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Piña Colada Granola Recipe

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★★★★★

4.9 from 93 reviews

This Piña Colada Granola is a tropical-inspired, crunchy breakfast and snack option featuring rolled oats, a mix of nuts, shredded coconut, and sweet dried tropical fruits. It is baked to a perfect golden brown, then mixed with a blend of pineapple, papaya, mango, and flaked coconut to deliver the classic piña colada flavor in a wholesome granola form.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups (157g) old-fashioned rolled oats
  • 1/4 cup (13g) shredded coconut, unsweetened
  • 1/4 cup (28g) wheat germ (optional)
  • 1/2 cup (57g) pecans, diced
  • 1/4 cup (28g) walnuts, diced
  • 1/4 cup (28g) almonds, slivered

Wet Ingredients

  • 2 tablespoons (28g) vegetable oil
  • 1/8 teaspoon table salt
  • 1/4 cup (85g) honey
  • 1/4 teaspoon King Arthur Pure Vanilla Extract

Mix-Ins

  • 1 1/4 cups (142g to 170g) dried tropical fruits: a blend of pineapple, papaya, mango, and flaked coconut, or your own favorites

Instructions

  1. Preheat Oven: Preheat your oven to 250°F (121°C). Lightly grease two large rimmed baking sheets or line them with parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, shredded coconut, wheat germ (if using), and diced nuts (pecans, walnuts, and almonds). Mix thoroughly to ensure even distribution.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, table salt, honey, and vanilla extract until well blended.
  4. Combine Wet and Dry: Pour the liquid mixture over the dry ingredients in the large bowl. Stir and toss everything together until all the oats and nuts are evenly coated with the honey mixture.
  5. Bake the Granola: Divide the granola mixture evenly between the two prepared baking sheets. Place them in the oven and bake for about 80 minutes. Stir the granola every 15 minutes, moving the pieces from the edges toward the center to ensure even browning. Also, rotate the baking sheets by switching their position in the oven (top to bottom, bottom to top) with each stir.
  6. Cool: When the granola is a light to medium golden brown color, remove the pans from the oven. Let the granola cool completely on the pans to develop its crunchy texture.
  7. Add Dried Fruit: Once cooled, transfer the granola to a large bowl. Stir in the dried tropical fruit blend until evenly mixed throughout the granola.
  8. Storage: Store the granola in an airtight container at room temperature for several weeks. For longer storage, freeze the granola in a tightly sealed container.

Notes

  • You can customize the dried fruit blend based on your preference, using more or less tropical fruits.
  • Wheat germ is optional but adds extra nutrition and texture.
  • For a vegan version, substitute honey with maple syrup or agave nectar.
  • Watch the granola closely towards the end of baking to prevent burning, as ovens may vary.
  • This granola makes a great topping for yogurt, smoothie bowls, or can be enjoyed as a snack on its own.

Keywords: piña colada granola, tropical granola, homemade granola, breakfast granola, baked granola, healthy snack, nut granola

Find it online: https://tastygenius.com/pina-colada-granola-recipe/