Recipe: Coconut-Almond Granola

I almost called this “tropical granola,” because it has banana chips and coconut. I almost called it “coconut-almond-ginger granola,” but I thought that might scare some people away and there were too many hyphens. So coconut-almond granola it is.


This granola was inspired in part by all the recent hype regarding coconut oil — as a vegan butter substitute, as healthier than butter, and so on. When I saw some inexpensive coconut oil at Tesco the other weekend, I picked up a jar to experiment with. The coconut oil gets a boost in this recipe from coconut chips (flakes), the latter of which are so delicious when they get all toasted up with everything. Almonds and banana chips add great crunch. Ginger gives the granola a surprisingly pleasant bite. Coconut-almond granola uses the same base recipe as my nutty maple granola, just with a a few different ingredients and an altered spice profile. It’s delicious — try it yourself.

What’s your favorite kind of granola to make (or buy)? Leave a comment below!

Coconut-Almond Granola


  • 4 cups oats
  • 1.25 cups almonds
  • 3/4 cup banana chips, crushed
  • 1.5 cups coconut chips (flakes)
  • 2 tbsp brown sugar
  • 3/4 tsp ground ginger
  • 1 tsp allspice
  • 3/4 tsp salt
  • 1/4 cup coconut oil
  • 1/2 cup honey
  • 1 egg white
  • 1 cup dried fruit of choice (I used half apricots and half cranberries, to keep with the tropical flavor profile)


  • Preheat the oven to 300F (150C). Spread parchment paper on a baking sheet.
  • Mix the dry ingredients (through salt) together in a large bowl.
  • In a small saucepan, heat the coconut oil and honey until melted and pourable.
  • Pour the warm oil-and-honey over the dry ingredients and stir until the liquid coats everything evenly. Stir in the egg white until it has coated most of the mixture.
  • Spread the mix onto the baking sheet and bake for 40-50 minutes, carefully stirring (flipping) every 20′, until the granola is a nice golden-brown color and looks crispy (it will crisp up more as it cools).
  • Stir in the dried fruit and let cool for 20-30 minutes before storing in jars or ziplock bags.



3 thoughts on “Recipe: Coconut-Almond Granola

    • taplatt says:

      I hope it turns out well for you! Feel free to take out, substitute, or add any other ingredients you think might work well.

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