This is for my granola-loving friends.
For my early rising “I-get-out-of-bed-because-breakfast-exists” friends.
For my friends who need to pretend the tropics aren’t so far away.
Basically, it’s for me.
But it does sound kinder when I’m not making a vat of granola all for my own delicious pleasure, doesn’t it?
This granola is the perfect crisp topper for a bowl of Greek yogurt, or even simply paired with milk. Coconutty and only lightly sweetened with maple syrup, it’s loaded with bits of dried pineapple and toasted almonds.
Your morning will be so darn lovable.
Toasted Coconut and Pineapple Granola
makes about 6 cups; 12 half-cup servings
3 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
1 cup sliced almonds
¼ cup vegetable oil
1/3 cup maple syrup
1 teaspoon vanilla extract
1 cup chopped dried pineapple
Preheat the oven to 325 degrees F. Combine oats, coconut, and almonds in a large bowl.
Heat oil, maple syrup, and vanilla in a small saucepan over medium heat, whisking frequently, until warmed, about 2-3 minutes. Pour over the oats, coconut, and almonds. Stir until the oat mixture is thoroughly coated.
Spread the mixture into an even, single layer on a large, rimmed baking sheet. Bake, stirring mixture every 5 minutes, for about 20 minutes, until the granola is crisp and light golden brown. Stir in pineapple and set sheet on a wire rack to cool completely.
Store in a covered, airtight container, at room temperature, for up to 1 week. Serve with milk or yogurt.
Nutrition Information for ½ cup Granola: Calories 250, Total Fat 13.1 g, Total Carbohydrate 33.3 g, Dietary Fiber 3.4 g, Sugars 13.7 g, Protein 4.9 g