple syrup and vanilla and stir until well combined.
Spread combined granola onto prepared sheet pan. Bake for 23-24 minutes, mixing half way through baking time.
Leave the granola to cool completely. Move the cooled granola to a large mixing bowl and mix in the dried fruits. I like to pick up the parchment paper or silicone mat and pour the granola into the mixing bowl from the parchment paper.
Store granola in an air tight container for up to 2 weeks. It won't last that long.
I hope you have a chance to make this granola recipe. If you do, I’d love to know how you liked it. Please leave a comment here on Maple and Thyme or tag me @mapleandthymeblog on Instagram.
KITCHEN TOOLS AND INGREDIENTS THAT I USED TO MAKE THIS RECIPE:
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