It is that time of year when the daffodils start blooming in the PNW, which also means it’s the time of year when even I, a devout rain worshiper, starts to long for sunshine. I went out for a run this morning and got soaked. Fortunately, I had this granola on hand to add to my yogurt when I got back, and as I ate my yogurt after drying off, I longed for sunny shores.
Clay and I did the obligatory Dole Plantation tour in Oahu a number of years ago. Every time I have dried pineapple, I’m transported back to that place in time with very lush gardens and pineapples everywhere. I also used coconut sugar in this recipe: last time we were in Portland at Fubonn, I picked up coconut sugar for Pad Thai. The sugar came in hard, compacted blocks, and after doing a bit of research, I found that the best way to use this sugar is to actually grate it. The scant tablespoon of grated coconut sugar in this granola lends a nutty, coconut undertone.
Tropical Granola (AKA I Can’t Wait For Spring Granola)
4 cups old fashioned rolled oats
1 cup cashew pieces
¼ cup olive oil
¼ cup agave syrup
¼ cup honey
1 tablespoon coconut sugar (optional)
½ cup dried pineapple
½ cup dried Bing cherries
Preheat oven to 300 degrees.
Combine the oats, cashews, olive oil, agave syrup, honey, and coconut sugar in a bowl. Spread the granola mixture onto a parchment lined baking sheet. Bake at 10-minute intervals for a total of 30 minutes. Stir between each interval.
Remove the granola from the oven and let cool. Add the dried pineapple and dried cherries to the granola once cool.
Store in an airtight container.