Hummingbird Granola is one way to work the southern favorite Hummingbird cake into your breakfast routine, with banana, pineapple, pecans, and white chocolate.
I adore homemade granola. You really can make just about any flavor you want, and lately I’ve been feeling the tropical vibes so I decided to turn Hummingbird Cake into granola! Hummingbird granola is certainly one way to get away with eating cake for breakfast.
Have you ever had Hummingbird Cake? It is a banana-pineapple spice cake originating in Jamaica but has since become a popular dessert in the southern United States. Ingredients of note include banana, pineapple, cinnamon, pecans, vanilla extract, and usually a cream cheese frosting.
We all know how much I love cream cheese (frosting), but incorporating one of my favorite ingredients into granola didn’t seem feasible. I thought about letting the yogurt I inevitably would serve this humming bird granola with to substitute for cream cheese, but then I found some sense and added white chocolate chips.
Obviously I also didn’t use fresh pineapple or banana. I also didn’t just use dehydrated because I find dehydrated banana and pineapple to be a bit chewy sometimes. Instead I opted for freeze dried for some extra crunch! But if you struggle to find either in your local grocery stores like I did, feel free to use regular dehydrated.
Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.
Here are today’s #BrunchWeek recipes:
- Chechebsa (Ethiopian Torn Flatbread Breakfast) from Tara’s Multicultural Table
- Iced Brown Sugar Tea Latte from Hezzi-D’s Books and Cooks
- Kombucha Sangria from Palatable Pastime
- Peaches and Cream Cookies from For the Love of Food
- Sous Vide Yogurt from Art of Natural Living
- Strawberry Lemonade from Magical Ingredients
- Verde Mary from A Kitchen Hoor’s Adventures
- 4 cups rolled oats
- 1/2 cup ground flaxseed or hemp hearts
- 1 cup roughly chopped pecans
- 1/4 cup coconut oil*
- 1/2 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp flaky sea salt
- 1/2 cup white chocolate chips
- 1/2 cup freeze-dried banana slices
- 1/2 cup freeze-dried pineapple pieces
- Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine oats, flaxseed or hemp hearts, and pecans. Mix well.
- In a small bowl, combine the coconut oil and syrup or honey. Microwave for 30-60 seconds, or until melted*. Stir in vanilla, cinnamon, and salt.
- Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
- Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the white chocolate chips, banana, and pineapple.
- Store in an airtight container.
*You could alternatively use vegetable oil, in which case microwaving is unnecessary.