Coco Cabana Granola: Taste of the Tropics

Bring the island vibes to your breakfast routine with this tropical-inspired granola. Rooted in the iconic Puerto Rican flavors of the piña colada, Coco Cabana Granola is packed with the sweet, nutty flavor of toasted coconut and bright bursts of tangy pineapple, creating a crunchy, golden blend that’s as energizing as a walk on the beach.

The best part? It comes together in just 40 minutes—making it a quick, easy, and flavorful breakfast or snack you’ll keep coming back to. Whether you’re topping a smoothie bowl, sprinkling over Greek yogurt, or enjoying it by the handful, this granola brings sunshine to every bite.

🥥 Domestic Gourmet Tip:

Add a handful of chopped macadamia nuts or dried mango for even more tropical flair. Store in an airtight jar and enjoy all week long.

iBuen provecho!

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Coco Cabana Granola

Tropically-inspired granola, bursting with island flavors, featuring the sweet taste of coconut and tangy bits of pineapple.

Servings 12 people

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Equipment

• Large mixing bowl
• Spatula
• Measuring Cups
• Measuring spoons
• Half Sheet Pan
• Optional: Parchment Paper

Ingredients

• 4 cup rolled oats not quick oats
• ½ cup chia seeds
• ½ cup slivered almonds
• ½ cup chopped walnuts
• ½ cup virgin unrefined coconut oil
• ½ cup Coco Lopez
• 1 tsp kosher salt
• ⅔ cup chopped dehydrated pineapple
• ½ cup sweetened coconut flakes

Pro Tip: Nuts can be substituted with whatever you prefer or have on hand.

Instructions

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine oats, chia, almonds, walnuts.
• Heat the coconut oil and Coco Lopez in the microwave for 30-45 seconds each or until it is clear liquid.
• Add coconut oil and Coco Lopez to the mixing bowl and, using a spatula, mix until evenly covering the oats and nuts.
• Pour the mixture onto a half sheet pan and, using the spatula, press the mixture down to one even layer.
• Place the pan in the oven and bake for 25-30 minutes, until golden brown, checking after 25 minutes.
• Remove pan from oven and allow to cool for half an hour.
• Once cool, add the granola to a large mixing bowl and break up the granola to your desired texture.
• Add the dehydrated pineapple and coconut flakes to the mixing bowl and gently toss until evenly distributed.

Optional:

• Place parchment paper on the half sheet pan before adding granola for easy release of granola.

Notes

Notes on including your child(ren): Little Chef(s) of all ages can help prepare this yummy treat! Strengthen their fine motor and elementary math skills by having them measure, pour and mix the oats, nuts, and liquids. Setting the timer for 25 minutes helps chefs of all ages learn the concept of time. Can they clean up their mess while racing the clock? Only one way to find out! Finally, allow your little chef(s) some sensory time by having them mix and toss in the final ingredients with their bare hands.

Calories: 370kcal

Course: Breakfast, brunch

Cuisine: American, Caribbean, Caribeño, Cuban, Puerto Rican

Keyword: coconut, granola, piña colada, pineapple

Nutrition

Calories: 370kcal | Carbohydrates: 41g | Protein: 7g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 213mg | Potassium: 194mg | Fiber: 7g | Sugar: 17g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmet on Instagram, and hashtag #domesticgourmet.

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