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Coconut Banana Granola

Coconut Banana Granola

Coconut Banana Granola || Haute in Paradise || @hauteinparadise

It's been a about a week since I've been able to do anything for the blog. Sorry about that. I had to get packed and ready to go home back to San Francisco. I had taken a two week vacation that turned into a 6 month trip. Life happened and getting back on track was what this week was all about. 

When I called my uber I thought about what was in my fridge in my apartment. I knew there couldn't be anything still good in there. So I knew I needed to restock my pantry and my fridge asap. Luckily we are fortunate to live in a day and age with Uber, Good Eggs, and Google Shopping Express. While riding back into the city I ordered the basics from Costco, some home essentials from Target, and some amazing fresh produce and meats from Good Eggs. After all the ordering I still thought I didn't have anything to eat. Funny how a full fridge still equals nothing to eat. For breakfast I knew I wanted some granola. I could of ordered some great options but there is something so satisfying about creating your own favorite flavor. Enter Coconut Banana Granola. 

If this is your first time making homemade granola then you are really in for a treat. I'm pretty much obsessed with all things coconut, but this recipe only has a hint of the flavor so if you are not a coconut fan don't despair. If you truly hate coconut you can leave out the coconut flakes and the coconut oil and substitute extra olive oil in it's place. 

Coconut Banana Granola

Recipe Type: breakfast
Homemade and easy to make coconut banana granola.
Preparation Time: 0h, 15m
Cooking Time: h, 30m
Total Time: h, 45m
Yield: Serves 8

Coconut Banana Granola

3 cups of rolled oats

¼ cup of shredded coconut

2 large bananas mashed

 cup of maple syrup – real high quality

2 tablespoons of coconut oil

2 tablespoons of extra virgin olive oil

½ cup of pecans pieces – (pounded into small pieces)

1 teaspoon of vanilla bean paste

½ cup of organic brown sugar

1 teaspoon of pumpkin pie spice

½ teaspoon of cinnamon


1.     In a saucepan add mashed banana, olive oil, coconut oil, maple syrup, and vanilla bean paste. Stir and turn up the temperature to medium high. Making sure to keep stirring.  Mixture may bubble and spit so be careful.

2.     Turn on oven to 350 degrees Fahrenheit.  Line a cookie sheet with parchment paper.

3.     In a large mixing bowl add oats, nuts, coconut, brown sugar, pumpkin pie spice, and cinnamon.  Mix till thoroughly combined. Remove mixture off the stove and pour mixture into the oats. Using a rubber spatula gently mix till the oats are completely covered with banana goodness.

4.     Spread out evenly over the pan. Careful to pat it down to a similar thickness as well. Place in oven on a middle rack. Back for 15 minutes, then stirring the mixture carefully. Bake for another 15-20 minutes. The mixture should be slightly tanned but not browned. Remove the pan and let cool on the counter. The mixture will start to crispy up as it cools.

5.     Store in an airtight container. 

Coconut Banana Granola || Haute in Paradise || @hauteinparadise
Coconut Banana Granola || Haute in Paradise || @hauteinparadise
Coconut Banana Granola || Haute in Paradise || @hauteinparadise
Haute in Paradise || @hauteinparadise
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