This mix of Surfer Granola brings you the island vibe with coconut flakes, macadamia nuts, coconut sugar and banana chips. It’s great by itself as a snack, or sprinkled over yogurt and fruit for a delicious and healthy breakfast.
If you’ve been following along on instagram, you’ll noticed we started meal prepping recently. It has been sort of a life saver during the week, especially during these hot months not having to stand in the kitchen after a long day of work. My favorite things to prep is obviously breakfast, because it means scones, muffins, and this Surfer Granola which contains not just one but three types of coconut: coconut flake, coconut sugar, and coconut oil!
Originally, I wanted to use dried pineapple in the mix for the ultimate tropical vibe. However, did you know how sweet dried pineapple is? It tasted just like a cube of sugar! I couldn’t find any that was natural and unsweetened, so I opted for banana chips instead. If you know me, you know I love my sweet, but it has to be just right, and not losing-my-tooth-sweet.
How to Make Surfer Granola
This is one of the easiest recipes you will ever make. The only thing to watch for is to stir often so you don’t burn your granola. As usual, mix all your dry ingredients together, except for the banana chips. Mix your wet ingredients together and add to the dry mix, combine thoroughly and bake until golden brown.
There are three types of unsweetened coconut you can get at the store: coconut chips, coconut flakes and shredded coconut. Chips are the largest pieces (great for snack as well!), flakes are the one you want here since they are about the same size as the rolled oats, and shredded coconut is too small. I have some coconut chips left so I just chop them up in a food processor into flake size.
One of my favorite things to do with this Surfer Granola is to make yogurt parfait. I’ve been adding all kind of fruit compote, coconut yogurt and granola in a jar for breakfast, and it’s just delicious. The trick to keep the granola crispy is not to add it directly on top of the yogurt. We add a piece of plastic wrap to the top of the jar, with enough excess to make a bowl shape, add the granola in there, close the jar lid as usual, and voila! It’s also great as a snack on its own, tossed with a few chocolate chips, or fresh fruits. So good!
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 1 ½ cup rolled oats
- ¾ cup macadamia nuts - chopped
- ¼ cup sliced almond
- ½ cup unsweetened coconut flake
- 3 tablespoon coconut sugar
- A pinch of kosher salt
- 3 tablespoon maple syrup
- 2 tablespoon coconut oil - melted
- ½ cup banana chips - broken up
- Preheat oven to 300°F.
- Combine oats, macadamia nut, almond, coconut flake, sugar and salt in a large bowl and mix with a spatula until evenly distributed.
- In a small bowl, whisk together maple syrup and melted coconut oil until combined.
- Drizzle the coconut oil mixture over the dry mixture and stir with a spatula until well mixed.
- Spread granola mixture on a baking sheet and bake for 25 - 30 minutes, stirring within the first 10 minutes and then every 5 minutes after that to achieve even browning.
- Remove from the oven when finished, and transfer to a large bowl. Add the banana chips and mix until evenly distributed.
- Store in an air tight container or jar.
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