I’ve been feeling a little less than inspired since I got home from vacation. I was talking to Christina about it, and she suggested that I make some granola. Granola is one of those blank canvas recipes that you can customize to how you’re feeling. For today’s granola I wanted a little reminder of Hawaii, and all that was carefree and wonderful about vacation!
When I think of Hawaii and tropical flavors I think of pineapple and coconut. Dried coconut mixed with the coconut oil and Cream Of Coconut make bring out the coconut flavor without being overbearing. I’m not going to lie, the smell of this is amazing. I’ll definitely be making this granola during the dark cold days of winter when I’m dreaming of warmth and sandy beaches! I would normally use macadamia nuts, but since we have a nut allergy at our house I used sunflower seeds. If you haven’t tried sunflower seeds in your baking you should. They have a great nutty flavor. I don’t think that you need the chocolate, but I value honesty, and if I’m being honest, everything tastes better with chocolate!
Vacation re-entry is no joke people. Save your sanity and make some tropical granola! You may also want to hide out in your closet while you’re eating it (I’m not speaking from experience, because if you know me at all, you know that I hide out from my kids in my car!)
Pineapple Coconut Granola:
- 4 c. Oats
- 1 c. Sunflower Seeds
- 1/2 c. Dried Pineapple
- 1 c. Unsweetened Toasted Coconut Flakes
- dash of salt
- 2 tsp Vanilla
- 1/4 c. Coconut Syrup
- 2 Tbsp Agave Nectar
- 1/4 c. Coconut Oil, melted
- 1 Bar Dark Chocolate, chopped
- Combine all ingredients, except for the chocolate.
- Put mixture on a cookie sheet and bake at 350º for 20 minutes, stirring halfway through.
- Let the granola cool and add chocolate pieces and stir to combine.
- Store in an airtight container.