Pineapples and coconuts! Pina Colada! Makes me think of beachy, warm, sunny destinations, just like Hawaii… well and Hawaii is technically considered the “Pineapple State” even though I don’t think pineapples are actually grown there anymore..!
We just got to Hawaii a couple days ago and are loving it already! I’ve already forgotten about the snowfall we got at home recently… snow. I know.
I won’t be posting as regularly over the next couple weeks while we are enjoying our sun and sand, but I have planned some things in advance so I don’t leave you completely high and dry!
I made this delicious homemade granola the other week and put it in the freezer for safe keeping… (or in other words, so I can’t see it sitting on my counter for the constant reminder of it’s deliciousness and temptation to eat the whole batch in one sitting) plus for some reason I like kind of frozen/cold granola!
Anyways, to say the least, I’ve been munching on it throughout the week! The crunch of the macadamia nuts (which by the way are INCREDIBLY pricey, holy crap, I had a mini heart attack when my little 200g bag of macadamia nuts rang through the till at $11!!! … if you are on a budget I’d use a different nut!), the toasted coconut, the sweet dried pineapple (I used Solar Gold unsulfured and unsweetened dried pineapple rings), all with the goodness of oats, some honey and stevia for sweetness, cinnamon, flaxseed, and brown rice cereal!
Delicious, healthy, filling, and so much better than most store bought sugar-laden, ‘fat-ified’ granola!
I’ve always been a little intimidated about making my own granola, for some reason I had this idea it would be such an impossible feat, but really it was incredibly easy!
I’m definitely on the homemade granola train now and I’m thinking around Christmas time this year, little jars of homemade gingerbread granola would be such a perfect gift for friends, family, coworkers!
My pina colada take on granola is low in sugars which was my main goal, relatively low in fats, and I used coconut oil, high in fiber, and has a good amount of protein in it too!
It’s perfect for topping yogurt, munching on as a snack, throw it on top of a smoothie as a garnish …(I’m thinking a pineapple coconut protein smoothie topped with this granola would be out of this world delicious!).
I even considered mixing a tad into some of my morning oat flour and flaxseed pancake mix!! The possibilities really are endless!
Do you make your own granola at home? What kind of ingredients do you put into it?
- 1½ cups rolled oats (certified GF if needed)
- 1½ cups puffed brown rice cereal (certified GF if needed, look for a naturally sweetened or unsweetened brand like Nature's Path)
- ¼ cup ground flaxseed
- 2-3 packets stevia (I use Krisda brand, this is optional but I prefer a sweeter granola)
- ¼ cup unsweetened applesauce
- 3 tablespoons agave nectar (or raw honey)
- 2 tablespoons coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp salt
- ¼ cup chopped macadamia nuts
- ¼ cup diced dried pineapple (unsweetened and unsulfured), chopped
- ¼ cup unsweetened coconut flakes
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Put the oats, rice cereal, and flaxseed in a large bowl, set aside.
- In another bowl, whisk together the applesauce, agave nectar, coconut oil, cinnamon, ginger, stevia, and salt.
- Pour wet ingredients over dry and stir until evenly coated. Fold in the macadamia nuts and coconut flakes.
- Spread mixture on the prepared cookie sheet in an even layer.
- Bake for 30 minutes or until the granola is golden brown and crisp (stir the granola at 10 minute intervals during baking to make sure it gets evenly crisped!)
- Remove granola from the oven and cool completely.
- Store in an airtight container.
Nutritionist in the Kitch … in Hawaii.. finally!!!