Baked pina colada granola
Pina Colada's for breakfast? Yes please! This nutritious granola will have you singing throughout the morning. And it's suitable for diabetics.
- 10 mins preparation
- 30 mins cooking
- Serves 2
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Ingredients
Baked pina colada granola
- 1 herbal lemon tea bag
- 1/4 cup (60ml) boiling water
- 1 1/2 cup (135g) rolled oats
- 2 tablespoon chopped pecans
- 2 tablespoon sunflower seeds
- 1/4 cup (10g) coconut flakes
- 1/4 cup (40g) chopped dried pineapple
- 1 cup (250ml) skim milk
Method
Baked pina colada granola
- 1Preheat oven to 160°C. Line a large oven tray with baking paper.
- 2Combine tea bag and the boiling water in a small heatproof bowl. Stand for 5 minutes. Discard tea bag.
- 3Combine oats, nuts and sunflower seeds on tray. Drizzle with tea, stir to coat. Bake for 10 minutes. Stir and bake for a further 10 minutes. Add coconut; bake for 3 minutes or until golden.
- 4Stir through pineapple. Cool muesli on tray. Divide into serving bowls. Pour over milk.
Notes
Recipe can be doubled and stored in an airtight container; it will last for months if stored correctly.