Summer Granola

Course Breakfast
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Author Andrea L


  • 1 cup rolled oats
  • 1 cup puffed rice
  • 1/2 cup slivered almonds
  • 1 cup raw macadamias , roughly chopped
  • 1 cup raw cashews , roughly chopped
  • 1/2 cup pumpkin seeds
  • 2 tbsp chia seeds
  • 1 cup coconut chips
  • 2 tbsp honey OR maple syrup
  • 2 tbsp oil (macadamia oil, rice bran oil or coconut oil)
  • 1/2 tsp ground cinnamon
  • 100 g dried pineapple , chopped roughly
  • Mango cheek , to serve
  • 1 tsp Pono Coconut Probiotic Powder (optional - to serve)
  • 1/2 cup milk , to serve


  1. Preheat oven to 150ÂșC. In a bowl, combine oats, puffed rice, slivered almonds, macadamias, cashews, pumpkin seeds and chia seeds.

  2. In a smaller bowl, combine honey, oil and cinnamon. Microwave for 30 seconds until at a pourable consistency. Pour over granola and toss until evenly coated.

  3. Place granola on to a baking paper-lined tray and bake for 40 minutes, tossing in between. Remove from the oven and allow to cool down completely. Toss through chopped dried pineapple. 

  4. To serve, scoop half a cup of granola into a bowl, sprinkle with Pono Coconut Probiotic Powder and top with fresh mango. Pour milk over the top before devouring. Keep granola in an airtight container for up to a week.