- 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
- 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.
- Combine oats, dried banana chips, and all nuts (except for honey roasted peanuts) in a large bowl and set aside.
- 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.
- 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.
- 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!
- Make Ahead Instructions: Granola does not have to be refrigerated. Keep in an airtight container for up to 3 weeks.
- Gluten Free: This vegan granola is *gluten free* if using certified GF oats.
- Add-Ins: Feel free to use whichever nuts or dried fruits you prefer.
Keywords: toasted coconut granola, tropical granola