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Homemade Pineapple Blueberry Granola with yogurt is a delicious, fast healthy breakfast

Pineapple Blueberry Granola

Arlene Mobley - Flour On My Face
Start the morning off right with a bowl of your favorite yogurt topped with homemade Pineapple Blueberry Granola
5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 2 quarts
Calories 224 kcal

Ingredients  

  • 4 cups old fashioned rolled oats
  • ½ cup unsweetened coconut flakes
  • ½ cup dried blueberries
  • ½ cup dried pineapple chopped into bite size pieces
  • ½ cup hulled pumpkin seeds
  • ¼ cup chia seeds
  • ½ cup sliced almonds
  • ¼ cup honey
  • 1 ½ cups DOLE Canned Pineapple Juice
  • 1-2 teaspoons vanilla extract
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Instructions 

  • Preheat oven to 350' degrees.
  • Line a extra large baking sheet with parchment paper and set aside.
  • Place the first seven ingredients into a large bowl and mix well.
  • In a small sauce pan bring the pineapple juice to a boil; cook until reduced to ¾ cup.
  • Remove from heat and stir in the honey and vanilla.
  • Pour the pineapple juice mixture over the oats mixture and toss to coat. Spread over the baking sheet.
  • Bake for 20 minutes, tossing occasionally to toast evenly.
  • Cool completely before storing.
  • Store in mason jars or an airtight container.

Recipe Expert Tips

If you don't have an large baking sheet divide granola between two regular sized cookie sheets. Granola toasts best when it cooks in a single layer spread out evenly.
Makes 2 quart jars of granola.
This Pineapple Blueberry Granola recipe has been adapted from the original DOLE Pineapple Superfood Granola recipe.

Nutrition

Serving: 0.25cup | Calories: 224kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 5mg | Potassium: 236mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg
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