This Tropical Granola is lightly sweetened with toasted coconut, almonds, and pineapple. A healthier homemade alternative to store bought granola.
Servings: 10Makes about 7 1/2 cups
1cuppuffed brown rice cereal(30g)
1cupdried coconut flakes(40g)
¾cupchopped dried pineapple(100g)
chopped fresh mangofor serving (optional)
Preheat oven to 300 degrees F.
In a large bowl, stir together oats, brown rice cereal, coconut, almonds, wheat germ, cinnamon, and salt.
In a liquid measuring cup or bowl, whisk together coconut oil, honey, and vanilla. Pour over oat mixture and stir until well combined.
Spread granola in an even layer on a rimmed baking sheet. Bake, stirring every 10 minutes, until granola is lightly golden, about 30 minutes total.
Let granola cool completely before stirring in dried pineapple. Serve with chopped fresh mango, if desired. Granola will keep in an airtight container in the refrigerator for 2 weeks, but I'm betting it won't last that long!
*Note: I used virgin coconut oil in this granola, because it adds even more coconut flavor. You could also use refined coconut oil, but your granola won't have as much coconut flavor throughout.