Upside Down Pineapple Granola Bars

Makes 30-40 *imperfect* bars in a half sheet tray or 13 x 18-inch pan


quinoa flakes 2 cup | 150 g (may substitute with whole oats)

[gluten free] whole oats 1.5 cups | 180 g

mixed nuts, chopped 1 cup | 130ish g  (almonds, peanuts, cashews, hazelnuts,...) 

buckwheat groats 1 cup | 90 g 

mixed seeds 1/2 cup | 80ish g (pumpkin, chia, flax, hemp white sesame,...)

coconut oil 3 TBSP | 40 g  

olive oil 3 TBSP | 33 g

buckwheat honey 1/4 cup | 50 g (buckwheat preferred but any honey works)  

maple syrup 3 TBSP | 60 g

vanilla extract 2 teaspoons 

kosher salt 1 teaspoon 

egg white from 2 large eggs | 70 g 

dehydrated papaya, coarsely chopped 3/4 cup | 125 g

dried unsweetened cranberries 3/4 cup | 100 g

whole dried pineapple rounds 30-40

maldon salt 1/2 teaspoon



1. Preheat oven to 350°F. Toss together raw nuts, buckwheat groats and seeds on a half sheet pan or a 13 x 18 -inch baking sheet pan. Lightly toast, about 12-15 minutes.

2. Meanwhile in a small saucepan combine coconut oil, olive oil, honey and maple syrup. Heat on low until coconut oil is just melted and mixture is fluid, about 2 minutes. Remove from heat, stir in vanilla extract and salt and set aside. Remove toasted nut-seed mixture from oven and pour into a large bowl. Add oil mixture and stir to combine. Stir in egg whites.

3. Prepare your baking sheet (same one you toasted your nuts on). Line with a silicon baking sheet or spray with cooking oil and line with parchment paper and spray again. Pour granola mixture onto it. *Save your bowl for later use!* Bake 12 minutes. Remove pan from oven halfway through baking and give a stir so everything cooks evenly. After 12 minutes remove pan from oven and lower oven temperature to 300°F.

4.  Add cranberries and papaya to the sheet pan and stir to evenly distribute. The mixture should be loose on the sheet pan. Return to oven and bake fifteen minutes. Remove from oven and pour granola back into your mixing bowl. Line dried pineapple rounds on baking pan. Carefully pour granola mixture on top of pineapple rounds and pack down with the back of a rubber spatula. The thickness should be ¼-inch.  Bake until golden brown, about 15-20 minutes. Remove from oven and cool in pan until room temperature. Cover with plastic wrap and chill at least 1 hour or preferable overnight in refrigerator. Invert onto a cutting board, sprinkle with maldon salt and cut into long bars or squares if you want to showcase the pineapple rounds.


I can't keep granola around too often for lack of self control. No shame. I take my granola game very seriously and love to experiment, rarely making any batch the same twice. Use whatever nuts, seeds and dried fruits your heart desires. And seek out quinoa flakes! They add a subtle earthiness. Tangy pineapple, tart cranberries and sweet papaya create the ultimate granola fruit trifecta. Take this recipe and run with it!
Photography by Se Young