Coconut Pecan Granola is a flavorful, crunchy granola made from rolled oats, shredded sweetened coconut, chopped pecans, and maple syrup. It’s perfect for topping yogurt and fruit or enjoying straight from the jar.
The combination of sweet coconut and toasty pecans gives this granola a rich, satisfying texture. It’s easy to make, stores well, and is a budget-friendly, healthier alternative to many store-bought granolas. Make a double batch to gift or to keep on hand for quick breakfasts and snacks.
How to make homemade granola
Start with rolled oats as the base, then customize with seeds, nuts, or grains—chia, flax, or quinoa add extra nutrition and texture. You’ll bind the dry ingredients with a liquid sweetener and oil; maple syrup and a neutral oil like canola work well, but honey, agave, or other oils are fine substitutions.
Sweetness can be adjusted with brown sugar, sweetened coconut, or natural sweeteners, or left out entirely. Add any nuts to the dry mix before baking so they toast along with the oats.
Bake low and slow for the best crunch: expect roughly 60–75 minutes in the oven, stirring every 15 minutes to ensure even browning. The granola is done when it turns a light golden brown and crisps up.
After it cools, stir in any delicate add-ins such as dried fruit, chocolate chips, or seeds—adding these before baking can dry them out or melt them.
How to store granola
Store homemade granola in an airtight container at room temperature for up to a week. Because nuts can become rancid faster at room temperature, keeping the granola refrigerated will maintain freshness longer—store in the refrigerator for up to a month. You can also freeze granola in an airtight container for longer-term storage and scoop a handful straight from the freezer when you need it.
Coconut Pecan Granola Recipe
This homemade Coconut Pecan Granola yields about 5–6 cups, enough to keep in the pantry or fridge for several breakfasts. It’s simple to prepare and relies on common pantry ingredients.
Combine rolled oats, shredded sweetened coconut, chopped pecans, and brown sugar in a large bowl. Stir in maple syrup, oil, and a pinch of salt to coat everything evenly. Spread the mixture in a single layer on a baking sheet for even toasting.
How to bake coconut pecan granola
Preheat the oven to 250°F (about 120°C). Spread the granola evenly on a baking sheet and bake low and slow for 60–75 minutes, stirring every 15 minutes. Frequent stirring prevents hot spots and creates a consistent golden color and crisp texture. Watch carefully toward the end so you don’t overcook the coconut or pecans.
Once the granola is evenly toasted and crunchy, remove it from the oven and let it cool completely on the sheet. Cooling allows clusters to form and gives the granola its final crispness. After it’s cool, store in an airtight container in the refrigerator for best freshness.
Make-Ahead Breakfast Recipes
This granola pairs well with many make-ahead breakfasts. Try it with baked egg cups, overnight oats, or smoothie bowls for easy morning meals. It also makes a thoughtful homemade gift when packed in a pretty jar.
I hope you enjoy this Coconut Pecan Granola. Leave a note if you try the recipe and adjust flavors to suit your taste—swap oils, nuts, or sweeteners as desired. Enjoy!
Coconut Pecan Granola
Ingredients
- 3 cups rolled oats
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- ⅓ cup brown sugar
- ⅓ cup maple syrup
- ¼ cup canola oil
- ½ teaspoon salt
Instructions
- Preheat oven to 250 degrees. In a large bowl, mix together the rolled oats, coconut, pecans, and brown sugar.
- Drizzle in maple syrup, oil, and salt. Toss well to combine, then spread mixture evenly over a baking sheet.
- Bake for 60–75 minutes, stirring every 15 minutes. The granola is done when golden and crisp. Let cool completely, then store in an airtight container in the refrigerator.
Notes
Nutrition
Carbohydrates: 22 g |
Protein: 3 g |
Fat: 13 g |
Saturated Fat: 4 g |
Sodium: 78 mg |
Fiber: 3 g |
Sugar: 9 g
