Monday, April 13, 2015

Pina Colada Granola

I love homemade granola for breakfast.  My go-to recipe is this one that was passed along from a former roommate, and this pina colada-inspired version is actually a variation on that one.  But, this combination of flavors was so good that I felt it deserved its own post!  The starting point for this granola was dried pineapple that Tim picked up at the grocery store.  From there, I added coconut flakes, coconut oil, and ground vanilla -- although you can of course use vanilla extract, I adore ground vanilla for the more intense flavor and the little black vanilla specks.  For crunch, pecans and raw quinoa (which crisps up enough to eat in the oven) are perfect add-ins.  This granola doesn't make big "clumps" like some recipes, which I think makes it the perfect yogurt topping.

Pina Colada Granola
Makes 3-4 cups of granola

2 cups old fashioned oats
1/2 cup chopped pecans
1/2 cup coconut flakes
1/4 cup uncooked quinoa
3 T coconut oil
2 T maple syrup
2 T brown sugar
1/2 tsp ground vanilla (or vanilla extract)
Big pinch of kosher salt
1/2 cup dried pineapple, diced if the pieces are large

1. Preheat the oven to 300 degrees and line a large baking sheet with foil.
2. In a large bowl, mix together all the ingredients except the pineapple.  Use your (clean!) hands to make sure everything is evenly distributed.  Spread out on the baking sheet in an even layer.
3. Bake 20 minutes, or until everything is toasted to your liking.
4. Sprinkle the pineapple over the granola, without stirring.  Let everything cool, then gently stir to combine everything.  Keep in an airtight container.

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