We recently went to Florida to visit friends, and these friends have a beekeeper nearby who sells half gallon containers of honey for $17. With all this honey on my hands, figuratively speaking, we've been enjoying a lot of granola lately. This granola is really yummy and has a fun tropical theme with pineapple, coconut, and macadamia nuts. It's not too sugary, but it's sweet enough that we eat it with plain whole milk yogurt. It's easy and delicious by itself or with yogurt and fresh fruit.
scant 1/4 c. honey or sugar (I use turbinado sugar)
1/2 c. unrefined coconut oil
2 tsp. vanilla
pinch of flaked kosher or sea salt
3 c. old-fashioned rolled oats
generous 2 cups total of the following: macadamia nuts, unsweetened coconut flakes, and sweetened pineapple pieces*
*I'd love to find unsweetened pineapple pieces but haven't been able to. Make sure you get ones sweetened with cane sugar and not corn syrup to avoid GMOs.
Preheat oven to 300 degrees.
1. Over low heat in a medium sized saucepan, combine coconut oil with honey. (Measure the oil first - it'll keep the honey from sticking) If you use sugar, melt the sugar in a tablespoon of water, reduce heat, and then add the coconut oil. The sugar has a much higher melting point than coconut oil and won't melt if you do both at the same time.
2. Add 2 teaspoons vanilla and a scant teaspoon of flaked kosher salt.
3. Chop your pineapple and nuts, if needed. If you have large pineapple chunks, throw it in the oven with the rest; if you have small pieces, add it during the last 10 minutes or it'll dry out.
4. Put the pineapple in a 2 c. measuring cup and pour macadamia nuts and coconut until you have about 2 cups total. Pour the macadamia nuts and coconut flakes into the saucepan.
5. Stir 3 c. rolled oats into the saucepan.
6. Make sure everything looks coated and spread the mixture onto a parchment lined cookie sheet.
7. Bake for 25 minutes, stirring every 10 minutes. If you have small pineapple pieces, during the last 10 minutes of baking, stir in your chopped pineapple.