Banana and coconut is a wonderful flavour combination, and when you add honey and oats into the mix, it makes for a dreamy banana coconut granola recipe that’s far simpler and quicker to prepare than you might think.
The brilliant thing about granola is that it keeps for ages, so you can enjoy it morning after morning. It's amazing with fresh yogurt, fruit and a splash of milk!
This recipe is also far healthier than most packet cereals and comes in at a fraction of the cost of shop-bought granola, so why not give this easy and truly delicious recipe a go?
Here's how to make banana coconut granola.
Ingredients
- 250 g (8.8 oz) rolled oats gluten free if required
- 50 g (1.8 oz) banana chips roughly broken into 1-2cm pieces
- 25 g (0.9 oz) desiccated coconut or coconut chips
- 2 tbsp oil vegetable, coconut or olive oil will work (plus a little for greasing)
- 6 tbsp runny honey
Equipment
Instructions
Preheat the oven to 180C (160C fan).
Put the oats and banana chips in a bowl.
Add the desiccated coconut and oil.
Add the honey.
Mix until all of the ingredients are evenly combined.
Tip the mix into a greased tray.
Press down all over. The idea with this granola is to get nice clusters at the end.
Bake for 15-20 until lightly browned.
Remove from the oven and allow to cool completely, then break up into 1-2.5cm pieces.
Store your banana coconut granola in an airtight container to keep it fresh, serving into bowls whenever you're ready.
Enoy!
I like mine with yoghurt and a little fresh fruit, but it’s equally delicious with a splash of ice cold milk.
How will you eat yours?
Pointers, tricks and troubleshooting tips for the perfect banana and coconut granola
Is banana coconut granola easy to make?
Yes! This granola recipe is so simple and uses ingredients you likely have in the cupboard already. It’s great to bake a batch on Sunday giving you crunchy granola ready for the week ahead.
All you need to do is heat the oven whilst you weigh everything into the same bowl, give it a good stir so all the oats are evenly coated and then press into a greased oven tray.
Bake for about 15-20 minutes until light golden brown. Allow the granola to cool completely in the tray before breaking up into clusters. Store the granola in an airtight container ready for breakfast.
Will I need any special equipment for this banana coconut granola?
Nothing special is needed to create this delicious breakfast treat. You should be able to find everything you need in most kitchens.
To start you’ll need weighing scales and measuring spoons. A large bowl and spoon to mix everything together with. And finally, a non-stick baking tray to cook the granola on.
Head down to the recipe card below where there is a full list of suggested equipment.
Where can I buy desiccated coconut?
Desiccated coconut should be easy enough to find in the baking section of most supermarkets. It’s simply the flesh of the coconut that has been desiccated, which means gently heated and dried out to remove most of the moisture.
You can use either the finely shredded style or larger flakes of coconut if you prefer.
Do be mindful when shopping for desiccated coconut as some have added sugars so check the label and use one without added sugar.
How can I tell if honey has gone off?
When stored correctly honey can last a long time. There are a few natural features that mean honey keeps so well. It has a high sugar content, around 80%, and low water content so bacteria find it hard to multiply. It’s naturally slightly acidic, again making it hard for the nastiest to develop. And it also contains enzymes which the bees secrete during production that are natural preservatives.
Honey may go off if it’s not stored correctly, or if it’s exposed to contaminants, so don’t dip in that buttery knife, use a clean spoon to get at your honey. Make sure the lid is on securely so the honey isn’t exposed to moisture in the air. And store it somewhere cool and dark.
Over time runny honey may form into crystals, initially, this isn’t a problem but if left for a very long time this honey may not be safe to eat. More moisture can be absorbed when honey is in crystal form, increasing the risk of bacterial growth.
If your honey has gone hard you can melt it by popping the jar into some just-boiled water and leaving it for 5-10 minutes. Don’t be tempted to heat the honey up in the microwave to melt it, if it’s heated too high this will degrade the honey more quickly.
Always check the label and follow the guidance on your particular honey, there are so many different varieties that yours may have specific storage requirements.
Is banana coconut granola suitable for vegetarians?
All the ingredients for this banana coconut granola are totally vegetarian!
Double-check all of your ingredients labels to make sure that they are suitable for vegetarians. Don't forget to also check anything extra you intend to serve with your granola.
Is banana coconut granola suitable for vegans?
For this recipe, I’ve used honey to add sweetness and crunch to this banana coconut granola. So this wouldn’t be suitable for vegans. That said, you can easily use this recipe to create a vegan version by using agave or maple syrup instead of honey. Agave is a bit sweeter than honey so you may wish to use 1 tablespoon less.
Double-check all of your other ingredients labels to make sure that they are suitable for vegans. Don't forget to also check anything extra you intend to serve this granola with, vegan coconut yoghurt goes beautifully.
Is banana coconut granola gluten-free?
This banana coconut granola can easily be made gluten-free by using gluten-free certified oats. Oats are naturally gluten-free but can become cross-contaminated during production and packaging. It's best to use certified gluten-free oats if you are making this granola for someone who needs to avoid gluten.
Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to also check anything extra you intend to serve the granola with.
Is banana coconut granola keto-friendly?
As the main ingredient in this granola is oats there are around 30g of carbohydrates per serving. Unfortunately, this is probably too high to be workable for a keto diet.
Is banana coconut granola healthy?
This banana coconut granola is a great way to start the day, it contains around 13g of sugar which is a lot less than some store-bought granolas so should be enjoyed in moderation. Have yours with fresh fruit and yoghurt to set you up ready for the day. Be mindful of any extras you are adding to the granola like dried fruits as they contain natural sugars too.
Is banana coconut granola safe to eat while pregnant?
There’s nothing in this granola that would usually pose a risk if eaten during pregnancy.
Make sure all the ingredients are in good condition and the granola is prepared and stored safely and hygienically.
A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.
Is banana coconut granola suitable for babies and toddlers?
This granola is made using honey which the NHS advises not to give to babies and young children under the age of one. As it may contain harmful bacteria that babies are not yet able to digest. Check out the NHS website here for more detailed information.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
The NHS has some fantastic resources on their website on what to feed babies and young children.
What goes well with banana coconut granola?
I love having this granola in the cupboard to brighten up my morning. I usually have mine with yoghurt and fresh fruit like blueberries or slices of banana. Throw in some extra dried fruits, nuts or seeds for some added crunch. Simply enjoy with a splash of cold milk or if you’ve made a vegan version coconut yoghurt works beautifully too.
Can I make this recipe without honey?
The honey in this recipe is providing sweetness, flavour and is the all-important ingredient to create good granola clusters. If you need to avoid honey or prefer the taste of other plant syrups why not try using maple or agave syrup instead. Agave tastes sweeter than honey so you might want to use a little less.
I haven’t got desiccated coconut, can I use something else?
As the flavour combo for this recipe is banana and coconut, without the desiccated coconut you’ll be losing that flavour element.
You can use flaked or shredded coconut which would work just as well, you’ll end up with bigger bits of coconut throughout the mix.
If you don’t like coconut or don’t have any in the cupboard you could try adding ground or flaked almonds instead.
Can I add extra fruit or nuts to this banana coconut granola?
This recipe is so versatile, you can adapt it to whatever you have in the cupboard and people can add their own extra toppings to suit them.
When adding extras to be baked I like to layer them into the granola so they don’t burn in the oven. Put half the granola mix into the tray, sprinkle over your extra dried fruits or nuts and then add in the rest of the granola mix before pressing everything down with the back of a spoon or spatula. That way you hopefully won't end up with dried out burnt raisins.
Things like dried fruits, nuts and seeds can also be added after the granola has been baked.
For an extra special treat you could add chocolate chips, but make sure the granola has cooled completely first or they will melt!
If you’ve made my pink ombré cake you might have some freeze-dried berries leftover that you could throw in too.
How should I store my banana coconut granola?
Once cooled, and crumbled into granola chunks transfer it to an airtight container. I like to use a big jar. Keep the granola somewhere cool and dark, the cupboard or pantry would be perfect.
How long does this banana coconut granola keep?
When stored correctly this granola will keep for 2-3 weeks, though a batch is usually long gone before then in our house.
Can I leave this banana coconut granola out on the counter?
No, once cooled it's important to keep your banana coconut granola in a sealed container to stop it from going stale. Find a cool spot out of direct sunlight to keep the jar so your granola stays fresher for longer.
Can I make banana coconut granola ahead?
As you need time for the granola to cool before you can break it up into clusters it's a great one to make ahead.
If I've got the oven on for something else I might even make a batch whilst dinner is cooking so it’s ready to enjoy for breakfast the next day.
This granola keeps well in a jar so you can easily make it ahead.
Can I keep this banana coconut granola in the refrigerator?
Some store-bought granolas advise keeping them in the fridge as they may contain fresh ingredients that need to be in the fridge. This granola is fine just in an airtight container in the pantry.
Can I freeze banana coconut granola?
Another great way to keep this granola fresh and last for ages is to freeze some. Make sure to freeze on the day of making so it's being kept at its freshest.
Once the granola has cooled and been broken into clusters, tip them into a freezer bag or container and label it with the date and flavour granola.
The granola will keep in the freezer for up to two months. It thaws out pretty quickly so either get some out the night before or just get out what you need first thing in the morning and it should be ready to eat in about half an hour. Once thawed out, don't re-freeze.
Can I make banana coconut granola in a different quantity?
If you want to make more or less of this banana coconut granola then go right ahead.
Look for the recipe card below. You'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.
All the ingredient quantities will update automatically for you so that everything is in the right ratios. Remember if you’re making more spread it over two oven trays if you need to so the granola isn’t too thick in the tray.
Can I make this banana coconut granola into individual portions?
Granola is definitely the kind of recipe that is easier to make in a big batch and divide into individual portions for serving.
Sometimes I divide our granola into separate jars then we can add any extra nuts or dried fruits that we fancy so everyone has their own special breakfast.
Can I make banana coconut granola in a different tin/tray?
You can use any large non-stick oven tray to make your granola in. Use a tray with shallow sides rather than a flat baking sheet so the granola doesn’t escape off the edges!
If you’re worried about the granola sticking to the tray you could line it with parchment paper.
Can I make banana coconut granola in a stand mixer such as a KitchenAid or Kenwood Mixer?
This granola doesn’t take much mixing, all the ingredients are piled into one bowl and mixed together.
If you find it easier to use a free-standing mixer then go right ahead. Use the paddle attachment and make sure to scrape down the bowl and paddle if the granola mix is stuck to them.
Can I make banana coconut granola with a food processor?
Some granola recipes that involve a lot of chunky whole nuts might require a food processor but we’re keeping it simple here. Using a food processor will likely make the mixture a bit too dusty to create the desired granola clusters. Best just to stick to a bowl and spoon for this one.
How can I make sure my banana coconut granola is perfectly cooked?
This granola recipe is tried and tested, and I’ve hopefully perfected it so you get amazing granola the first time. Here are a few extra tips to help you achieve those golden delicious crunchy clusters.
Oats - the main ingredient in this granola is oats, these need to be rolled oats, so you get lovely whole oats to crisp up and crunch with the honey. Using instant porridge oats for example wouldn’t work as they are far too fine.
Extras - if you are playing around with the recipe and using different dried fruits or nuts see the note on the recipe card for instructions on how to layer up your granola to avoid burnt raisins!
Mix - once all the ingredients are weighed out into the bowl make sure to mix them really well so all the oats are evenly coated.
Tray - use a well-greased non-stick tray large enough for the granola to be nestled closely together but not spread too thickly like a flapjack. Remember to press down the granola with a spatula or back of the spoon to help create those clusters.
Oven - with quite a thin layer of granola spread on the tray it’s important the oven isn’t too hot ensuring your granola nicely toasts rather than burns to a crisp. Preheat the oven and bake until the granola is lightly golden brown.
Cooling - waiting for the granola to cool in the tray is key, this gives the honey time to set and firm up with the oats and other ingredients creating those distinctive granola clusters. Be patient and wait until it's completely cool before breaking up the oaty party.
Storage - keeping the granola in an airtight container to stop it from going stale. Storing it in the cupboard or pantry is ideal so it’s somewhere cool and dark too.
Why did my granola turn out dry and burnt?
With such a thin layer of crumbly oats on the tray, it’s easy to burn granola if the oven is too hot, or if it’s left in too long.
Check your oven is set correctly, taking into account if it is a fan assisted oven. Keep in mind that if the oven has been on for a long time it might actually be hotter than the dial suggests as the oven continues to get hotter the longer it is on.
Setting a timer is always a good idea when baking, this granola takes no more than 20 minutes to bake to perfection. Check it after 15 minutes to see how it's getting one. You might want to turn the tray around if you find the front or back of your oven gets hotter. The granola should be lightly golden brown all over, it will continue to firm up as it cools.
Adding extra dried fruit and nuts can also be a problem, if they are all on top they will likely dry out and burn ruining the rest of the granola. I use a layering trick to help avoid this. Put half the oat mix into the tray, sprinkle over your nuts and dried fruits and then cover with the remaining oaty mix, pressing down. This should protect most of those juicy raisins from drying out in the oven.
Why did my granola turn out pale and soft?
The granola will still feel soft when it first comes out of the oven. Once you give it time to cool it should firm up.
Make sure to weigh out all the ingredients carefully so you get the right amounts of everything.
Preheating the oven will help ensure the granola is cooked well, check the oven has come up to temperature before you put the granola in.
If after 15 minutes of cooking the granola still looks really pale, pop it back in for another 5 minutes until lightly golden. You need to make sure the granola is cooked for long enough to bake the oats and honey together.
How can I add/change the flavours in this granola?
You can really go wild with adapting this recipe to suit your taste and whatever is in the cupboard. Flavours can either be added and baked in with the granola or sprinkled on top as extra fresh toppings. You can replace the banana chips and coconut, or add extra complementary flavours.
Try not to overload the granola mix so keep it to around 50g or less per addition depending on what it is, for example, seeds are lighter than dried fruit so you can use less. Here are a few ideas to get you going:
- Dried fig, walnuts and pumpkin seed, chop up the figs and add in the extras using the layering technique found on the recipe card notes.
- Orange zest with pecan and chocolate chips, add the zest of one orange into the oaty mix, layer in the pecans, and add the chocolate chips once the granola has cooled.
- Dried apricot, cranberry and almond, chopped up and added using the layering technique found on the recipe card notes.
The list of extra nuts, seeds and dried fruit is seemingly endless, have a look and see what you have in the cupboard.
Spices can also be added to the granola if you want, try adding ½ teaspoon of cinnamon or ground ginger. If the kids won’t be eating this granola you can also add a pinch of salt which will help bring out all the flavours and works so well at livening up plain oats.
And the fun doesn’t stop there once you’ve perfected the granola mix you can serve it with lots of different things too. Coconut yoghurt is a real winner if you like an extra coconut hit. Try some fresh fruit sliced up on top or some frozen berries for an icy burst of freshness.
Print this coconut granola recipe for later
Here's the recipe for homemade coconut and banana granola again in a printable format.
Banana coconut granola recipe
Ingredients
- 250 g (8.8 oz) rolled oats gluten free if required
- 50 g (1.8 oz) banana chips roughly broken into 1-2cm pieces
- 25 g (0.9 oz) desiccated coconut or coconut chips
- 2 tbsp oil vegetable, coconut or olive oil will work (plus a little for greasing)
- 6 tbsp runny honey
Instructions
- Preheat the oven to 180C (160C fan, 350F). In a bowl, add the oats, banana chips, desiccated coconut, oil and runny honey.
- Mix until all of the ingredients are evenly combined.
- Press the mix into a greased tray. The idea with this granola is to get nice clusters at the end.
- Bake for 15-20 until lightly browned.
- Remove from the oven and allow to cool completely, then break up into 1-2.5cm pieces. Store in an airtight container to keep it fresh.
Video
Notes
- Make the mix without the sultanas/raisins/currants
- Pour half the oat mix into the tray and spread out
- Scatter the sultanas/raisins/currants on
- Sprinkle the remaining oat mixture on top
- Press down and bake as usual
Nutrition
Pin this coconut granola recipe for later
More granola breakfast recipes to try
Want even more inspiration for a granola breakfast? Try this roundup of exciting ways to use granola.
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Ren Behan says
Lovely, I do like making my own granola, much easier to control sugar/sweetness levels. Lovely post. Haven't seen your Avon blog so I'll pop over and have a look, too.
Jeanne Horak-Druiff says
Granola - another of those things I love to eat but never make for myself! I'd leave out the banana (yes, I'm the saddo that picks the dried banana bits out of shop-bought granola too...) but other than that I love the sound of this, and it's so easy to make. Thanks for sharing :)
Jo of Jo's Kitchen says
This looks very yummy! xx
becky says
Ooh that looks scrummy Emily