Breakfast Feature Jems

Pineapple Coconut Granola

I love making homemade granola so it was time to pull together a batch that reflected my need to get to the beach sometime soon. I decided to use pineapple and coconut in this recipe because they are the perfect tropical combination in my opinion. I also used Georgia’s own Schermer Pecans as well which added the perfect crunch to this granola. So grab your oats and whip up a batch of this tropical granola!


Pineapple Coconut Granola makes 4-6 cups 



2 cups old fashioned oats


1/2  cup vegetable oil


1/2 cup 100% maple syrup


1 teaspoon vanilla


1/2 cup sweetened shredded coconut


1/2 cup unsweetened coconut flakes ** another 1/4 cup if you want to add more once the granola is done


1 cup chopped pecans


1 cup dried pineapple


Directions :


Pre-Heat your oven to 350 degrees.  In a large bowl, add the oats.  In a small bowl add the oil, maple syrup and vanilla and whisk well. Pour the maple syrup mixture into the oats until coated. Then add the both the sweetened and unsweetened coconut and the pecans .  Next add the oat mixture onto a baking sheet. Bake 30-40 minutes or until the granola becomes a nice, toasty golden brown.  ** I turn the granola about halfway through to allow for both sides of the granola to toast.   Cool,  then toss with the dried pineapple and extra coconut.  Store in a sealed container.  Enjoy!

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