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4 serves

5 minutes

Cooking Time:
30 minutes


• 500g rolled oats
• 60g desiccated coconut
• 60 mixed seeds
• 2 tsp cinnamon
• 6 tbsp coconut oil, melted
• 4 tbsp maple syrup
• 2 tbsp raw runny honey
• Zest of 1 orange
• 60g coconut flakes
• 60g dried cranberries
• 1 can Del Monte Gold ® Pineapple slices
• 2 - 3 tbsp maple syrup
• 1 pot coconut yoghurt


1)Preheat the oven to 150C/gas 2. 2)Place all the granola ingredients, with the exception of the orange, coconut flakes and cranberries, in a large bowl. Stir together well then tip out on a large lined baking tray ensure the oats are spread out thinly. Bake for 15 minutes. 3)Remove the oats from the oven, then stir through the orange zest, coconut flakes and cranberries and return to the oven for a further 15 minutes until golden. Remove from the oven and allow to cool - the granola will crisp up whilst cooling. 4)When the granola is cooked glaze the pineapple. Place Del Monte Gold® Pineapple slices is a large shallow dish and pour over the maple syrup ensure both sides are soaked in the syrup. 5)Heat a griddle pan over a medium-hot heat. When hot, lay the rings into the pan and cook for 2 - 3 minutes until griddle lines appear. Carefully turn the rings over and cook for a further 2 minutes. 6)To serve, place the Del Monte® pineapple on a plate with a large dollop of coconut yoghurt. Sprinkle over a spoonful of granola. 7)COOK’S NOTE: This recipe makes more granola than required. Place the spare granola in a sealable container and have easy, healthy breakfasts all week!

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