Fall is officially here and I couldn’t be more giddy.
I am finally ready for all things pumpkin, apple, spooky and cool.
And while mother nature and the calendar alined for a brief moment this past weekend, with rain and cool days; we are back to 90 degree weather here in Texas.
Oh and not just 90, like 95+.
But that is the way it goes (and I know that by now after living in Texas most of my life)!
So, while I continue to sweat in the afternoon autumn heat, and before I dive head first into a pile of brightly colored leaves, I have a few last summer ‘inspired’ recipes to share with you.
Just the name alone, Pina Colada, instantly transforms me to a relaxing day outside with the sun on my face surrounded by the warmth of summer.
And that is preciously how this Pina Colada Granola tastes.
While this granola has those tropical flavors, it is loaded with good for you stuff too. A Pina Colada for a healthy breakfast? Well I guess 5 o’clock doesn’t only happen in the afternoon!
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2 tablespoons coconut oil
½ cup honey
¼ teaspoon rum extract (optional)
½ teaspoon vanilla extract
4 cups rolled oats
1/3 cup wheat germ
1/3 cup flax seeds
1 1/3 cup shredded coconut flakes
1 cup chopped macadamia nuts
1 (6 ounce) package dried pineapple, chopped (about 1 cup)
Preheat oven to 300 degrees.
Melt coconut oil in a small saucepan over medium-low heat. Stir in honey and cook for 1-2 minutes. Remove honey mixture from heat and stir in extracts.
In a large bowl, combine rolled oats, wheat germ, flax seeds, coconut flakes and macadamia nuts. Pour honey mixture over granola mixture and toss to coat.
Spread granola in an even layer onto one or two baking sheets. Bake in preheated 300 degree oven for 25-30 minutes, stirring occasionally, or until golden brown.
Cool completely. Pour into a large bowl and stir in dried pineapple. Store in an air tight container for up to 2 weeks.