Toasted Coconut Tropical Granola

3 images of coconut tropical granola in an orange mixing bowl and in a green bowl

Kevin and I went to the BEACH last weekend! When I go on roadtrips, I have a little routine. First, I make a killer playlist for the car ride. Next, I make sure to ration my water consumption the night before since I’m “not allowed” to take any bathroom breaks in the car.

Finally, and most importantly, I make a delicious snack for the ride. Preferably something I can continuously munch on and not get sick of. Something with a ton of texture, crunch, flavors, and chunks. Last weekend’s beach roadtrip was the perfect excuse to make one seriously loaded homemade granola, bursting with different flavors and munch-ability.

I went with the whole beach theme and made my snack-of-choice taste like the tropics. 😉

coconut tropical granola in a green bowl with a spoon

I could go on and on and on about how much I love granola. How easy it is to make, how CHEAP it is to make, how much healthier it is than the sugar-laden storebought kind, and how adaptable it is. Homemade granola is my go-to snack. I love to mix + match different add-ins depending on how badly I need to clean out my pantry. If you have random odds and ends of nuts, chocolate chips, dried fruit, etc then homemade granola is the perfect solution.

I know I’ve said this before about my Peanut Butter + Jelly Granola, but today’s granola is absolutely, 100% hands down my FAVORITE granola yet. While my beloved PB&J is up there, today’s homemade granola is unworldy delicious. Every bite is different because I added SO many nuts + dried fruits to the oat base. There are way more dried fruits, coconut, and nuts than oats which is what I prefer. I love chunks.

Take an extra 10 minutes to toast the coconut in this recipe. It takes this granola to the next level and really adds a caramelized nutty flavor that raw coconut cannot offer. I toasted most o the coconut I used in this recipe, and then threw in a handful of raw coconut in the end because I still do love raw coconuts’ soft, chewy texture.

2 images of coconut tropical granola in an orange mixing bowl and in a green bowl

The flavors of coconut, banana, + dried mango are infused in each bite. This granola is also vegan, using maple syrup to sweeten the oats rather than honey. I already have plans to make it again in two weeks when Kevin and I go to the lake!

*Be sure to read through the whole recipe before making. I add in the honey roasted peanuts and coconut when the granola is finished. Adding the honey roasted peanuts in with the wet ingredients BEFORE baking would strip all of the honey/sugar from the peanuts. I also add the dried fruit in the middle of the granola baking time, to assure that it won’t burn but that it can still absorb the other flavors while cooking. Always read a full recipe before you start!

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coconut tropical granola in a green bowl with a spoon

Toasted Coconut Tropical Granola

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 8 cups
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

Ingredients

  • 3/4 cup mashed ripe bananas (about 2 small bananas)
  • 2 and 1/2 Tablespoons melted coconut oil
  • 1/4 cup pure maple syrup
  • 1/8 teaspoon salt
  • 3 cups old-fashioned rolled oats
  • 3/4 cup cashews
  • 3/4 cup pecans
  • 1 cup banana chips
  • 3/4 cup honey-roasted peanuts
  • 1/2 cup raisins
  • 1/2 cup dried mango pieces (or dried papaya)
  • 1 cup dried pineapple chunks
  • 1 cup toasted shredded coconut (I suggest using sweetened coconut)
  • optional: handful of shredded coconut, not toasted

Instructions

  1. First, toast the coconut. Spread shredded coconut in a thin layer on a parchment-lined baking sheet. Bake at 300°F (149°C) for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. Watch carefully, coconut can burn easily. Set toasted coconut aside.
  2. Combine oats, dried banana chips, and all nuts (except for honey roasted peanuts) in a large bowl and set aside.
  3. Mix together mashed banana, coconut oil, maple syrup, and salt. Pour wet mixture into the oat mixture and stir until all of the oats and nuts are moistened.
  4. Spread onto large baking sheet in a thin layer. Bake at 300°F (149°C) for 20 minutes, stirring at the 10 minute mark. Remove from oven and mix in the dried fruit (or half of the dried fruit if baking in 2 batches). Place back in the oven for 20 more minutes, stirring at the 10 minute mark.
  5. Remove cooked granola from oven and mix in the toasted coconut and honey roasted peanuts. Throw in a handful of UN-toasted coconut if desired. It enhanced the coconut flavor and provided more texture, so I added some. Allow granola to cool completely and enjoy!

Notes

  1. Make Ahead Instructions: Granola does not have to be refrigerated. Keep in an airtight container for up to 3 weeks.
  2. Gluten Free: This vegan granola is *gluten free* if using certified GF oats.
  3. Add-Ins: Feel free to use whichever nuts or dried fruits you prefer.

Keywords: toasted coconut granola, tropical granola

10 Comments

Comments are closed.

  1. Made this just yesterday and can I just say it is delicious!! I’ve literally eaten like 3 snack containers full already. I do have a question for you though. My banana chips and just about everything else lost their crunchiness in the baking process and I didn’t get any of the clusters I was expecting. Any tips on making it a little more crunchy or stuck together?

    1. Hey Christy! There aren’t too many huge clusters in this granola recipe, but try not spreading it out as much when you bake it. That could help the clusters stay together.

  2. you are absolutely incredible!! Keep on keepin’ on!!

  3. I just made this today to take with me out to training (and yes, I will carry around a container of granola to snack on while I’m in the field!). Three words: DAMN good granola! Keep up the awesome recipes!

    1. Hey Kristen! This is my favorite granola. I’m so glad that you love it too!

  4. This looks so amazinggg. I’m really desperate to try this. I need to make this ASAP!! I’ve only ever had store-bought granola and the sugar content, ugh. This is going to be my first homemade granola. Can’t wait. Thanks, Sally! 😀

  5. Do you use dried fruit without added sugar? I’m have trouble finding that in stores.

    1. I use no sugar added raisins and mango/papaya, yes. I usually can find them in the dried fruit section.

  6. Yesterday, I made this exactly accept I used almonds instead of pecans. I even toasted the coconut and added fresh as encouraged by you.  My husband takes grab snacks with him and eats in between jobs. So, I made this tropical granola. When he got home and tried it, he looked at me with “you made this or store bought”. I told him I made it and he just couldnt believe how good it was!!!  He snacked on it again after work today.  Now I will be making doubled recipes because our 3 teenagers just started eating it up and my husband wants it as part of his grab snacks!!!   The recipe is so easy to follow and is perfect!!!  I love the tropical flavors!!!!  Absolutely a winner here at our house!!!!  Thankyou so much!!!!  I am just a beginner at this site!  Your recipes look like perfection. This one sure was!!!!!!

  7. My first foray into granola making and this was fantastic! I had a bag of dried tropical fruit sitting in the kitchen from when I cleaned out my earthquake supplies. My family wasn’t too enthusiastic when I told the what I was making, but they loved this and there’s hardly any left after about 36 hours. Probably best I didn’t tell them the dried fruit dated from 2009, right? (I tasted it — it was fine)

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