Pina Colada Granola

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Raise your hand if you are a snacker. My hand is up!! I usually stick to roasted almonds and dark chocolate, but sometimes you need something tropical to hit the spot. This homemade Pina Colada Granola is gluten-free and not too heavy on the sweetener making it perfect for a healthy breakfast or afternoon snack.

For even more pineapple and coconut inspired recipes, check out my Tropical Pina Colada recipes page.

Rolled oats (not instant), combination of nuts and dried fruit are mixed with agave nectar* and coconut oil then baked to perfection! The hardest part about this recipe, is resisting the urge to pull it out of the oven before it is ready. Prepare yourselves, the aroma coming out of the kitchen is A-M-A-Z-I-N-G!!

How to make Pina Colada Granola:

Preheat oven to 250 degrees. Line a rimmed baking sheet with parchment paper or silicone liner. Set aside.

Mix the oats, flaxseed, macadamia nuts, sliced almonds and walnuts together in a large bowl.

In a small bowl, combine the coconut oil, agave nectar*, and flavoring. You may need to reheat to liquefy the coconut oil.

Pour the liquid ingredients over the oat mixture in the large bowl. Stir together to thoroughly combine.

Spread the granola mixture onto the prepared baking pan. Bake for 15 minutes, stir and bake for an additional 15 minutes.

Stir the coconut into the granola and bake for 15 minutes.

Stir in the pineapple and bake for 10 to 15 minutes, until golden brown.

Remove from oven and allow to cool completely. Store in an airtight container for 3 weeks, or in the freezer for longer storage.

Sprinkle over yogurt like I did, or over ice cream. Use it in a Papaya Mango Parfait for extra tropical goodness!

Recipe Notes & Tips

• All ovens cook differently. The baking times are guidelines, but may need to be adjusted depending on how your oven bakes.
• Substitute honey, coconut palm syrup, maple syrup or any other liquid sweetener for the *agave nectar if you like. 
• The coconut is not mixed in at the beginning because I did not want it to burn.
• The pineapple is added at the end just to heat it up and blend the flavor. Feel free to add it after the granola has cooled if you prefer.
• I used two types of coconut because I had them on hand and thought it would be fun. Feel free to use all of one type if you prefer.
• Substitute any combination of nuts that you like, pecans, Brazil nuts, cashews, etc.
• Do not use instant oats, they will dissolve and not hold up.
• This recipe makes about 5 cups of granola. Standard serving size is 1/2 cup.

More delicious snack recipes:

• Pina Colada Popcorn 
• Taco Popcorn 
• Maple Glazed Pecans 
• Grinch Puppy Chow – change the color of the chocolate to whatever you like
• Dragon Fruit Smoothie – add less liquid for a fun smoothie bowl with your granola!
• Baklava Honey-Glazed Walnuts 
• Cinnamon Sugar Pretzel Goldfish 

Products used to make this recipe

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• I use LorAnn Rum Bakery Emulsion for a more intense flavor, but rum extract will work as well.
• A good baking sheet for all sorts of recipes is this USA half-sheet baking pan.
• Trader Joe’s has Coconut Chips/shaved coconut on Amazon if you cannot find it in your local store.
• I used a 1 liter Mason Jar and the granola was overflowing. A 1.5 liter jar with clamped lid would be a much better size, assuming you don’t eat half of the granola before it actually makes it to the jar. 😉

Enjoy!!

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