Toasted Coconut Pineapple Granola

Well, we are well into January, are you sticking to your resolutions for this new year?  I hope you are doing better than I am.  I haven’t even started mine.  Whoops!  I vow to start today!  Let’s hope I actually do.  I’ll let you know how that goes later!

I think just about everyone promises themselves that they are going to eat better and be more active, myself included.  Not that I’ve been doing a very good job at that…yet!  It just makes it a little more difficult when I am constantly baking.  Constantly.  That is not an exaggeration.  Just ask Chris.  He’ll tell ya.  Right now I’ve got panna cotta in the fridge, a salted caramel brownie ice cream cake in the freezer and blueberry muffins on the counter.  

I don’t really count the muffins since, well, we can pass them off as breakfast.  No I won’t be posting them just yet.  I was recipe testing and the muffins taste delicious but they aren’t so pretty.  I need to try again.

And no I won’t be sharing the recipe for the salted caramel brownie ice cream cake just yet either because we dug into that way too fast, I didn’t take any photos!  That’s alright though, just an excuse to make it again!

Chris is always asking why we need so many sweets all at once.  I’m a food blogger that’s why.  I need to experiment!  I just keep telling him to be glad I love to cook and bake!  He could be stuck with someone who can’t cook, and the he’d just be hungry.  All.The.Time.  

He’s going to be surprised when he opens the fridge when he gets home from work today!  I’ve got enough berries to feed an army!  I could’t help myself!  I went to the grocery store today to grab buns for another recipe I’m testing this week, because I forgot to buy them when I was at the grocery store yesterday.  I seem to go like four times a week, am I the only one?  Jeeze!  The people at the stores know me by name now.  Anyway I saw the berries and they were on sale and they were calling to me, I got inspired.  What can I say?

So back to eating healthy.  I love granola.  I almost always have a fresh batch of homemade granola in my kitchen.  I love having it to mix in with my yogurt.  We eat a lot of yogurt in my house.  All of us.  It great to have around just to snack on too.  It’s so easy to make and the flavor combinations are endless.  Not to mention it’s way better for you than the store bought stuff.  You control the ingredients when you make it yourself.  It’s cheaper too!

It makes your house smell delicious while it bakes too!  I’ve got another batch in the oven as I type.  My house smells like cinnamon!  Yum!

This Toasted Coconut Pineapple Granola only has six simple ingredients, and it’s ready in under an hour.  I never use to be a big fan of coconut but lately it’s been satisfying my tastebuds.  And who doesn’t love pineapple?!

Give this a try and promise yourself to eat a yogurt parfait for breakfast or lunch everyday for a week.!  Try my Toasted Almond Dark Chocolate Granola too!

Toasted Coconut Pineapple Granola
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Ingredients
  1. 1/4 cup coconut oil
  2. 1/3 cup honey
  3. 1 tbsp. vanilla extract
  4. 3 cups old fashioned oats
  5. 1 cup shredded sweetened coconut
  6. 1 cup dried pineapple
Instructions
  1. Preheat oven to 300 degrees F.
  2. Put the coconut oil in a large microwave safe bowl and microwave until melted.
  3. Add the honey and vanilla extract to coconut oil and whisk until combined.
  4. Add the old fashioned oats and mix until the oats are well coated in the honey and coconut oil mixture.
  5. Place the oats on a baking sheet and place in the preheated oven.
  6. The total bake time is 45 minutes.
  7. After 20 minutes add the coconut to the oats and stir. Place the baking sheet back in the oven and bake for another 20-25 minutes.
  8. While the oats and coconut are in the oven chop up the pineapple. Chop the pineapple pretty small. The smaller the better.
  9. When the oats and coconut are done in the oven, add the chopped dried pineapple to the baking sheet and mix.
  10. Let the granola cool completely before storing in an airtight container.
Notes
  1. Once you add the coconut to the baking sheet, keep your eye on it. You just want the coconut to get toasted, not burned.
In the kitchen with Lauren https://inthekitchenwithlauren.com/

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