Coconut Pecan Granola

Coconut marries chocolate to create big crunchy clusters in this coconut pecan granola! Perfect for breakfast, dessert or any time!

*Please note* this post was originally published in 2017. I’ve since redone the text but the recipe remains the same!

Are you ready? I promised myself I wasn’t going to use words like “the best ever” to describe my recipes, but really, this IS the best ever granola recipe. Don’t get me wrong, this is not the healthiest granola but it’s also not terrible for you and you HAVE to feel good about eating something that doesn’t come prepackaged from the store. Plus, it’s wicked easy to whip up and consists of ingredients that you will most likely already have sitting in your pantry.

This is a recipe I made very often in the first few months of my second son, Walter’s, life. It comes together so quickly that it’s great for when you’re short on time, or in between naps, diaper changes, nursing sessions, nose wiping…you know. The usual Mom stuff. Granola is kind of a staple in our house; it’s such an easy snack for any time of the day.  

If you like coconut and chocolate together (mmm, Bounty bars….) you will definitely like this coconut pecan granola. The coconut oil adds another dose of coconut flavor, and mixing it with the honey provides just enough hold to create nice granola clusters. The pecans add a nice buttery texture that goes so well with the coconut and chocolate.

Sometimes I add ground flax or hemp hearts to give it a bit of a nutritional boost, and you could definitely play around with other mix-ins such as pepitas, cranberries and sunflower seeds.

How do you make coconut pecan granola?

You start this recipe by melting coconut oil together with the honey in the microwave until smooth. Add it to a big bowl filled with oats, coconut, pecans and pepitas. Make sure all of the ingredients are coated evenly with the honey/oil mixture, and then spread the mixture onto a large baking sheet lined with parchment paper or a silicone baking mat.

The granola will take about 40 minutes total in an oven preheated to 300 F, but be sure to stir it around every 15 minutes or so.

How do you make big granola clusters?

By letting the granola cool down completely before breaking it into pieces or stirring it, you’ll get some big crunchy clusters! Also, adding the chocolate to the granola while it is still warm and then stirring it around a bit will create some really giant clusters!

If you prefer not to have as many large clusters of chocolate in your granola (this made me laugh out loud just saying this) you can add the chocolate after the rest of the granola has cooled down and give the granola a few stirs as it cools down. I prefer to mix it in while the granola is still warm.

The granola comes out of the oven fairly soft, but will get much crunchier after cooling down. I usually eat – I mean DEVOUR this granola in front of the TV as a bedtime snack. My husband and I often fight over the larger clusters of chocolate. It’s also great with milk or as a mix-in with greek yogurt and fruit for a mid-morning snack.  

The granola will keep for a couple of weeks in an airtight container on the counter.

Ok, you try it and you tell me if I’m right. Is it the best ever!? I would argue it is.

Some of my other favorite granola recipes from the blog:

• cranberry pecan granola
• peanut butter granola
• Nutella walnut granola

Coconut Pecan Granola

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• Total Time: 45 minutes
• Yield: 4 cups 1x

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Description

Coconut marries chocolate to create big crunchy clusters in this coconut pecan granola! Perfect for breakfast, dessert or any time!

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Ingredients

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• 1/3 cup coconut oil
• 1/3 cup honey
• 3 cups old-fashioned rolled oats
• 3/4 cup large unsweetened coconut flakes
• 1 cup chopped pecans, or other nut of choice
• 4 oz chopped dark, unsweetened chocolate
• 1/4 cup pepitas
• 1 tsp pure vanilla extract

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Instructions

1. Preheat oven to 300 degrees and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Add coconut oil and honey to a large, microwave safe bowl and heat in 30 second increments, until the oil is melted. Add the vanilla extract to the oil and honey mixture. Mix together the oats, coconut, pecans and pepitas in a large bowl. Add the dry ingredients to the wet and toss to coat evenly.
3. Spread the granola mixture evenly onto the baking sheet and place in the oven for 40 minutes, or until golden brown. Stir the mixture every 15 minutes.
4. Immediately after the granola comes out of the oven, add the chocolate chunks and using a large wooden spoon, stir to combine or until almost melted. Allow the granola to cool; it will get crunchier as it cools down.

Store in an airtight container at room temperature for up to 2 weeks (if it lasts that long)!

Notes

1. You may substitute agave syrup for the honey; use 1/4 cup plus 2 tbsp.
2. You may also wait until the granola cools before adding the chocolate to the mixture. I like the larger chunks that the melted chocolate creates but this is personal preference.

• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Category: breakfast
• Method: oven bake
• Cuisine: american

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