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A blue and white chevron bowl of tropical coconut granola sitting on a white plate
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4 from 1 vote

Tropical Coconut Granola

Homemade Granola Loaded with Dried Pineapple, Apricots, Golden Raisins, Cranberries, Shredded Coconut and Macadamia Nuts!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 10
Calories: 348kcal
Author: Julie Evink


  • 3 cups old-fashioned rolled oats
  • 1 cup shredded coconut I used sweetened
  • 1/2 cup unsalted macadamia nuts roughly chopped
  • 3 Tbsp coconut sugar or brown sugar
  • 1/4 tsp salt
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup maple syrup
  • 1/4 cup honey
  • 1/3 cup dried apricots chopped
  • 1/3 cup dried pineapple chopped
  • 1/3 cup dried golden raisins
  • 1/3 cup dried cranberries


  • Preheat oven to 325 degrees and line a large baking sheet with non-stick foil.
  • In a large bowl, mix oats, coconut, coconut sugar, macadamia nuts, and salt together.
  • Add in melted coconut oil, vanilla extract, almond extract, maple syrup, and honey. Stir until well combined.
  • Spread the granola onto the baking sheet in an even layer.
  • Bake granola for 30-35 minutes. Every 10 minutes, take the granola out of the oven and stir/flip granola (this helps it bake evenly). Press granola back into an even layer and put back into the oven.
  • Allow granola to cool about 20 minutes. Transfer granola into a ziplock bag or airtight container (if any granola is in large chunks, carefully break it into smaller pieces, if desired). Add in dried fruit.
  • Enjoy!


Calories: 348kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Sodium: 93mg | Potassium: 255mg | Fiber: 4g | Sugar: 27g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1.8mg