This pina colada style granola is crunchy and crisp. Perfect for eating out of hand, sprinkled on yogurt or ice cream, or topped with milk.
I often leave it on the counter for Manservant who grabs it by the handful. I can’t claim that it is calorie free, but it sure is a good pick me up.
Since I posted my crack granola, I’ve kind of been on a granola whirl.
I’m always looking for good granola recipes and this coconut oil granola definitely qualifies.
Made with lots of dried fruit and coconut chips and baked with a mixture of coconut oil, brown sugar and honey, makes this homemade granola recipe one of my favorites.
Imagine serving this with coconut milk, well you might just think you were in the tropics.
Truly, I’m not too sure what would define a healthy granola recipe, but at least with this homemade coconut granola it at least makes you think it is!
Are there health benefits to using coconut oil?
It is said that coconut oil improves skin and hair health, cognitive function and raises your good cholesterol and lowers the bad.
All that and it still tastes good!
Look for refined coconut oil when baking. It makes a great substitute for olive oil, canola oil or vegetable oil.
However when frying, remember that virgin coconut oil has a lower smoke point than refined coconut oil so make sure to use the right kind.
I will say that when you use coconut oil it does smell like coconut. Foods sauteed with coconut oil do have a faint taste of coconut so when it comes to coconut granola, that’s a very good thing.
Also coconut oil looks a bit like Crisco. It is not liquid in its container and the colder it is the more solid it becomes.
How to make coconut oil granola:
Begin by combining the coconut oil, brown sugar, 1/3 cup honey and salt in a large 4 cup measuring cup. Heat in the microwave until the sugar is dissolved and the coconut oil has liquified.
Preheat the oven to 300 degrees. Granola is best cooked at a low temperature. High temperatures can cause granola to burn before it has had a chance to crisp and dry out.
On a large baking sheet lined with a SIlpat pad or parchment paper, combine the rolled oats with the cashews or macadamia nuts and the sliced almonds. Quick oats aren’t what you want in this granola recipe.
The important thing here is to maintain the correct proportions. Don’t like cashews or macs? Just want almonds? Then measure enough almonds as required for the total nuts in the recipe.
But really-who doesn’t like cashews or macadamias? Right?
Pour the melted coconut oil over the oat mixture and press into a single even layer using a spatula.
Place in oven and bake for 25 minutes, stirring every now and then so the granola browns evenly.
At this point flatten everything into the pan and allow the granola to finish baking for another 20 minutes or until your granola is golden brown.
This method should produce big chunks of granola that can be eaten as a snack or broken up into smaller clumps to be eaten with almond milk, coconut milk or even just a dollop of Greek yogurt.
After you remove the granola from the oven, add the dried sweetened pineapple, raisins and unsweetened coconut flakes.
Want to change up the fruit mixture? No worries. Just keep the amounts the same.
Let cool completely without stirring. Once your own homemade granola cools, store in an airtight container or a mason jar at room temperature.
It’s fun creating your own favorite granola recipe.
Don’t want honey? Try maple syrup. Don’t like coconut oil. Use olive oil. Out of coconut chips or flakes? Use banana chips.
Like the flavor of vanilla extract? By all means, add a dash.
This is the way to make your own granola. I’m always substituting one thing for another, but somehow whatever I do I always think it’s the best granola yet.
Think of this as a base recipe. For another version that is similar check out my all time favorite crack granola, which I made in giant batches for Zoe’s wedding.
In this case I used the granola and made it into gorp trail mix and it was so good!
Yes, granola makes a great gift-perfect to bring to someone if you are a house guest.
Is this healthy granola?
Granola does have a lot of sugar, so watch your portions. On the other hand the oats and nuts and dried fruit add fiber. I like to think that all of this balances out!
I’ve made this for a friend’s daughter who’s been battling cancer, and she loved it. Craves it actually.
So much so that I’ve had numerous requests for more. (I promise. More is coming!) I think it is the combination of salty and sweet that makes it so incredibly addicting.
I’m so happy when I can make someone happy.
So today I’m getting right to it. I’ve got a busy weekend and Manservant has returned.
It’s only been three weeks; I don’t know what’s been keeping him.
First stop is the pet store to pick up a few things like a new dog bed. Maybe some special treats and some puppy food.
Yes, we are getting a new addition to the family. I’m busy searching names and would love suggestions. But you’ll have to tune in next week for pics! Nothing like a little teaser, eh?
In the meantime, go make some granola!
This crunchy coconut oil granola is made tropical style with pineapple and coconut and cashews. So good!
2 3/4 c oats
1 c cashews
1/3 c sliced almonds
1/3 c coconut oil
1/3 c brown sugar
1/3 c honey
2 t salt
3/4 c chopped dried pineapple
1/4 c golden raisins
1/4 c coconut chips (I get mine from Trader Joe’s)
Preheat oven to 300. I use my broiler pan lined with a silpat pad or parchment paper and find that this is the perfect sized pan for this amount.
Place oats, cashews or macs and almonds on pan. Mix so everything is evenly distributed.
In a 4 cup measuring cup or a medium sized bowl, combine coconut oil, brown sugar, honey and salt. Mix this up and place in microwave for 1 minute on high. Stir and then place in microwave on power 7 for 1 minute. All microwaves are different. If you want to do this on the stove you can. All you are trying to do is dissolve the sugar and liquify the coconut oil. Do not burn this. Whisk again well, to make sure everything is combined. Pour over oat mixture and mix this until everything is well coated. I use a spatula and press it down firmly in one layer in the pan.
Place in oven and bake for 25 minutes. Now using a flipper type spatula, turn the granola over in large pieces. Press down gently so as not to break up your clumps, and place in oven for another 20 minutes. Watch toward the end, because you don’t want to burn your granola!
Take granola out of oven and sprinkle with pineapple, coconut and raisins. Granola will crisp as it cools. After it cools, it can be broken into large pieces. I use a large zip lock bag and break it into small pieces and some large shards. Perfect for eating right out of the bag!
Keywords: healthy granola recipes, coconut oil granola, pineapple granola, how to make granola