South Seas Coconut Granola

Got a hankering for a trip to some exotic, tropical destination, you know, where the water’s so clear and blue you can see smack dab to the bottom and where palm trees gently sway and dance in the balmy breezes?  I’m with you, for sure! But I have the feeling that, for now, this South Seas Coconut Granola is about as close as I’m going to get when it comes to alluring, southern hemisphere destinations!

 It is quite delicious though and loaded with all sorts of fun tropical-inspired ingredients; dried bananas, pineapple and mango along with macadamia nuts and a double punch of coconut – coconut extract combined with the liquid ingredients and shredded coconut added to the oat mixture.

 The base recipe is actually a beloved, tried and true granola recipe that I’ve been making for more years than Methuselah could count! Everyone who tries it, requests the recipe. I clipped it years ago from a Bon Appetit magazine and have adapted it here and there over the years. One of many things I love about this recipe is that it only calls for a 1/4 cup of oil, much less than most granola recipes. For this South Seas Coconut Granola I simply adapted the ingredients for a tropical transformation.
This granola freezes well; I usually keep a jar of it in the pantry and the rest in the freezer. When unthawed, you’ll never know it was frozen. I normally make a double or triple batch, as it’s not any extra work to make more, and that way I don’t have to make it very often. This granola makes a lovely hostess gift in a pretty jar or fun bag. It is also great for a brunch or breakfast buffet paired with bowls of plain or vanilla yogurt and fresh fruit.

South Seas Coconut Granola


2¾ cups rolled oats, old fashioned
2-3 ounces roughly chopped macadamia nuts
½ cup sesame seeds
¼ cup flax seeds
½ cup sunflower seeds
½ cup shredded coconut
6 tablespoons pure maple syrup
6 tablespoons brown sugar
¼ cup canola oil
½ teaspoon salt
1 tablespoon vanilla
2 teaspoons coconut extract
1cup dried bananas
½ cup dried pineapple,
½ cup dried mango

1. Combine oats, macadamia nuts, seeds and coconut in a large bowl. In a medium size bowl combine maple syrup, brown sugar, oil, salt along with vanilla and coconut extracts. Stir well until most of the brown sugar is dissolved.

2. Pour liquid mixture over dry ingredients and stir until well combined. Spray large baking sheet lightly with cooking spray. Spread mixture our evenly onto pan and pat with the back of a spoon.

3. Bake at 225 degrees F for 1 hour and 15 minutes or until golden brown. Stir gently, just to loosen mixture from pan. Allow to cool then add dried fruit if using immediately. If making ahead of time, keep dried fruit separate from granola until just before serving as the moisture in the fruit can cause the granola to loose it’s “crunch”. Store in an airtight container or freeze.

Adapted from Bon Appetit


20 thoughts on “South Seas Coconut Granola”

  • Yum…I love dried pineapple! What a fantastic spin on granola…I’ve made my own, but it never comes out as pretty as this. I think I need to try this granola recipe!!

  • I wouldn’t mind receiving a little jar of this Chris. Yum! My friend just told me a little trick that I’ve found brilliant. Instead of oil or sugar I use a bit of apple juice. It gives it a nice crunch and a bit of sweetness with no fat.

  • I like everything about your tropical granola, especially the way you’re serving it -all layered up with yogurt and fresh berries, on yum- the deliciousness of it all;-)

  • Oh my! I love granola, no I really love it! Your South Seas Coconut Granola sounds amazing! I didn’t know you could freeze granola! That may help me from my addiction! Nah, probably not, I’ll just eat it frozen! 🙂 My next batch of granola will be yours and that should be this upcoming weekend! I can’t wait!!

  • I used to eat a lot more granola than I do now, but I’ve never had a South Seas version. Looking on your ingredient list, I’m wondering why. Wow, I can smell the tropics already. It’s joining my ‘to-make’ list.

  • I lovvvveeee granola… I eat some pretty much 3-4 times a week with some yogourt and fresh fruits! This version, with all the tropical flavors, I really like it and I think I’m going to dry some fruits just to prepare some!

  • I usually have my granola with a little warmed soy milk. After making this recipe and serving it the same way I will surely be on my way to the tropics. Hope your weekend was fun.

  • I love home made granola.I recently posted one.Yours looks fantastic,sounds tasty and exotic!I will try it!Have a lovely day,dear Chris!

  • I have my own recipe for granola and have been making it for years. BUT I am definitely going to try yours. It sounds completely divine…even better than mine. How can you go wrong with coconut and pineapple? They make any and all things fabulous!!

    Thanks for sharing!!

  • I love the way you are serving this, it is beautiful and a whole breakfast in itself. When I was in my twenties, I used to make granola, but nothing like this, I can smell the coconut now. This would be good with my favorite coffee, Island Coconut.

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