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.
Serves:
Ingredients
- ¾cupbananas,(about 2 small), ripe, mashed
- 2½tbspcoconut oil,melted
- ¼cuppure maple syrup
- ⅛tspsalt
- 3cupsold fashioned rolled oats
- ¾cupcashews
- ¾cuppecans
- 1cupbanana chips
- ¾cuphoney roasted peanuts
- ½cupraisins
- ½cupdried mango pieces,or dried papaya
- 1cupdried pineapple chunks
- 1cupshredded coconut,toasted
- handfulshredded coconut,not toasted, optional
Instructions
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Spread shredded coconut in a thin layer on a parchment-lined baking sheet.
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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.
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Combine the oats, dried banana chips, cashews, and pecans in a large bowl and set aside.
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Mix together the mashed banana, coconut oil, maple syrup, and salt.
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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.
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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.
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Place back in the oven for 20 more minutes, stirring at the 10-minute mark.
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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.
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Allow granola to cool completely and enjoy!
Nutrition
- 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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