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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.

Pina Colada Granola topped yogurt in a white ribbed bowl sitting on a yellow napkin with a spoon to the left and spilled granola at the top.

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!!

Pina Colada Granola ingredients in separate bowls.

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.

oats, nuts and flax seed mixed together in a large glass bowl.

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

coconut oil and agave syrup in a small white bowl with a bottle of rum flavoring in the upper left corner.

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

oat and nut mixture mixed together with the coconut oil, agave syrup and flavoring in a large glass bowl with a gray rubber spatula.

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

pina colada granola on a baking sheet.

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

shredded and shaved coconut added to the pina colada granola on a baking sheet.

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

dried pineapple chunks added to the pina colada granola in a rimmed baking sheet.

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

a close up image of Pina Colada Granola in a mason jar.

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:

Products used to make this recipe

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Enjoy!!

Pina Colada Granola

Homemade Pina Colada Granola is gluten-free and lightly sweetened, making it perfect for a healthy breakfast or for afternoon snacking.
5 from 1 vote
Print Rate
Course: Snack
Cuisine: American
Keyword: gluten-free recipe, old-fashioned oats, pineapple, coconut, vegan
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 10 Servings
Calories: 280kcal
Author: Lisa Johnson

Equipment

  • Rimmed Baking Sheet

Ingredients

  • 1 ¾ cups old fashioned oats use Bob's Red Mill gluten-free certified if needed
  • ¼ cup ground flaxseed
  • ½ cup diced macadamia nuts roasted and salted
  • ¼ cup diced walnuts
  • ¼ cup sliced almonds
  • 2 Tablespoons coconut oil melted
  • ¼ cup agave nectar or honey – see notes
  • ¼ teaspoon rum extract I used Lorann baking emulsion – substitute vanilla
  • ¼ cup shredded, unsweetened coconut
  • ¼ cup shaved coconut
  • 1 cup diced, dried pineapple

Instructions

  • Preheat oven to 250 degrees. Line a rimmed baking sheet with parchment paper or silicone line. 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.

Notes

  • 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 flavors. 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.

Nutrition

Calories: 280kcal | Carbohydrates: 32g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Sodium: 4mg | Potassium: 166mg | Fiber: 5g | Sugar: 17g | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg

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