How To Make Toasted Coconut Tropical Granola
Shredded coconuts, pineapple, and mangoes are mixed to make this granola recipe! It’s a tropical bowl of sweet and healthy bites to start your day right.
- ¾cupbananas,(about 2 small), ripe, mashed
- 2½tbspcoconut oil,melted
- ¼cuppure maple syrup
- 3cupsold fashioned rolled oats
- 1cupbanana chips
- ¾cuphoney roasted peanuts
- ½cupdried mango pieces,or dried papaya
- 1cupdried pineapple chunks
- 1cupshredded coconut,toasted
- handfulshredded coconut,not toasted, optional
Spread shredded coconut in a thin layer on a parchment-lined baking sheet.
Bake at 300 degrees F for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. Set the toasted coconut aside.
Combine the oats, dried banana chips, cashews, and pecans in a large bowl and set aside.
Mix together the mashed banana, coconut oil, maple syrup, and salt.
Pour the wet mixture into the oat mixture, then stir until all of the oats and nuts are moistened. Spread onto a large baking sheet in a thin layer.
Bake at 300 degrees F 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 the cooked granola from the oven and mix in the toasted coconut and honey roasted peanuts. Throw in a handful of un-toasted coconut, if desired.
Allow granola to cool completely and enjoy!
- Calories: 596.91kcal
- Fat: 37.62g
- Saturated Fat: 16.99g
- Monounsaturated Fat: 11.86g
- Polyunsaturated Fat: 6.07g
- Carbohydrates: 61.37g
- Fiber: 9.57g
- Sugar: 25.24g
- Protein: 12.90g
- Sodium: 89.49mg
- Calcium: 58.46mg
- Potassium: 667.57mg
- Iron: 3.55mg
- Vitamin A: 7.66µg
- Vitamin C: 16.98mg
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