This homemade tropical coconut granola recipe is so simple to make, and is packed with coconut (and coconut oil!), golden raisins, dried pineapple, dried cranberries, dried apricots and macadamia nuts!
Course:
Breakfast
Cuisine:
American
Keyword:
Tropical Coconut Granola
Servings: 5 Cups
Author: Michelle
-
3
cups
old-fashioned rolled oats
-
1
cup
shredded coconut (I used sweetened)
-
1/2
cup
unsalted macadamia nuts, roughly chopped
-
3
Tbsp
coconut sugar (or brown sugar)
-
1/4
tsp
salt
-
1/4
cup
coconut oil, melted
-
1
tsp
vanilla extract
-
1/2
tsp
almond extract
-
1/4
cup
maple syrup
-
1/4
cup
honey
-
1/3
cup
dried apricots, chopped
-
1/3
cup
dried pineapple, chopped
-
1/3
cup
dried golden raisins
-
1/3
cup
dried cranberries
-
Preheat oven to 325 degrees and line a large baking sheet with non-stick foil.
-
In a large bowl, mix oats, coconut, coconut sugar, macadamia nuts, and salt together.
-
Add in melted coconut oil, vanilla extract, almond extract, maple syrup, and honey. Stir until well combined.
-
Spread the granola onto the baking sheet in an even layer.
-
Bake granola for 30-35 minutes. Every 10 minutes, take the granola out of the oven and stir/flip granola (this helps it bake evenly). Press granola back into an even layer and put back into the oven.
-
Allow granola to cool about 20 minutes. Transfer granola into a ziplock bag or airtight container (if any granola is in large chunks, carefully break it into smaller pieces, if desired). Add in dried fruit.
-
Enjoy!