Prep time: 10 mins
Cook time: 1 hour
Total time: 1 hour 10 mins
2½ cups coconut chips
1½ cups shredded coconut
2 tablespoons coconut oil
2 tablespoons maple syrup
1 small banana
1 teaspoon cinnamon
Preheat the oven to 150°C.
Place the coconut chips and shredded coconut into a large bowl and mix lightly.
In a small saucepan over a low heat, melt the coconut oil and maple syrup.
Mash the banana with a fork. Add the coconut oil and maple syrup along with the cinnamon. You should have half a cup of sweet, sticky paste.
Using 2 spoons, mix thoroughly so that all the coconut is coated.
Spread the coconut evenly onto the base of a non-stick slice tin (or line the base of a tin with parchment paper), and give it a shake to settle.
Bake for 30 minutes, then give it a toss. Turn the oven down to 100°C and bake for another 45 minutes. Keep and eye on it, and turn the temperature down if it looks like it's turning too brown. When the timer sounds, turn the oven off and let the granola cool completely. Don't worry if it still seems a bit soft. It firms up and becomes crunchy as it cools.
When cold, if it isn't as crisp as you'd like it to be, simply bake for another 30 minutes at 100°C.
Store in an airtight container.
Serve with fruit and coconut yogurt.