This Coconut Pecan Granola is a flavorful, crunchy, and just lightly sweetened with maple syrup. This gluten-free, refined sugar-free, and vegan granola is perfect for stirring into your yogurt, serving with milk or eating on its own as a snack.
*2018 Update* Oh man, you guys…this post is making me feel OLD because it was first published on June 24th, 2012. That’s almost SIX years ago, meaning I was a little bebe who had just finished my first year of college. It’s one of the first granola recipes I ever posted on this little website of mine (now there’s, um…more than a few). It still holds up as a winner, though I did make a couple little changes to the recipe to make it simpler – nothing to take away from it’s delicious flavor, though!
As I usually do, I’m leaving the text below the same as when I originally posted it, and just updating the photos. Nostalgia doesn’t let me delete my old words, even though they sometimes make me cringe. I hope you enjoy the new photos for this old recipe! Sending you lots of love and deliciousness!
As I’m sitting here writing this, I’m eating handfuls of this granola. Yes, I know, it’s two hours before dinner and I’m going to get full. Guess what? I don’t even care. This granola is so good and so addictive, that I just can’t stop eating it!
I’m a granola fiend, and I’ve always loved it, but once I started making my own, there was no going back to the almost-stale, too-sweet, practically-a-candy-bar granola that you find in most grocery stores. Yeah, you can find “homemade”-style granola at lots of breakfast restaurants and cafes, but a 1/2 pound bag goes for $10 a pop! Who needs to spend that much money on granola, when you can make it yourself, personalized just how you like it, for so much cheaper?
I don’t! I much prefer to spend my money on fun things like new food photography props, artisan chocolate, and high heels (because what more does a food blogging girl need?).
Back to granola, this recipe is extremely versatile. Not a pecan person? Sub almonds or walnuts. Don’t like sunflower seeds? Use more pumpkin seeds. You could even add some dried cherries, dried cranberries, or raisins after it cooks, I wanted to keep mine dried fruit-free. Feel free to throw in some if you want though!
Also, the lack of refined sweeteners leaves out that sickly sweet, candy-like taste that some “granolas” have. Now, in my opinion, granola is a healthier food, so why do you want it packed with bad-for-you oils and refined sugars? You don’t, is the answer. This recipe, while not low-calorie, is full of healthy fats and can satisfy your sweet tooth without leaving your teeth numb from sugar.
I hope you like this granola as much as much as I do, and be sure to try and resist scarfing it all down yourself before you can share with your friends and family (sorry Lori!). Hope you enjoy :)
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Coconut Pecan Granola
This Coconut Pecan Granola is a flavorful, crunchy, and just lightly sweetened with maple syrup. This gluten-free and refined sugar-free granola is perfect for stirring into your yogurt or serving with milk, or eating on its own as a snack. Course Breakfast, Snack Cuisine American Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 24 servings Calories 153 kcal Author RachelIngredients
- 2½ cups gluten-free rolled oats
- 1½ cup unsweetened coconut flakes
- 1 cup pecans roughly chopped
- ⅓ cup pumpkin seeds
- ¼ cup raw sunflower seeds
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- ⅓ cup coconut oil melted
- ½ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 300ºF. Line a large baking sheet with parchment paper or a silicone baking liner.
- In a large bowl, combine oats, coconut flakes, pecans, pumpkin seeds, and sunflower seeds. In a smaller bowl or liquid measuring up, mix together remaining ingredients and stir until fully incorporated. Pour wet ingredients into dry ingredients and stir together until the dry ingredients are completely coated.
Pour mixture onto prepared pan and spread into an even layer. Bake for 45-55 minutes, rotating the pan halfway through to ensure even cooking. Remove from oven and allow to cool entirely (I like to press mine down a bit right when it gets out of the oven so I get chunky granola, depends on your preference).
When it's fully cooled, transfer to an airtight container to store for up to a month, if it lasts that long! Will last even longer in the refrigerator or freezer.
