Ingredients

The following ingredients have 14 Servings
  • 2 cups nut mix (I used a blend of macadamia, cashews and walnuts*)
  • 3 cups coconut flakes (unsweetened)
  • 1/2 pecans (raw)
  • 1/2 cup almonds (raw (sliced))
  • 1/2 cup pumpkin seeds (raw)
  • 1/2 cup sunflower seeds (raw)
  • 2 Tablespoons coconut sugar
  • 2 cups pineapple chunks
  • 1/4 cup coconut oil (melted)
  • 1 cup dried pineapple cut into bite size pieces (optional (not Paleo))

Instruction

  • Preheat oven to 250 degrees F.
  • In a saucepan, heat your pineapple chunks and coconut sugar on medium low. As the pineapple breaks down, mash and mix so the coconut sugar melts and doesn't burn.
  • Simmer until the pineapple breaks dow and develops a syrup, about 15 minutes.
  • Add your mixture to a blender along with the melted coconut oil and blend on high.
  • In a large bowl add all your seeds and only 2 cups coconut flakes. Pour pineapple mixture over top and mix well.
  • Prepare 2 cookie sheet with parchment paper or a silicone mat.
  • Spread your granola mixture evenly on the cookie sheet and bake for about 2 hours. Make sure to mix the granola mixture about every 30 minutes.
  • When ingredients are dry and not wet anymore your granola is done. Mix in the remaining coconut flakes and dried pineapple if using.
  • Store in an air tight container.
  • * Please note: You can use whatever nuts and seeds you like, I just recommend that you keep the macadamias as they add to the pina colada flavor. I found a nice bag of macadamias, cashes and walnuts at Aldi.