Pineapple, almond & coconut granola

Chef: Kate Walsh
Prep: 10 mins
Cook: 30 mins
Pineapple, almond & coconut granola
The much lighter summer version, with dried pineapple and coconut!

1 free-range egg white
1 tbsp cold water
1 tbsp light-tasting vegetable oil
90g honey
1 tsp natural vanilla extract
1 tsp sea salt
20g shredded coconut
80g almonds, roughly chopped
40g pepitas (pumpkin seeds)
40g sunflower seeds
4 slices dried pineapple, diced
60g puffed quinoa, or your favourite puffed grain

Preheat the oven to 160°C (315°F) and line a large baking tray with baking paper. It’s best to use a tray that has sides, so the granola doesn’t spill out everywhere.

In a large bowl, whisk the egg white with the water until slightly foamy. Add the oil, honey and vanilla extract and give it a good stir.

Add the rest of the ingredients, except the dried pineapple and quinoa. Stir vigorously with a wooden spoon, making sure all the ingredients are well coated.

Evenly spread the mixture over the lined baking tray, making sure the layer is no more than 1 cm (½ inch) thick, otherwise the granola won’t crisp up nicely. Toast in the oven for 30 minutes, or until golden brown, stirring every 10 minutes.

Allow to cool to room temperature, then break into small pieces, into a large clean bowl. Mix the dried pineapple and puffed quinoa through.

Transfer to a large jar or airtight container and store in the pantry. The granola will keep for up to 1 month.

For 1 month

Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Fruit, Grains, Oil, Nuts, Cereal

Recipe Type
Dessert, Breakfast


Special Info

Level of Difficulty

Granola is not just for the morning. You can sprinkle it over poached fruit and serve with cream for desert, or simply grab a handful whenever you walk past the jar.

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