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pineapple macadamia nut granola in a jar on marble countertop

Pineapple Macadamia Nut Granola

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 24 minutes
Cooling Time: 30 minutes
Total Time: 34 minutes
Servings: 18 (⅓ cup) servings
Calories: 231kcal
A sweet and crunchy homemade granola filled with toasted nuts and coconut, and sweet dried pineapple, mango, and banana chips. 
Print Recipe


  • 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