As anyone who’s followed along with this here blog over the past few years knows, I never, ever get sick of new homemade granola recipes. And this tropical toasted coconut stovetop granola just happens to be my new favorite!
First things first: despite it’s traditional sheet pan appearances, this really is a stovetop granola. No baking. Comes together in a flash. All that good stuff. I just spread it out on a sheet pan to cluster (critical step) and then took all my pictures on it and realized how silly and confusing that was. WHOOPS.
So, our wedding is officially 3 months from yesterday (!!!) so I am trying to eat a bit more healthfully than usual for a bit. (Last night totally didn’t count.) I have been a highly sane bride so far (if I do say so myself) but a girl wants to look damn good in her wedding dress, mmmmkay? So I’ve been trying to fill myself up with delicious, healthy, quick and easy things that still make me super excited to eat breakfast/lunch/dinner/all the snacks. Because otherwise, it’s just not worth it, ya know?
This tropical toasted coconut stovetop granola is my ideal breakfast or snack. A tiny bit sweet, a tiny bit salty, and totally crunchy and texture and flavor-filled. I loaded it up with all of my favorite tropical-y ingredients (toasted coconut, coconut oil, and sweet and crunchy banana chips) for a vacation-in-the-sun vibe and could not be happier with how it turned out. Hope you enjoy!
P.S. Tune in next week for my new favorite way to eat this granola!
- 2 cups old-fashioned oats
- Generous pinch kosher salt
- 1 tbsp. coconut oil, melted
- 3 tbsp. maple syrup
- 1 tsp. vanilla
- ½ cup slivered almonds, toasted
- ½ cup shredded coconut, toasted
- ½ cup banana chips
- Heat a large skillet over medium heat. Add the oats and a pinch of kosher salt and cook, stirring occasionally, until brown and toasty. Remove from the heat, stir in the coconut oil, maple syrup, and vanilla, and return to the heat on low for a minute or two to combine. Remove the pan from the heat and transfer the mixture to a baking sheet to cool and cluster a bit for 15-20 minutes. Once cool, add the almonds, shredded coconut, and banana chips and toss to combine. Store in an air-tight container at room temperature.
Looking for more granola recipes? I totally have your back!
Browned Butter Bourbon Granola
Dark Chocolate Coconut Quinoa Granola
