Maybe it has something to do with summer, but I’ve been in a Hawaii sort of mood. I’m longing for pineapples, beaches, and palm trees. Those of you who live in such climates, please an enjoy one or all three for me.
I was inspired by a recipe I found in my files the other day, a nameless recipe scribbled on a notepad, as if I were in a rush. I played around with it and came up with a macadamia coconut granola that has pleasantly sweet, as well as buttery, nutty flavor. I added organic banana chips to my batch for an added tropical taste.
This granola works well as a breakfast cereal, as a topping for yogurt, or as a snack by itself.
- 4 cups rolled oats
- 1/3 cup toasted wheat germ
- 1/3 cup flax seed meal
- 1/2 cup shredded coconut
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 cup olive oil or canola oil
- 1/3 cup apple juice
- 1/4 cup maple syrup
- 1 tsp coconut extract
- 1 cup macadamia nuts
- 1/3 cup banana chips
- 1/4 cup dried pineapple
Preheat oven to 300 degrees F (150 degrees C).
Mix dry ingredients in a large bowl. Mix wet ingredients in separate bowl. Then pour wet ingredients into dry, and combine.
Spread mixture on a 9×13 baking pan that has been sprayed with nonstick cooking spray.
Bake for 25 minutes. Remove baking pan from oven and stir granola. Add macadamia nuts. Add banana chips and/or dried pineapple if you are using. Bake for 20 more minutes, or until toasted. Keep a close eye on the granola to prevent burning. Stir every 20 minutes.
Let cool completely. Store in airtight container.