Granola is a staple in many households, offering a versatile and nutritious start to your day or a satisfying snack any time. This Coconut Pecan Granola recipe combines the rich flavors of toasted pecans and coconut with the natural sweetness of honey and brown sugar, resulting in a delightful crunch that you won’t be able to resist. Whether sprinkled over yogurt, enjoyed with milk, or simply munched on by the handful, this granola is sure to become a favorite in your recipe collection.
Why This Coconut Pecan Granola Stands Out
What sets this Coconut Pecan Granola apart from others is the unique blend of flavors and textures. The pecans provide a satisfying crunch while also adding healthy fats and protein. The addition of shredded coconut gives a subtle tropical flair that pairs perfectly with the warm notes of cinnamon and the sweetness from honey and brown sugar. This granola is not only delicious but also packed with nutrients, making it a great choice for breakfast or as a midday snack. Plus, it’s incredibly easy to make at home, allowing you to control the ingredients and customize it to your liking.
Shopping List
- 3 cups rolled oats
- 1 ½ cups Fisher Nuts pecan halves
- 1 cup unsweetened shredded or flaked coconut
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- ¾ cup light brown sugar
- ½ cup honey
- ¼ cup coconut oil, melted
- 1 cup dried blueberries
Tools of the Trade
- Baking Sheet: For evenly spreading the granola while it bakes.
- Parchment Paper: To line the baking sheet, preventing sticking and making cleanup easier.
- Mixing Bowl: A large bowl helps combine all the ingredients thoroughly.
- Measuring Cups and Spoons: Essential for precise ingredient measurements to maintain the recipe’s balance.
- Spatula: To mix and spread the granola on the baking sheet.
From Start to Finish: Coconut Pecan Granola
Step 1: Preheat the Oven
Begin by preheating your oven to 325°F (160°C). This will ensure a consistent baking temperature for your granola, allowing it to crisp up perfectly without burning.
Step 2: Prepare the Baking Sheet
Line a large baking sheet with parchment paper. This will prevent the granola from sticking and make cleanup a breeze.
Step 3: Combine Dry Ingredients
In a large mixing bowl, combine the rolled oats, pecan halves, shredded coconut, ground cinnamon, and fine salt. Stir these ingredients together until they are evenly mixed.
Step 4: Mix Wet Ingredients
In a separate bowl, whisk together the light brown sugar, honey, and melted coconut oil until smooth and well combined.
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture over the dry ingredients. Use a spatula to mix everything together thoroughly, ensuring that the oats and nuts are evenly coated.
Step 6: Spread on Baking Sheet
Transfer the granola mixture to the prepared baking sheet. Spread it out into an even layer, pressing it down slightly to help it clump together as it bakes.
Step 7: Bake the Granola
Place the baking sheet in the preheated oven and bake for about 25-30 minutes, stirring halfway through to ensure even toasting. Keep an eye on it during the last few minutes to prevent burning.
Step 8: Add Dried Blueberries
Once the granola is golden brown and fragrant, remove it from the oven and allow it to cool completely. After cooling, stir in the dried blueberries.
Step 9: Store and Enjoy
Once cooled, transfer your Coconut Pecan Granola to an airtight container. Enjoy it with your favorite milk, over yogurt, or straight from the jar!
Dairy-Free/Gluten-Free Swaps
- Use gluten-free rolled oats to make this granola gluten-free.
- Replace honey with maple syrup for a vegan option.
- Ensure that the dried blueberries are gluten-free, as some brands may contain gluten.
Behind-the-Scenes Notes
Creating your own granola at home allows you to experiment with different flavors and add-ins. Feel free to swap out the pecans for almonds or walnuts, or add seeds like chia or flax for extra nutrition. This recipe can also be adjusted for sweetness by modifying the amount of brown sugar or honey used based on your personal preference.
- For an extra crunch, consider adding some pumpkin seeds or sunflower seeds.
- If you prefer a sweeter granola, increase the brown sugar slightly, but be cautious not to overdo it as it can affect the texture.
Make-Ahead & Storage
This Coconut Pecan Granola can be made ahead of time and stored for up to two weeks in an airtight container. It makes for a convenient breakfast or snack option throughout the week. Just be sure to keep it in a cool, dry place to maintain its crunchy texture.
- For longer storage, you can freeze the granola for up to three months. Just thaw it at room temperature before enjoying.
Ask & Learn
Can I substitute the pecans with other nuts?
Absolutely! You can use any variety of nuts you prefer, such as almonds, cashews, or walnuts. Just keep the total amount the same to maintain the balance of the recipe.
Can I use sweetened coconut instead of unsweetened?
While you can use sweetened coconut, it will increase the overall sweetness of the granola. If you prefer a less sweet granola, it’s best to stick with unsweetened coconut.
How do I make this granola clump together more?
To achieve clumps in your granola, make sure to press the mixture down firmly on the baking sheet before baking. Avoid stirring too much while it bakes, allowing it to form clusters as it cooks.
What’s the best way to serve Coconut Pecan Granola?
This granola is incredibly versatile! Serve it with milk, sprinkle it on top of yogurt, or enjoy it as a snack right out of the jar. You can even add it to smoothie bowls for some added crunch.
Next Up in Your Queue
Before You Go
Creating your own Coconut Pecan Granola is not only fun but also rewarding. With just a few simple ingredients and steps, you can enjoy a delicious and wholesome snack that’s tailored to your taste. Remember, the beauty of homemade granola lies in its versatility, so feel free to get creative with your add-ins and flavors. Happy baking!
Coconut Pecan Granola
Ingredients
- 3 cups rolled oats
- 1.5 cups Fisher Nuts pecan halves
- 1 cup unsweetened shredded or flaked coconut
- 1 teaspoon ground cinnamon
- 0.5 teaspoon fine salt
- 0.75 cup light brown sugar
- 0.5 cup honey
- 0.25 cup coconut oil melted
- 1 cup dried blueberries
Instructions
- Begin by preheating your oven to 325°F (160°C). This will ensure a consistent baking temperature for your granola, allowing it to crisp up perfectly without burning.
- Line a large baking sheet with parchment paper. This will prevent the granola from sticking and make cleanup a breeze.
- In a large mixing bowl, combine the rolled oats, pecan halves, shredded coconut, ground cinnamon, and fine salt. Stir these ingredients together until they are evenly mixed.
- In a separate bowl, whisk together the light brown sugar, honey, and melted coconut oil until smooth and well combined.
- Pour the wet mixture over the dry ingredients. Use a spatula to mix everything together thoroughly, ensuring that the oats and nuts are evenly coated.
- Transfer the granola mixture to the prepared baking sheet. Spread it out into an even layer, pressing it down slightly to help it clump together as it bakes.
- Place the baking sheet in the preheated oven and bake for about 25-30 minutes, stirring halfway through to ensure even toasting. Keep an eye on it during the last few minutes to prevent burning.
- Once the granola is golden brown and fragrant, remove it from the oven and allow it to cool completely. After cooling, stir in the dried blueberries.
- Once cooled, transfer your Coconut Pecan Granola to an airtight container. Enjoy it with your favorite milk, over yogurt, or straight from the jar!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Measuring cups and spoons
- Spatula
Notes
- For an extra crunch, consider adding some pumpkin seeds or sunflower seeds.
- If you prefer a sweeter granola, increase the brown sugar slightly, but be cautious not to overdo it as it can affect the texture.
- This granola can be made ahead of time and stored for up to two weeks in an airtight container.
