Coconut Pecan Granola

This coconut pecan granola is the kind of treat that fills your kitchen with a warm, toasty aroma and brings a smile with every crunchy bite. Packed with nutty pecans, toasty coconut flakes, and a hint of maple sweetness, it’s the perfect breakfast topper or anytime snack. Whether you sprinkle it over yogurt, pack it for a road trip, or munch by the handful, this granola is seriously addictive and beautifully simple.

Behind the Recipe

It all started with a craving for something crunchy, sweet, and just a little nutty. I remember standing in my kitchen one quiet morning, thinking of a way to use up some leftover pecans and coconut. A little of this, a little of that, and suddenly I had a tray of golden clusters coming out of the oven that disappeared faster than I could cool them. This granola was born out of a cozy weekend experiment and has stuck around ever since.

Recipe Origin or Trivia

Granola has roots tracing back to the late 19th century in the United States, originally crafted as a health food at sanitariums. Over the years, it evolved into a beloved staple, thanks to its portability, long shelf life, and wholesome ingredients. Coconut and pecans, both Southern kitchen favorites, add a uniquely warm, buttery touch to this version. The toasted coconut brings tropical vibes, while pecans offer that deep, caramel-like nuttiness that’s hard to beat.

Why You’ll Love Coconut Pecan Granola

There are so many reasons to love this simple granola, but here are a few highlights:

Versatile: Sprinkle it over yogurt, smoothie bowls, or enjoy as cereal with your favorite milk.

Budget-Friendly: Uses pantry basics and stretches far for multiple servings.

Quick and Easy: Just mix, bake, and cool—no fancy equipment or prep needed.

Customizable: Swap nuts, add dried fruits, or throw in chocolate chips for a fun twist.

Crowd-Pleasing: Crunchy, sweet, and nutty, it’s a hit with both kids and adults.

Make-Ahead Friendly: Keeps fresh for weeks when stored properly.

Great for Leftovers: Perfect for lunchboxes, road trips, or late-night snacks.

Chef’s Pro Tips for Perfect Results

Once you get the basics down, granola is all about technique. Here’s how to nail it every time:

• Press it down: After spreading on the baking sheet, press it firmly with a spatula. This helps create bigger clusters.
• Don’t stir too soon: Let it cool completely before breaking it up to keep those satisfying chunks intact.
• Low and slow: Bake at a low temperature to prevent burning and ensure even toasting.
• Use parchment paper: Makes cleanup a breeze and helps with even browning.
• Toss halfway: Give it a gentle toss midway through baking to ensure everything gets that golden touch.

Kitchen Tools You’ll Need

You don’t need much to make great granola, but these tools make it even easier:

Mixing Bowl: A large one to toss all your ingredients together.

Baking Sheet: A rimmed sheet helps contain everything as it bakes.

Parchment Paper: Prevents sticking and helps with even baking.

Measuring Cups and Spoons: Essential for getting your ratios just right.

Spatula: For mixing and pressing the granola flat before baking.

Ingredients in Coconut Pecan Granola

This granola brings together a few cozy pantry staples for an irresistible snack.

1. Rolled Oats: 3 cups. The hearty base that gives structure and crunch.
2. Chopped Pecans: 1 cup. Add buttery flavor and toasted texture.
3. Shredded Coconut: 1 cup, unsweetened. Gives a subtle sweetness and tropical aroma.
4. Maple Syrup: 1/2 cup. Natural sweetener that also helps bind the ingredients.
5. Coconut Oil: 1/3 cup, melted. Adds richness and enhances the coconut flavor.
6. Vanilla Extract: 1 teaspoon. Rounds out the sweetness with warmth.
7. Ground Cinnamon: 1 teaspoon. Adds cozy spice and depth.
8. Salt: 1/2 teaspoon. Balances the sweetness and brings everything together.

Ingredient Substitutions

This recipe’s flexibility means you can swap things out based on what you have.

Rolled Oats: Use quick oats for a finer texture.

Chopped Pecans: Try walnuts, almonds, or cashews instead.

Shredded Coconut: Flaked coconut works too, just keep an eye on it so it doesn’t burn.

Maple Syrup: Honey or agave syrup are great alternatives.

Coconut Oil: Melted butter or any neutral oil can be used.

Vanilla Extract: Almond extract for a deeper nutty flavor.

Ground Cinnamon: Pumpkin spice mix or nutmeg adds a seasonal twist.

Ingredient Spotlight

Pecans: These rich, buttery nuts toast up beautifully in the oven and add a caramel-like crunch.

Coconut Flakes: When baked, they become golden and crisp, adding both texture and a whisper of tropical flavor.

Instructions for Making Coconut Pecan Granola

Let’s dive into the process and bring that sweet, golden crunch to life in your own kitchen.

1. Preheat Your Equipment:
   Preheat your oven to 325°F (160°C) and line a rimmed baking sheet with parchment paper.
2. Combine Ingredients:
   In a large bowl, stir together oats, chopped pecans, shredded coconut, cinnamon, and salt. In a smaller bowl, whisk together maple syrup, melted coconut oil, and vanilla. Pour the wet mix into the dry and stir until everything is evenly coated.
3. Prepare Your Cooking Vessel:
   Spread the granola mixture onto the prepared baking sheet in an even layer. Press it down slightly using a spatula.
4. Assemble the Dish:
   Double-check that everything is spread out evenly. Pressing helps form clumps if that’s what you like.
5. Cook to Perfection:
   Bake for 25 to 30 minutes, stirring halfway through. Watch for the edges to turn golden brown.
6. Finishing Touches:
   Remove from oven and let cool completely without stirring to allow clusters to form.
7. Serve and Enjoy:
   Break into chunks and store in an airtight jar. Enjoy as a snack, cereal, or yogurt topping!

Texture & Flavor Secrets

The magic of this granola is all in the contrast. The oats bake up golden and firm, the pecans add a crisp crunch, and the coconut flakes toast just enough to bring a hint of chew. Maple syrup caramelizes gently in the oven, creating sweet clusters, while cinnamon weaves everything together with a cozy warmth.

Cooking Tips & Tricks

Here’s how to level up your granola game every time:

• Press the mixture down firmly before baking for extra clumps.
• Don’t rush the cooling—it’s key for texture.
• Store in a glass jar to keep it crunchy longer.
• Add dried fruit or chocolate chips after baking to avoid burning.

What to Avoid

Even simple recipes have their pitfalls. Here’s what to watch out for:

• High heat: Burns the coconut and ruins the flavor.
• Underbaking: Leaves it soft and chewy instead of crispy.
• Overmixing when hot: Breaks the clusters before they set.

Nutrition Facts

Servings: 10
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

This granola is the definition of make-ahead magic. Whip up a big batch and store it in an airtight jar or container for up to 2 weeks. For longer storage, pop it in the freezer for up to 3 months. It’s just as crunchy after a quick thaw! No need to reheat—just grab and go.

How to Serve Coconut Pecan Granola

There’s no wrong way to serve this gem. Layer it into yogurt parfaits, sprinkle it over smoothie bowls, pour on milk for a quick breakfast, or bag it up for road trip fuel. It also makes a charming homemade gift when packed in a jar and tied with twine.

Creative Leftover Transformations

Leftovers? Lucky you. Here’s how to mix things up:

• Press into bars with a bit of honey and chill for grab-and-go snacks.
• Use as a crumble topping for baked fruit or ice cream.
• Stir into pancake or muffin batter for a crunchy twist.

Additional Tips

To keep your granola tasting fresh and fabulous:

• Add dried fruit or extras like chocolate chips after baking.
• Mix in some chia or flaxseeds for a fiber boost.
• Use a mix of nuts and seeds for more flavor depth.

Make It a Showstopper

Want to impress? Serve your granola in clear jars, layered with Greek yogurt and fresh berries. For brunch, set up a granola bar with milk, fruit, and toppings like honey or almond butter. A rustic wooden tray and linen napkin go a long way for presentation.

Variations to Try

• Tropical Twist: Add dried pineapple, mango, and macadamia nuts after baking.
• Chocolate Cherry: Mix in cocoa powder before baking and stir in dried cherries and mini chocolate chips afterward.
• Pumpkin Spice: Swap cinnamon for pumpkin spice and add pepitas for a fall version.
• Nut-Free: Use sunflower seeds and pumpkin seeds instead of pecans.
• High-Protein: Add hemp hearts and sliced almonds for a protein-packed punch.

FAQ’s

Q1: Can I use sweetened coconut instead?

A1: You can, but it will add extra sweetness and may brown faster—watch it closely.

Q2: How do I make this granola clumpier?

A2: Press it down firmly before baking and don’t stir until completely cooled.

Q3: Can I double the recipe?

A3: Absolutely. Use two baking sheets and rotate them halfway through baking.

Q4: Is it gluten-free?

A4: Yes, just be sure to use certified gluten-free oats.

Q5: Can I use steel-cut oats?

A5: No, they won’t bake evenly and stay too hard.

Q6: How should I store it?

A6: In an airtight jar or container at room temperature.

Q7: Can I use olive oil instead of coconut oil?

A7: Yes, though it will change the flavor slightly.

Q8: How long will it stay fresh?

A8: Up to two weeks at room temp or three months frozen.

Q9: Can I make it less sweet?

A9: Try reducing the maple syrup by a few tablespoons.

Q10: Why did my granola turn out soft?

A10: It may not have baked long enough or wasn’t allowed to cool before storing.

Conclusion

There’s something so comforting about a homemade batch of granola. The golden crunch, the scent of toasted coconut, the warm hint of cinnamon—it’s a little taste of cozy you can keep on hand all week long. Trust me, this coconut pecan granola is worth every bite.

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