Aloha Hawaiian Granola Recipes

ALOHA HAWAIIAN GRANOLA

Steps:

• Preheat oven to 325 degrees.
• Prepare a 10 x 15 inch baking sheet with a generous coating of cooking spray.
• In large bowl, stir together oats, brown sugar, wheat germ, coconut, nuts, and both seeds.
• In a small saucepan, heat canola oil, honey and vanilla until just bubbling. Pour hot mixture over oat mixture and mix thoroughly.
• Spread granola evenly over prepared baking sheet.
• Bake for 20 to 30 minutes until coconut is lightly browned - stir granola around at least twice during the cooking time.
• Remove from oven and add the dried pineapple pieces. Continue to stir up the granola as you allow it to cool a few minutes.
• Store in airtight container until ready to serve.

HAWAIIAN SUNRISE GRANOLA

Steps:

• Heat the oven to 300. Line two cookie sheets with aluminum foil.
• In a large bowl, combine the honey, brown sugar, butter, and salt. Add the oats and wheat germ, then stir the mixture until it's evenly blended.
• Spread the granola onto the prepared cookie sheets and bake for 20 minutes, stirring once halfway through to keep it from burning and encourage even baking.
• Remove the pans from the oven and stir the granola again. Add the coconut, then return the pans to the oven to bake 10 minutes more. Note: Keep an eye on the granola during this period and stir it occasionally so that it doesn't burn.
• Remove the granola from the oven and stir it one last time. Allow it to cool completely on the pans, about 15 minutes. When it has cooled, stir in the dried mango, the dried pineapple, and the toasted macadamia nuts, then transfer the granola to an airtight container. The granola can be stored for up to four weeks.
• Berry Blast: This subtly sweet granola variation offers a delicious alternative for those who don't like nuts. To make it, simply omit the coconut and replace the nuts, pineapple, and mango with a cup of dried berries of your choice. Recommended Combination: dried blueberries and dried cherries. Makes 6 cups.
• Vanilla Almond: While this variation appeals to those who prefer "plain" granola, it doesn't skimp on taste. Make a batch by adding a tablespoon of vanilla extract to the butter/honey mixture and replace the coconut with a cup of sliced almonds. Omit the nuts, pineapple, and mango. Makes 6 cups.