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This Banana Coconut Granola tastes warm and tropical, and is full of crunch from the coconut flakes and pecans! It makes the perfect snack by itself, or mix it into some yogurt for the perfect breakfast.

Banana Coconut Granola

Servings 4 cups
Author Rachel Conners


  • 2 cups old-fashioned oats
  • 1 cup unsweetened flaked coconut
  • 3/4 cup pecans chopped
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 medium bananas ripe and mashed
  • 1/4 cup melted coconut oil
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup dark chocolate chips optional


  1. Preheat the oven to 325ºF. In a large bowl, combine all ingredients. Stir to combine evenly. Spread the granola in an even layer on a parchment-lined baking sheet.
  2. Bake for 30 to 45 minutes. About halfway through the baking time, use a large spatula to turn over the granola, breaking the pieces up as little as possible. Rotate the pan to ensure the granola bakes evenly. When it is browned and feels dry to the touch, remove from the oven. Sprinkle with chocolate chips if using and let the granola cool completely.
  3. Store at room temperature in an airtight container.

Recipe Notes

Recipe adapted from Pumpkin N' Spice