That Spicy Chick

Tropical Coconut Pecan Granola

This Tropical Coconut Pecan Granola is easy to make, incredibly delicious, and naturally sweetened with maple syrup. It’s full of toasty and crunchy oats, pecans, sunflower seeds, coconut flakes, and a tasty assortment of tropical dried fruit!

Front view of overfilled mason jar with granola, and scattered clusters around jar.

My favorite meal of the day has always been dinner. I mean, with tasty weeknight meals like this Spicy Chicken Penne Pasta, Spicy Pork Pad Thai, and Peanut Butter Chicken Curry happening in my kitchen every night, why would I love any other meal of the day more?!

I’ll tell you why. This Tropical Coconut Pecan Granola is why.

It’s:

  • Uber tasty
  • Toasty and crunchy
  • Coconutty and tropical fruity
  • AND naturally sweetened!

I’m completely obsessed with it. Like obsessed enough for breakfast to give some SERIOUS competition to dinner when it comes to my favorite meal of the day now!

Close up top view of granola in mason jar and baking tray with granola behind.

Why This Recipe Works

  • It’s made with pantry staple ingredients, which I’m pretty sure you’ve got most of on hand already, if not all.
  • Flexibility is king here. Sweeteners, fats, nuts, seeds, and add-ins can be substituted with whatever you might have on hand or prefer.
  • It’s naturally sweetened with maple syrup (you can use honey instead too) and dried fruits.
  • The toasty texture of the granola is light, yet filling. So you’ll be fueled for the morning without feeling too full or bloated.
  • Meal prep baby. A batch of this granola recipe will have breakfast (and maybe midday snack time too!) sorted for 1-2 weeks!

Ingredients

Labeled ingredients for Tropical Pecan Coconut Granola on wooden board.

(Full ingredient list and amounts are in the recipe card below.)

  • Oats: Use old fashioned rolled oats, and gluten-free old fashioned rolled oats if needed. Make sure your oats aren’t the quick cooking kind.
  • Nuts: I used pecans. But almonds, walnuts, macadamias, brazil nuts, hazelnuts, pistachios, or whatever else you love and have on hand will work.
  • Seeds: I used sunflower seeds. But pumpkin seeds, chia seeds, flaxseeds, etc. are all great options.
  • Desiccated Coconut: Totally optional, but recommended if you have it on hand and love coconut. 💛
  • Oil: I used extra light tasting olive oil to give the granola a nice and light, toasty texture. You can also use melted coconut oil for a slightly denser texture.
  • Sweetener: I used maple syrup here, but honey is great too.
  • Fine Sea Salt: If using table salt, you may need to use less.
  • Almond Extract: Or use vanilla extract.
  • Unsweetened Coconut Flakes: I used coconut flakes, but you could use unsweetened shredded coconut instead.
  • Tropical Dried Fruit: I buy and use a bag of Sunkist Premium Tropical Dried Fruits Blend for this granola recipe. It has a variety of tasty dried fruits – dried mango, dried pineapple, dried papaya, dried cranberries, and raisins. It tastes delicious, and saves time since the dried fruit is already in small pieces and you don’t have to chop anything. But you can use any dried fruits such as dried apricots, cranberries, raisins, banana chips, etc. if you have them on hand instead. Just chop the larger types into smaller pieces.

How to Make Tropical Coconut Pecan Granola

Here’s a quick overview of how to make this granola. (Full detailed instructions are in the recipe card below.)

1. Prep: Preheat your oven to 165°C/325°F/Gas Mark 3, and line a large baking tray with parchment paper.

2. Combine dry ingredients: In a large mixing bowl, toss together the oats, pecans, sunflower seeds, desiccated coconut (if using), and fine sea salt.

Collage of steps to combine dry ingredients for granola.

3. Combine wet ingredients: Stir together the extra light tasting olive oil, maple syrup, and almond extract in a measuring cup. Then pour into the bowl with the dry ingredients, and mix until everything is lightly coated.

Collage of combining wet with dry ingredients for granola.

4. Spread: Pour the granola mixture onto the prepared baking tray and spread into an even layer.

5. Bake: Bake for 22-24 minutes, stirring once halfway in between and pressing down with the back of a flat spatula to create a more even layer – this helps with forming clusters. Then remove the pan from the oven and sprinkle the unsweetened coconut flakes on top. Bake for another 3-4 minutes, until the granola is crisp and the coconut flakes have lightly toasted.

Collage of unbaked and baked granola on parchment paper lined baking tray.

6. Cool: Transfer the tray to a cooling rack and allow to cool completely (at least 40 minutes). The granola will continue to crisp up as it cools.

7. Break into clusters and add dried fruit: Once completely cool, break the granola into clusters and stir in the dried fruits.

Granola with pecans, coconut flakes, and dried fruit and spoon on parchment paper lined baking tray.

8. Enjoy! Enjoy with milk or Greek yogurt, or on its own as a snack. Or you can store the granola in a sealed airtight container in a cool dry area for 2-3 weeks.

Tilted front view of granola in mason jar. Baking tray with granola in the back.

Cook’s Tips:

  • Use honey and coconut oil for more clusters. Honey is stickier than maple syrup and will make the oats and other dried ingredients stick more to each other. Coconut oil will give the granola a denser texture than extra light tasting olive oil, and using it too will yield a more clustery granola.
  • Rotate the pan after stirring halfway through. Every oven is different. Some ovens have hot spots, such as the back part where the fan is. Rotating the pan when you return the stirred granola to the oven (so that the front is in the back) will promote even baking.
  • Use store-bought mixed tropical dried fruit blend for convenience.
Top view of granola in mason jar surrounded by clusters on backdrop.

FAQs

Can I make it gluten-free?

Simply use gluten-free old fashioned rolled oats to make the granola gluten-free.

Can I make it less sweet?

I recommend reducing the maple syrup to 1/3 cup if you’d like your granola to be less sweet. If you’d like to omit the sweetener entirely, note that without a binding agent, clusters will not form. It’ll still taste delicious even without the clusters though!

Can I add other flavorings?

Ground cinnamon, ginger, nutmeg, or pumpkin pie spice would be a great addition if you’d like to add a warming touch to this tropical granola.

Can I bake it at a higher temperature?

I have tried baking at a higher temperature (175°C/350°F/Gas Mark 4), but found that the granola started to burn around the edges around the 20 minute mark. The pecans in particular were borderline burnt, and I found the that 165°C/325°F/Gas Mark 3 worked better. That being said, every oven is different. You can give it a try at 175°C/350°F/Gas Mark 4 and see if the higher temperature works better for you. You may need to reduce the bake time.

Can I freeze granola?

Once completely cool, transfer to a freezer friendly bag and freeze for up to 3 months. When ready to enjoy, thaw at room temperature for about 10 minutes to allow the dried to soften before serving. I recommend freezing in individually portioned freezer bags so that you can thaw the number of portions that you need.

How long will granola stay fresh?

It should stay fresh for 2-3 weeks if stored properly. Store in a sealed airtight container in a cool dry area where moisture can’t get in and make it go stale.

Top front view of granola in mason jar, and close up of granola spread on baking tray. Text overlay "Tropical Coconut Pecan Granola".

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Tilted front view of granola in mason jar. Baking tray with granola in the back.

Tropical Coconut Pecan Granola

This Tropical Coconut Pecan Granola is easy to make, incredibly delicious, and naturally sweetened with maple syrup or honey. It’s full of toasty and crunchy oats, coconut flakes, your choice of nuts and seeds, and a tasty assortment of tropical dried fruit!

  • Author: Lavina
  • Prep Time: 5
  • Cook Time: 24
  • Total Time: 29 minutes
  • Yield: 21 1x
  • Category: Breakfast, Brunch
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
Scale

Ingredients

Instructions

  1. Prep: Preheat oven to 165°C/325°F/Gas Mark 3, and line a large rimmed baking tray with parchment paper (nonstick cooking paper).
  2. Combine dry ingredients: In a large mixing bowl, combine the oats, pecans, sunflower seeds, desiccated coconut (if using), and fine sea salt. Mix until evenly combined.
  3. Combine wet ingredients: Combine the extra light tasting olive oil, maple syrup, and almond extract in a measuring cup. Stir, then pour into the bowl with the dry ingredients mixture. Mix well, until everything is lightly coated.
  4. Spread: Pour the granola mixture onto the prepared baking tray and use a large flat backed spatula to spread into an even layer.
  5. Bake: Bake for 22-24 minutes, stirring once halfway in between and pressing down with the back of a flat spatula to create a more even layer – this helps with forming clusters. Rotate the pan so that the back is facing the front when you place the stirred granola back into the oven – this promotes even baking. Then remove the pan from the oven and sprinkle the unsweetened coconut flakes on top. Bake for another 3-4 minutes, until the granola is crisp and the coconut flakes have lightly toasted.
  6. Cool: Transfer the tray to a cooling rack and allow to cool completely (at least 40 minutes). The granola will continue to crisp up as it cools.
  7. Break into clusters and add dried fruit: Once completely cool, break the granola into clusters and stir in the dried fruits. (Note: This granola will have a few clusters only. See notes below if you’d like the granola to have more clusters.)
  8. Enjoy and store: Enjoy with milk or Greek yogurt, or on its own as a snack. Store the granola in a sealed airtight container in a cool dry area for 2-3 weeks.

Notes

  1. Nutritional information: This recipe yields about 10.5 cups. Nutritional information provided is based on ½ cup servings.
  2. Nuts: Raw unsalted pecans, almonds, walnuts, macadamias, brazil nuts, hazelnuts, pistachios, or whatever else you love and have on hand will work.
  3. Seeds: Raw unsalted sunflower seeds, pumpkin seeds, chia seeds, flaxseeds, etc. are all great options.
  4. Fine sea salt: Use less if using table salt.
  5. Use honey and coconut oil for more clusters. Honey is stickier than maple syrup and will make the oats and other dried ingredients stick more to each other. Coconut oil will give the granola a denser texture than extra light tasting olive oil, and using it too will yield a more clustery granola.
  6. Use store-bought mixed tropical dried fruit blend for convenience. I use a bag of Sunkist Premium Tropical Dried Fruits Blend, which has a variety of tasty dried fruits: dried mango, dried pineapple, dried papaya, dried cranberries, and raisins. It saves time, because you don’t have to chop anything. Note that some manufacturers add sugar to dried fruit. If you’d like to keep this granola refined sugar free, be sure to use a package of dried fruit with no added sugars.
  7. Can I make it less sweet? Reduce the maple syrup amount to 1/3 cup. If you’d like to omit the sweetener entirely, note that without a binding agent, clusters will not form. It’ll still taste delicious even without the clusters though.
  8. Can I add other flavorings? Ground cinnamon, ginger, nutmeg, or pumpkin pie spice would be a great addition if you’d like to add a warming touch to the granola.
  9. Can I freeze granola? Once completely cool, transfer to a freezer friendly bag and freeze for up to 3 months. When ready to enjoy, thaw at room temperature for about 10 minutes to allow the dried to soften before serving. I recommend freezing in individually portioned freezer bags so that you can thaw the number of portions that you need.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 222
  • Sugar: 9.9g
  • Sodium: 66.9mg
  • Fat: 12.4g
  • Saturated Fat: 2.9g
  • Unsaturated Fat: 9.1g
  • Trans Fat: 0g
  • Carbohydrates: 23.6g
  • Fiber: 3g
  • Protein: 3.1g
  • Cholesterol: 0mg

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

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