Food recipes
Pina Colada Granola
Pina Colada Granola Ingredients: oats nuts, macadamia nuts, raw seeds, flaxseed wheat germ, crude salt, table sugars, brown honey oil, olive, salad or cooking shortening confectionery, coconut (hydrogenated) and or pa...
Pina Colada Granola
Ingredients:
oats
nuts, macadamia nuts, raw
seeds, flaxseed
wheat germ, crude
salt, table
sugars, brown
honey
oil, olive, salad or cooking
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pineapple, raw, all varieties
Directions:
Preheat oven to 300 F. Line a baking sheet with a Silpat or parchment paper and set aside.
In a large bowl, combine oats, macadamia nuts, flax seed, wheat germ and salt.
Set aside.
In a small saucepan, combine brown sugar, honey and oil.
Cook over medium heat 2-3 minutes until sugar is dissolved.
Pour over the oat mixture, tossing gently to coat.
Bake for 45 minutes, stirring every 15 minutes, making sure not to burn the nuts.
Remove from the oven and let it cool.
Keep it flat and allow it to cool completely stirring a couple of times to break the mixture up.
Once cool, add the shredded coconut and the dried pineapple.
Store in an airtight container for up to 1 month.
*Notes: If you prefer your coconut toasted, feel free to add it to the oat mixture before it goes into the oven.
In this recipe, I kind of prefer it untoasted, but do whatever floats your boat!
Ingredients:
oats
nuts, macadamia nuts, raw
seeds, flaxseed
wheat germ, crude
salt, table
sugars, brown
honey
oil, olive, salad or cooking
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pineapple, raw, all varieties
Directions:
Preheat oven to 300 F. Line a baking sheet with a Silpat or parchment paper and set aside.
In a large bowl, combine oats, macadamia nuts, flax seed, wheat germ and salt.
Set aside.
In a small saucepan, combine brown sugar, honey and oil.
Cook over medium heat 2-3 minutes until sugar is dissolved.
Pour over the oat mixture, tossing gently to coat.
Bake for 45 minutes, stirring every 15 minutes, making sure not to burn the nuts.
Remove from the oven and let it cool.
Keep it flat and allow it to cool completely stirring a couple of times to break the mixture up.
Once cool, add the shredded coconut and the dried pineapple.
Store in an airtight container for up to 1 month.
*Notes: If you prefer your coconut toasted, feel free to add it to the oat mixture before it goes into the oven.
In this recipe, I kind of prefer it untoasted, but do whatever floats your boat!