This easy recipe for coconut pecan granola will be your new go-to! It clusters easily thanks to a combination of honey and coconut oil, with a hint of cinnamon and pinch of salt to bring out all the warm, nutty flavors. This is the granola we always keep in the pantry!
2018 was many things, but I’m happy to say that among them was the year I found the go-to granola.
I already posted this chocolate walnut granola recipe, which is a delicious treat based on the same basic concept and ratios. But, dare I say, we actually love this version without chocolate even more? It’s wild, I know, and sometimes I don’t even know who we are anymore. I guess granola made this way just doesn’t really need chocolate chunks to be crazy delicious.
I love it so much, and it’s so easy to make, even in very large quantities, that this was part of my Christmas presents for family and coworkers this past December!
What you’ll need to make homemade granola
Another thing that makes this recipe so darn lovable is the simplicity of what is in the ingredient list:
- Coconut oil
- Coconut chips (or flakes)
- Oats – use the old-fashioned rolled kind!
- Cinnamon and just a pinch of salt
All of these things have become pantry staples for us, because we can’t subsist without this granola for very long! It’s truly one of very few items that, if we run low, my husband will subtly call to my attention. He’s used to my constantly making new things, so this stands out.
I think it’s important to use unsweetened coconut here – there is plenty of natural sweetness from the honey, and the crunchiness of the chips is such a nice texture for granola!
I usually buy mine at Trader Joe’s (surprise, surprise..) but I see an enterprising soul has made them available on Amazon, as well!(affiliate link) Though they are cheaper in store, FYI.
A few other recipe notes
- This recipe also works well with maple syrup in place of the honey. Though I personally prefer it with honey, it’s not worth a separate run to the store if you only have syrup on hand!
- Be sure to let the granola dry on the baking sheet for at least 15 minutes after it bakes. This is when it “crunches up” and gets that perfect texture!
- You can break the granola into whatever size clusters you like best. I aim for tablespoon-sized pieces with some smaller bits sprinkled throughout. Whatever you do, the taste is the same!
I absolutely love that this recipe gives me perfectly clustered, perfectly sweet granola every time–and without egg whites or any other finnicky ingredients.
Tools for this recipe
I typically bake this on my all-time favorite small USA jelly roll pan–seriously, this thing has seen me through years and years of oven use and abuse, and is going strong–or my larger Chicago Metallic baking sheets for a double batch.
If you try this granola or any other recipe on the blog, please rate the recipe and leave a comment below. I love hearing from you, and other readers will benefit from your experience!
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Go-To Coconut Pecan Granola
- ¼ cup plus 2 tablespoons honey
- ¼ cup coconut oil
- 2 cups old fashioned oats
- ½ cup unsweetened coconut chips
- ½ cup pecans - chopped
- 1 teaspoon cinnamon
- pinch salt
- Preheat oven to 300 degrees F, and line a baking sheet with parchment paper or a silicone baking mat.
- Combine honey and coconut oil in a large microwave-safe bowl. Microwave for 30-60 seconds, then stir to combine.
- Add oats, coconut, pecans, cinnamon, and salt to the bowl. Stir well to evenly coat the dry ingredients with the melted honey and coconut oil.
- Spread mixture in an even layer on the baking sheet and bake for 30 minutes. Remove from the oven and allow to cool for at least 15 minutes. (Granola will be a bit soft when first removed from the oven, then get crunchy as it cools.)
- Use your hands or a spatula to break cooled granola into pieces of your desired size. Store tightly-sealed at room temperature for 2-3 weeks or in the freezer for 3-4 months.