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
  • Print


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


Baked pina colada granola
  • 1
    Preheat oven to 160°C. Line a large oven tray with baking paper.
  • 2
    Combine tea bag and the boiling water in a small heatproof bowl. Stand for 5 minutes. Discard tea bag.
  • 3
    Combine 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.
  • 4
    Stir through pineapple. Cool muesli on tray. Divide into serving bowls. Pour over milk.


Recipe can be doubled and stored in an airtight container; it will last for months if stored correctly.

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