This Coconut Oil Granola, it’s like an island getaway in a bowl. Reminiscent of my popular Olive Oil Granola post, but with coconut oil (uh, duh), I was tempted to name this version Olive Oil Granola Part Deux. Wholesome oats tossed with toasty almonds and macadamia nuts, golden flakes of coconut, and tart cranberries and pineapple – it’s basically as if Olive Oil Granola (who’s definitely from New York City) booked herself a one way ticket to Hawaii where she lived out her life basking in the sun on a white sand beach. Ok, maybe she took a two week vacation. We’re channeling the sophisticated, simplicity of olive oil granola, but sometimes a girl just wants to wear a sarong and let her air dry. Am I right?
Because we’re using unrefined coconut oil in this recipe, the oats take on a delicate coconut flavor that’s punched up with maple syrup and actual coconut flakes. I like using a mix of almonds and macadamia nuts, since macadamias are on the rich side and also a bit pricey. Dried cranberries add a pop of color, but the dried pineapple is essential to punching up the tropical vibe. If you can find unsweetened and unsulfured dried pineapple – try Trader Joe’s – opt for that. It tastes like actual pineapple as opposed to the overly sweetened, pineapple flavored stuff.
So, while the work week rages on, whip up a batch of coconutty escapism. I guarantee one morning bowl will transport you to a tropical isle. At least until that last sip of coffee.
- 3 cups rolled oats
- 1 cup unsweetened, large flake coconut chips
- 1/2 cup raw macadamia nuts, roughly chopped
- 1/2 cup raw almonds, roughly chopped
- 1/3 cup sunflower seeds
- 1/2 cup dried cranberries
- 1/2 cup dried pineapple (preferably unsweetened & unsulfured)
- 1/3 cup maple syrup
- 1/3 cup unrefined virgin coconut oil, melted
- 1/2 teaspoon sea salt
- Preheat oven to 300 F. In a large bowl, mix together the oats, coconut, almonds, macadamia nuts, sunflower seeds, and sea salt. In a separate bowl, whisk together the maple syrup and coconut oil.
- Pour the liquid mixture over the oats and stir until everything is well coated. Spread the oats onto a parchment lined baking sheet and bake, stirring often until dry and golden brown, 40 - 45 minutes.
- Remove granola from oven, and mix in the dried fruit. Allow to cool to room temperature before storing in an airtight container. Granola is best eaten within one week.