Beach or no beach, you’ll love this cheeky piña colada granola recipe loaded with the classic flavors of summer. Skip the sugary store-bought cocktail mix and turn to a healthier breakfast recipe inspired by the classic tropical cocktail. This granola recipe gets a triple hit of coconut with shredded coconut, coconut oil, and coconut sugar rounded out with rum (we promise the end result is still totally kid-friendly) and pineapple. The dried, candied pineapple chunks are the cherry on top—an escape to the beach, even if that means getting caught in the rain. Oh, so, "Escape (The Pina Colada Song)" by Rupert Holmes is stuck in your head now? Not sorry ‘bout that. Savor this piña colada granola recipe in a bowl with milk or sprinkled over yogurt and smoothies.
2 ½ cups rolled oats
½ cup shredded coconut
¾ cup diced pineapples
½ cup whole macadamia nuts
½ cup sliced almonds
1 tablespoon coconut sugar
⅛ teaspoon salt
¼ cup coconut oil
⅓ cup honey
¼ teaspoon rum extract
¼ teaspoon pineapple extract
How to Make It
Preheat the oven to 325°F.
In a large bowl, mix the first seven ingredients together.
In a small saucepan over medium heat, stir the coconut oil, honey, and extracts for 5 minutes, or until completely melted and combined.
Pour the wet ingredients into the dry ingredients and stir with a spatula until all the oats and nuts are coated thoroughly. It should glisten.
Line a baking sheet with parchment paper or a silicone mat and spread the mixture in an even layer.
Bake for 17 to 20 minutes, or until golden brown and fragrant, stirring halfway through so the granola cooks evenly.
Remove pan from the oven and let cool.
Eat up in a bowl with milk, or store in an air-tight container for up to two weeks. (It’ll also last a month in the freezer.)