Coconut Pecan Granola

This Coconut Pecan Granola is incredibly crunchy and packed with flavor! Enjoy it for breakfast or as a tasty snack any time of day.

Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast, Snack

Cuisine American

Servings 4 servings

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!

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.

Keyword Easy, Healthy, Homemade