Easy Hawaiian-Style Granola

My spring fever is in FULL SWING right now, and it can’t be stopped.

So to express it properly I made us this ultra sunny, crazy tropical granola. And I styled it in a pineapple boat (!!), because why the hell not.

Over the years my seasonal eating habits have created dietary “trends”, and one of them is spring yogurt bowls. Around April I start to eat yogurt ALL the time, so springtime granola is one of my favorite things to bake. Last year I made this chocolate chia granola, which was decadent, dessert-like, and divine. But for this year I’m leaning more FRESH, with a crisp, coconut-y granola that’s guaranteed to remind you of a Hawaiian sunset.

Or sunrise. Or luau. You get it.

Let’s discuss.

Plainly put, granola is really easy to make. Combine a handful of oats and mixings with nut butter + maple syrup, bake for 30 mins, and eat. So if you have a pulse, you can handle this recipe.

Start by mixing old fashioned oats with coconuts flakes, dried pineapple, and coconut coated cashews. The coconut cashews really sell the “beachy” feel of this granola, so don’t be basic and use plain ones. If you want to add a few teaspoons of chia or hemp seeds here that’s always a great idea (duh). And make sure your coconut flakes are unsweetened, so we keep the sugar levels in check.

When that’s finished, next melt white chocolate chips, cashew butter, coconut oil, maple syrup, and vanilla in a saucepan. If you have pineapple juice handy add a few tablespoons for a subtle sweet tang, but don’t feel obligated — It doesn’t make or break the recipe. Pour this melted concoction over the oats, toss until evenly coated, then spread thin onto a greased baking sheet. Bake on oven middle rack for 15 minutes, toss, then bake for 15 minutes more.

Like I said, simple AF.

This granola bakes up SUPER crisp, which the texture freak in me of course adores. It’s sweet, salty, creamy, and generally tropical thanks to the coconut + pineapple infusion. So if a spoonful of this doesn’t immediately put your toes in the sand, I don’t know what will. This is best enjoyed over vanilla yogurt with chunks of pineapple, kiwi, and black sesame seeds for an unexpected finish.

And if you want to get in the spirit, eat yours in a pineapple bowl too!

*insert spongebob joke* Xo

Easy Hawaiian-Style Granola


  • 3 cups old-fashioned oats
  • 1 cup unsweetened coconut flakes
  • 1 cup coconut cashews (like these!), roughly chopped
  • 1 cup dried pineapple, roughly chopped
  • 1/4 cup cashew butter
  • 1/2 cup white chocolate chips
  • 1 1/2 tbsps coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 2 tbsps pineapple juice (optional)


  1. Pre-heat oven to 325F. Amply grease a large baking sheet with shortening.
  2. In a large mixing bowl combine the oats, coconut, cashews, and dried pineapple, tossing well until combined. Next, in a small saucepan melt the cashew butter, chocolate chips, coconut oil, maple syrup, vanilla, and pineapple juice (if using!) over a medium flame, whisking gently to combine. Once melted, pour mixture over the oats and toss to coat — I used my hands, which was much easier than a spoon.
  3. Transfer the granola mixture to the greased baking sheet, spreading into a thin, even layer. If you need to use two baking sheets, do it! You don’t want overcrowding. When ready, bake on oven middle rack for 15 minutes, then toss and bake 15 minutes more. Allow to cool for around 30 minutes until solidified, then eat! This can be stored in a ziploc bag for two – three weeks.