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This homemade tropical granola is packed with crunchy macadamia nuts, sweet dried pineapple and mango, toasted coconut, and crispy banana chips. Whether you enjoy it with yogurt, milk, or by the handful, it’s a delicious homemade treat that will have you reaching for more.
Just like with my Banana Macadamia Nut Pancakes with Coconut Syrup, each bite reminds me of Hawaii.
Reasons to Love This Recipe
I’ve made different versions of granola many times, and it is always so much better than store bought. If you’re a fan of traditional homemade granola, this tropical version will be a new favorite.
- Full of tropical flavors – With the right combination of macadamia nuts, coconut, and dried mango and pineapple, every bite has tropical flavor.
- Crunchy and satisfying – A blend of toasted oats and nuts with chewy dried fruit makes for a perfect texture contrast.
- Perfectly sweetened – A blend of maple syrup and brown sugar adds just the right amount of sweetness without being overpowering.
How to Make Homemade Tropical Granola
Making crunchy granola at home is incredibly easy and totally worth it! You just need to make sure you keep a close eye on it while it’s in the oven. The full recipe card with ingredient quantities is below, but here is a summary.
- Prepare the dry ingredients – In a large bowl, mix together oats, macadamia nuts, and coconut flakes.
- Make the sweet coating – Melt coconut oil, maple syrup, brown sugar, and salt in a saucepan until fully combined.
- Bake to golden perfection – Toss the dry ingredients with the wet mixture and spread onto a lined baking sheet. Bake at 300°F, stirring halfway, until golden brown and fragrant.
- Add dried fruit – Let the granola cool completely, then mix in the dried mango, pineapple, and banana chips.
Tips for the Best Granola
Always best to learn from my mistakes! Since I’ve made homemade granola more times than I can count, here are a few tricks I’ve learned along the way to always get perfect results.
- Watch closely while baking – Granola can go from golden brown to burnt in a matter of minutes! Stir halfway through baking to ensure even toasting.
- Let it cool completely – The granola will crisp up as it cools, so resist the urge to stir it too soon.
- Use high-quality dried fruit – Look for unsweetened or naturally sweetened dried mango, pineapple, and banana chips for the best flavor.
- Store it properly – Keep granola in an airtight container at room temperature for up to two weeks. For longer storage, freeze it for up to three months.
Ways to Enjoy Your Granola
I’m guessing you know how to eat granola, but have you thought about all the ways you can enjoy it?
- With yogurt – A scoop of granola over coconut yogurt is an unbeatable combination.
- As a cereal – Serve with cold milk or a splash of almond milk.
- On smoothie bowls – Sprinkle over a tropical smoothie bowl or an acai bowl for extra crunch.
- By the handful – It’s a great snack on its own. My kids love it when I pack it in their lunches.
- Dessert topping – Can you imagine how tasty this would be on top of homemade Coconut Ice Cream or Coconut Milk Pudding?
Recipe Variations
I really like this recipe exactly as written, but with all my recipes, you can adapt them to suit your needs and preferences. Here are some examples.
- Nut-Free – Swap the macadamia nuts for extra coconut flakes or pumpkin seeds.
- Extra Crunch – Add toasted pecans or cashews for a more diverse texture.
- Spiced Version – A pinch of cinnamon or ginger can add a warm depth of flavor.
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Equipment
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup macadamia nuts chopped
- 1/2 cup unsweetened flake coconut
- 1/4 cup coconut oil
- 1/4 cup brown sugar
- 1/2 cup maple syrup
- 1/2 teaspoon kosher salt
- 3/4 cup dried pineapple roughly chopped
- 3/4 cup dried mango roughly chopped
- 2 cups banana chips roughly chopped
Instructions
- Mix 3 cups old-fashioned rolled oats, 1 cup macadamia nuts, and 1/2 cup unsweetened flake coconut in large bowl.
- Melt 1/4 cup coconut oil, 1/4 cup brown sugar, 1/2 cup maple syrup, and 1/2 teaspoon kosher salt in a saucepan, stirring until well combined. Pour over oat mixture. Mix thoroughly and spread evenly on a parchment lined rimmed baking sheet.
- Bake at 300 degrees for 15 minutes. Stir and then bake an additional 15 minutes or until golden brown. Do not allow to burn!
- Cool completely, then stir in chopped 3/4 cup dried mango, 3/4 cup dried pineapple, and 2 cups banana chips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids absolutely love this recipe. I actually dry my own pineapple and chop it up to include in this recipe. One time I used honey roasted macadamia nuts and cut back on the other sweeteners in the recipe. Lots of options to customize!