Gluten Free Pina Colada Granola Clusters

Is it too early to start thinking about Pina Coladas? I don't think so, especially when we're talking about Pina Colada granola clusters! This gluten free and vegan recipe is the perfect start to your mornings. It's light, refreshing, and full of tropical flavor. Plus, it's easy to make a big batch ahead of time so you can have breakfast ready all week.

There's something about Pina Coladas that just screams "tropical vacation." The combination of pineapple and coconut is the perfect mix for a sweet and refreshing treat. But what if you could have that flavor all day, every day? Well, with this gluten free Pina Colada granola, you can!

These delicious clusters are easy to make and perfect for a quick breakfast on the go. Enjoy it with fresh fruit and milk or use it as a topping for your smoothie bowls or coconut ice cream. It tastes great with my Healthy Pina Colada Smoothie Bowls recipe!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• 📖 Recipe
• Food safety
• Did you try this recipe?

Ingredients

This gluten free Pina Colada granola is made with just 8 ingredients and is full of healthy fats and fiber. It is naturally sweetened with maple syrup and also has some extra sweetness from the dried pineapple chunks.

• Gluten Free Rolled Oats
• Macadamia Nuts
• Chia Seeds
• Maple Syrup
• Coconut Oil
• Salt
• Dried Pineapple
• Coconut Flakes

See recipe card for quantities.

Instructions

1. Preheat the oven to 350 F and line a large sheet pan with parchment paper. I used an 18 x 13 inch pan. Anything smaller may crowd the granola and prevent it from cooking and clumping properly.
2. In a large mixing bowl, use a spoon to combine the gluten free rolled oats, macadamia nuts, chia seeds, and salt. Do not add the coconut flakes or pineapple yet.
3. Once the dry ingredients are mixed, add the wet ingredients: maple syrup and coconut oil. Mix well and make sure the oats are evenly coated.
4. Spread the granola onto the large sheet pan and flatten it out with the back of a spoon. Put it in the oven and bake for 20 minutes.
5. Take the granola out of the oven and mix in the coconut flakes. Then spread it out in the pan, flattening it with the back of a spoon. Bake for another 12-15 minutes until lightly browned around the edges. Make sure to keep an eye on it so the coconut does not burn.
6. Once done, let it cool for at least one hour so that it hardens and sticks together.
7. Add the dried pineapple chunks and begin to break the granola up with your hands to desired size.
8. Make yourself a bowl with some oat milk and top with fresh fruit. Enjoy!

Substitutions

You can still enjoy this Pina Colada granola with a few simple swaps.

• Oats - if you're not gluten free, you can use regular old fashioned rolled oats.
• Chia Seeds - if you don't have chia seeds, you can sub for hemp seeds, sesame seeds, or even flax seed.
• Coconut Oil - don't have coconut oil? This recipe also works great with olive oil or avocado oil.
• Macadamia Nuts - feel free to use your favorite nuts. Walnuts, almonds, cashews? Go for it!
• Maple Syrup - if you're not vegan, honey can also work in this recipe.

This granola is vegan and gluten free as is. Any substitutions may effect that.

Variations

If you change it too much, it won't be Pina Colada granola! Instead, get creative and add some fresh fruit slices whenever you enjoy your bowl.

If you're looking for another granola recipe, give my Chunky Coconut Goji Berry Granola Clusters a try. It's nutritious and filled with superfoods!

Equipment

This recipe makes a big batch of granola. All you need are a 18 x 13 inch sheet pan, large mixing bowl, spoon, and oven for baking.

If you don't have a large enough sheet pan, you can use two. Or you can half the recipe and shorten the bake time by 8-10 minutes. Just keep an eye on it so it doesn't overcook.

Storage

Store leftovers in an air tight container for 1-2 weeks. It can stay on the counter or be kept in a cool dry place.

It can also be kept in an airtight tight container in the fridge or even be frozen. It may lose some crunch but it will still be tasty. If frozen, be sure to thaw before eating. You can even bake it to get it toasty again.

📖 Recipe

Food safety

• Make sure to use fresh ingredients and check dates for expiration
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Did you try this recipe?

Please let me know how these Gluten Free Pina Colada Granola Clusters turned out for you! Leave a comment and rating below and don't forget to sign up for the newsletter if you want to receive recipes, meal plans, and special offers in your inbox.

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