Coconut MacNut Granola

Your granola routine wants to go on vacation. Specifically, it wants to go on vacation to a small Hawaiian island where it can have a romance with some very special Hawaiian nuts.



Here, granola goes tropical with sweet, toasty coconut and crunchy, buttery macadamia nuts. Yum! This flavor combination is a refreshing twist on one of my favorite foods, taking granola from basic to awesomely unique.

I'm pretty sure I'm a granola addict. I have it at least several days a week for lunch, usually alongside an iced coffee. It's my special, mid-day indulgence that's a bit sweet, loaded with complex carbs and healthy fats, and so incredibly satisfying. I eat a 5:30AM spinach smoothie, then put in a few hours at the gym, so by 10:30 or 11:00 I'm ready for some major fuel. Whether you choose to have granola as breakfast, a snack, lunch, and/or dessert, it's serious power food.


This Coconut MacNut granola is my new favorite for a few reasons. First, it's loaded with delicious Hawaiian-inspired flavors and is really to die for in the taste department. Second, it's majorly crunchy. And finally, it's naturally sweetened (with just maple syrup) and I've replaced most of the oil with applesauce. Win, win, win.

The true powerhouse ingredient here is the macadamia nuts, and I'm thrilled to be collaborating with Mauna Loa to make some fun, delicious, and nutritious MacNut creations. They're by far my favorite nut, which is really saying something because I pretty much live for nuts. MacNuts are jam-packed with protein and healthy fats, so they're awesome fuel for an active body. Plus of course they're majorly delicious.


To make this granola, I use Mauna Loa's Honey Roasted Macadamias, which are honestly one of my most cherished snacks. They're sweet and the tiniest bit salty, have a lovely nutty taste, and give the perfect amount of crunch. If you're completely plant-based and don't do honey, their Dry Roasted Macadamias would work great too. Or if you really dig the sweet/salty combination, use a 50/50 mixture of Honey Roasted and Dry Roasted.


I've really enjoyed having this granola alongside the fruits Dave and I always get at the farmers' markets on Kaua'i: papaya and mango! A papaya stuffed with coconut yogurt and topped with this Coconut MacNut Granola is my personal heaven. Sweet, juicy, nutty, crunchy, creamy goodness!

If you've never made granola at home, now is the time to start! It's really quite easy, and most of the time is hands-off. The only real challenge is trying not to eat all the MacNuts while the oats are in the oven. A big sheet tray of this granola will keep you going with high-protein, satisfying, crunchy fuel all week.

Happy crunching!


Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Mauna Loa. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running. 

MacNuts are awesome in savory dishes too! They really shine in this Kaua'i Hummus, which is a great appetizer or party snack alongside tortilla chips.

Thoughts About Ingredients
(These are just suggestions, since rogue is more fun than recipe)
  • 1/3 c maple syrup
  • 1/3 c coconut oil
  • 1/3 c unsweetened applesauce
  • 1 tbsp MacNut liquor. If you don't have this, a tsp of vanilla is a fine substitute. But any self-respecting creator of tiki cocktails should invest in this, it's a wonderful addition to a Mai Tai. We always have Trader Vic's Macadamia Nut Liquor at home.
  • 3 c old fashioned oats 
  • 1 tsp salt 
  • 1/4 tsp cardamom
  • 1 1/2 c toasted coconut. It's critical to toast the coconut separately, then add it to the granola at the end. A few minutes on a sheet pan under the broiler is sufficient; keep a close eye on it and stir it frequently, it toasts very fast. Or you can buy pre-toasted coconut, which many health food stores have in bulk. Get the big pieces rather than the fine shavings so your granola doesn't make (too much of) a mess when you shove enormous handfuls into your mouth.
  • 1 1/2 c macadamia nuts. As shown above, Mauna Loa Honey Roasted Macadamias are perfect here, but you can use Dry Roasted for a vegan version.
Thoughts About Method
(These are just suggestions, be creative and make it yours)
  1. Melt the maple syrup, coconut oil, and applesauce over low heat, then remove from the stove and cool until luke warm. This also works well in the microwave.
  2. Stir in the MacNut liquor (or vanilla).
  3. In a mixing bowl, combine the oats, cardamon, and salt. Pour the wet mixture over the top and mix well to combine.
  4. Spread the mixture across a large sheet tray; the more contact the oats have with the sheet tray, the more effectively they’ll brown.
  5. Bake at 350 for about ~35-40 minutes until the oats are evenly and lightly browned. Stir after 10 and 20 minutes to make sure all of the mixture gets contact with the sheet tray. Don’t stir toward the end of the baking time or after you take the granola out; leaving it undisturbed will help it to form some larger clumps.
  6. Cool completely by setting the sheet tray on a wire rack.
  7. Stir in the toasted coconut and MacNuts only after the granola has cooled.
  8. Store your granola in a sealed container to keep it crunchy!

Comments

Please follow The Rogue Brussel Sprout on Instagram!