Tropical to me means palm trees, sunshine, bikinis and coconut cocktails.
And I’m in need of somewhere tropical.
But until that weekend comes, I’ll just crunch my way through toasted coconut and pineapple granola.
Seven ingredients. That’s it.
Not many store bought brands can say that.
In a large bowl, combine the oats, coconut and almonds. Heat the coconut oil (you can use vegetable or canola oil), maple syrup (I reduced the amount from 1/3 cup to 1/4 cup) and vanilla until warmed and then pour over the oat mixture. Stir to combine. Arrange in a single layer on a baking sheet and bake for 20 minutes at 325 degrees, stirring every 5 minutes. Remove from the oven and toss with the pineapple and allow to cool before storing.
I enjoyed some of the granola over a bowl of Fage 2% Greek yogurt (the creamiest, richest, most dreamy!).
Because I’m not in the tropics and a mimosa before work might not be the best idea.