Sticky Pineapple Granola Bowls
Sweet enough for dessert, but healthy enough for breakfast, this recipe is an all-rounder that's perfect any time of the day!
Ingredients
Granola:
1 cup of rolled oats
1/4 cup walnuts
1/4 cup slivered almonds
1/4 cup shredded coconut
1/2 t ground cinnamon
1/3 cup runny honey
Pineapple:
2 cans Dole Pineapple slices in juice
2 T runny honey
Coconut Cream:
1 tin of coconut cream (chilled)
Juice of half a lime
1 t vanilla extract
Pinch of salt
Method
Pre-heat oven to 200 degrees celcius on fan bake.
Granola:
Mix all dry ingredients in a bowl.
Heat honey in microwave until super runny. Pour over dry ingredients and stir until all combined and chunky.
Place on a lined baking tray and put in the oven for 10 minutes. Remove from oven once brown and slightly crispy.
Pinepple:
Drain juice from tins and place pineapple slices onto a lined baking tray without overlapping.
Drizzle honey over each slice. Place into the oven for 10-15 minutes. Remove once caramelised and sticky.
Coconut cream:
Pour coconut cream from tin and stir until smooth. Add the juice of the lime, vanilla extra, and a pinch of salt. Stir until well combined.
Assembly:
Once pineapple is caramelised and the granola has toasted, start to assemble the bowls. Start by spooning the vanilla coconut cream into a bowl, then layer on the grilled pineapple, and finish with a generous handful of the granola, and enjoy!