Go-To Coconut Pecan Granola
An easy recipe for coconut pecan granola that clumps easily thanks to a combination of honey and coconut oil, with just a hint of cinnamon.
- 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.
Calories: 246kcal, Carbohydrates: 24g, Protein: 3g, Fat: 16g, Saturated Fat: 9g, Sodium: 3mg, Potassium: 133mg, Fiber: 3g, Sugar: 9g, Calcium: 19mg, Iron: 1.2mg
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