Pineapple Macadamia Nut Granola
A sweet and crunchy homemade granola filled with toasted nuts and coconut, and sweet dried pineapple, mango, and banana chips.
Prep Time10 minutes mins
Cook Time24 minutes mins
Cooling Time30 minutes mins
Total Time34 minutes mins
Course: Breakfast
Cuisine: American
Servings: 18 (⅓ cup) servings
Calories: 231kcal
- 4 cups old fashioned oats
- ½ cup macadamia nuts, roughly chopped
- ½ cup sliced almonds
- ½ cup coconut flakes big flakes, not shredded
- 1 teaspoon salt
- ½ cup melted coconut oil
- ½ cup maple syrup could also use coconut syrup if in Hawaii
- 1 teaspoon vanilla
- ½ cup dried pineapple, chopped into bite sized pieces
- ½ cup banana chips, broken into smaller pieces
- ¼ 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.
Calories: 231kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Sodium: 132mg | Potassium: 145mg | Fiber: 3g | Sugar: 10g | Vitamin C: 0.8mg | Calcium: 33mg | Iron: 1.2mg