Pineapple-Apricot Granola over Honeyed Greek Yogurt


  • 4 cups plain, unsweetened Greek yogurt
  • ½ cup raw honey
  • 1 teaspoon unsalted butter
  • 1 cup pineapple chunks (if using canned pineapple, drain well before using)
  • ½ cup gluten-free rolled oats
  • 8 dried apricot halves, chopped small
  • 1 medium banana, sliced
  • ¼ cup unsweetened shredded coconut
  • ¼ cup coconut sugar
  • 2 tablespoons macadamia nut pieces
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • Pinch salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter, melted


Preheat the oven to 350º F and line a 10” x 15” jelly roll pan with parchment paper; set aside.

In a medium mixing bowl, stir together the yogurt and honey to mix well; cover and refrigerate until ready to serve.

Melt the teaspoon of butter in a large skillet over medium heat. Add the pineapple and sauté 5 minutes, stirring occasionally, to brown the pineapple; set aside.

In a medium mixing bowl, add the oats, apricots, banana, shredded coconut, coconut sugar, macadamia nuts, cinnamon, cardamom, salt, vanilla, and melted butter. Use a spatula to combine the ingredients and coat the fruit well.

Spread the mixture evenly onto the prepared pan and bake on the top oven rack at 350º F for 5 minutes. Stir the granola and continue baking another 5 minutes. Remove from the oven and let cool in the pan for 10 minutes. Break up any large clumps of granola, then gently mix in the pineapple.

To serve: Place 1 cup prepared yogurt into each serving dish and top with ½ cup granola. Enjoy!

Note: The granola can be made up to three days ahead and kept refrigerated in a covered container.