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Coconut marries chocolate to create big crunchy clusters in this pecan coconut 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 likely already have sitting in the pantry.
This pecan coconut granola 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…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.
Ingredients for Pecan Coconut Granola
If you like coconut and chocolate together you will definitely like this pecan coconut granola. The coconut oil adds another dose of coconut flavour, 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.
For this granola you’ll need:
- rolled oats
- unsweetened coconut flakes
- chopped pecans
- pepitas
- coconut oil
- honey
- vanilla extract
- dark, semi-sweet chocolate
Sometimes I will 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.
Directions for Coconut Granola
You can absolutely have this granola done in under and hour, and its mostly hands off!
1. In a large mixing bowl, combine together the rolled oats, coconut, pecans and pepitas. In another bowl, whisk together the melted coconut oil with the honey, before whisking in the vanilla extract.
2. Add the wet ingredients to the dry, and stir together until all of the ingredients are coated evenly with the honey and oil mixture. Spread the mixture on to a large baking sheet lined with parchment paper or a silicone baking mat.
3. Bake the granola for 40 minutes, stirring every 15 minutes or so. Once browned and fragrant, remove the granola from the oven. Allow the granola to cool for 15-20 minutes before adding in the chocolate chips and stirring to combine.
Cool completely before storing in an airtight container!
Recipe Tip
- If you like big, chocolate clusters, add the chocolate to the granola immediately after removing the tray from the oven and stir to allow the chocolate to melt slightly.
- The granola comes out of the oven fairly soft, but will get much crunchier after cooling down.
What To Eat With Pecan Coconut Granola
This granola is a PERFECT snack all on its own, but it’s delicious added to cereal or stirred in to vanilla Greek yogurt. I often make the kids breakfast consisting of yogurt and this granola, with some fresh fruit on top. They love it!
You could also add it on top of a smoothie bowl or with dried fruit and warmed milk.
Some of my other favorite granola recipes from the blog:
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Coconut Pecan Granola
- Total Time: 45 minutes
- Yield: 4 cups 1x
Description
Coconut marries chocolate to create big crunchy clusters in this pecan coconut granola! Perfect for breakfast, dessert or any time!
Ingredients
- 3 cups old-fashioned rolled oats
- 3/4 cup large unsweetened coconut flakes
- 1 cup chopped pecans, or other nut of choice
- 1/4 cup pepitas
- 1/3 cup coconut oil
- 1/3 cup honey*
- 1 tsp pure vanilla extract
- 4 oz chopped dark, unsweetened chocolate
Instructions
- Preheat oven to 300 degrees and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, mix together the oats, coconut, pecans and pepitas in a large bowl. In another large microwaveable bowl, add coconut oil and honey and heat in 30 second increments, until the oil is melted. Add the vanilla extract to the oil and honey mixture. Mix together.
- Add the dry ingredients to the wet and toss to coat evenly. 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.
- 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
* You may substitute agave syrup for the honey; use 1/4 cup plus 2 tbsp.
**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
Yum!! Can’t wait to try this for the granola lover in my house!
I love the granola on my morning yogurt. I made the doughnuts this morning with the girls. The fresh strawberries make them soooo tastey! Thanks for the recipes Katie❣
The granola is SO good with yogurt, I agree. I bet the girls enjoyed the donuts!! I’m so glad you like them!