You can substitute any of your favorite dried fruit in this easy granola, but we love the tropical flavors of pineapple and banana. Serve this with Greek yogurt or milk.

Makes about 8 ½ cups

Prep time: 15 minutes
Cooking time: 35 to 40 minutes

INGREDIENTS

• 2 ½ cups rolled oats
• 1 ½ cups whole almonds
• 1 cup unsweetened shredded coconut
• 1 cup whole unsalted cashews or macadamias
• ⅓ cup raw pumpkin seeds
• ½ cup firmly packed golden yellow sugar
• ⅓ cup coconut oil, melted
• ⅓ cup maple syrup
• ¼ cup pineapple juice or freshly squeezed orange juice
• 1 ½ tsp coconut extract
• ¾ tsp fine sea salt
• ½ tsp ground ginger
• ¾ cup dried pineapple, chopped
• ½ cup dried cranberries
• ½ cup dried banana chips, broken into pieces
• ¼ cup golden raisins

INSTRUCTIONS

1. Preheat the oven to 325ºF. Line two large rimmed baking sheets with parchment paper. Set aside.
2. In a large bowl, combine the rolled oats, almonds, coconut, cashews, and pumpkin seeds. Set aside.
3. In a medium bowl, whisk together the sugar, coconut oil, maple syrup, pineapple juice, coconut extract, salt, and ginger.
4. Add the sugar mixture to the rolled oats mixture and toss well until thoroughly combined and the dry ingredients are moistened.
5. Divide the granola between the prepared baking sheets and spread it out evenly. Bake on two separate racks of the oven, stirring every 10 minutes (see sidebar) and rotating the baking sheets halfway through cooking time, until the granola is completely dry and golden brown, 35 to 40 minutes.
6. Let the granola cool to room temperature on the baking sheets.
7. In a large bowl, combine the pineapple, cranberries, banana chips, and raisins. Add the warm granola, then toss well to combine. Let cool completely in the bowl.
8. The granola can be stored in an airtight container at room temperature for up to 1 month, or frozen for up to 6 months.

CHANGE IT UP 

• This granola recipe is very forgiving. No maple syrup in the fridge? Substitute liquid honey. Can’t find coconut extract? Use vanilla extract.

BAKING DAY SECRETS

• Before baking the granola, spread it out thinly on the baking sheet.
• Then use a spatula to draw an X through it.
• Every time you stir the granola during baking, redraw the X.
• This will speed up the browning and drying process.