3½ cups rolled oats
2½ cups puffed rice cereal
1/3 cup firmly packed light brown sugar
1/3 cup fresh pineapple puree
1/3 cup mashed banana
1/3 cup applesauce
½ tsp. salt
Dash of cinnamon
1 tsp. coconut extract
1 cup sweetened shredded coconut, lightly toasted
1 cup dried pineapple, chopped
1 cup dried banana chips, chopped
½ cup toasted macadamia nuts, chopped
Preheat the oven to 325° F. Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the oats and puffed rice cereal. Stir to combine. In a medium bowl, whisk together the brown sugar, pineapple puree, mashed banana, applesauce, salt, cinnamon and coconut extract. Whisk until very smooth. Add the wet ingredients to the oat mixture and stir gently with a spatula until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.
Bake for 30 minutes. Using a large, wide spatula, turn sections of the granola over on the baking sheet. Bake for an additional 15 minutes, until nearly completely dried. If your granola layer is thick, you may need to bake it a bit longer, removing the edges that have cooked completely but making sure the center is done. Cool in the pan for about 15 minutes, then crumble into a large airtight storage container. Add toasted coconut, dried pineapple, banana chips, and macadamia nuts to the container. Seal and shake well until everything is evenly combined.