Pecan + Coconut Granola

Freshly baked granola on a sunny morning, it really doesn’t get much better than that…

But can we get something clear first? Do you say “Pe-caaan”, emphasis on the A, or do you say, “PEE-can”, emphasis on the E…I feel like southern states pronounce it correctly, since it’s quite possibly their signature nut. And today happens to celebrate this nut, so happy National Pecan Day all. Yes, another food holiday…

For some reason I would have expected this food holiday to occur during the holiday months, when Pecan Pie is a plenty, but on the contrary. Originally I wanted to make a pecan butter, but when I went to gather my ingredients I realized I didn’t nearly have as many as I had thought. So since I’ve been craving some good crunchy granola, I decided to bake pecans into a spring granola.This granola is more like let’s use up the leftover nuts and such all in one recipe. In a large bowl with gluten free old fashioned oats, cinnamon, hemp seeds and the pecans in went the last bits of shredded coconut I had leftover from a cake, and the remenenats of walnuts, flax seed and chia seeds in my jars, before restocking them again. Yes, there’s a lot going on here, but it’s so delicious!Oh, and it’s extra crunchy, because that’s how I like it. And chunky, as in I keep those big clusters in tact, because those giant nutty crispy gems are my favorite part about eating granola. If you prefer a chewier granola then go ahead and bake your batch for less time, or  a cereal-like granola, just break up it very well once completely cooled.As I was making this granola, I just kept thinking of different dried fruits you could use to make this truly tropical…dried mango or pineapple, or banana chips, oh yes! Maybe crystalized ginger pieces if you dig it as much as do. The possibilities are endless, that’s why granola really is the best.This favorite granola recipe is the foundation for all my granola variations, and you can do the same, then swap in your favorite ingredients. But the pecans in this one, they’re the best.On a side note, these aren’t the original photographs I took and loved. Mounds of nuts and oats, along with my new copper measuring cups, and the most perfect morning glow, but in an instant, deleted. Damn you computer for some unexplainable reason, deciding to have a fit and stop my photos from importing, then somehow deleting them from my memory. Ah technology, but on the bright side I did still have granola, don’t know how because I eat it everyday, and managed to quickly snap these shots. Oh, course not without breaking a jar.

Oh, well. Keep calm and eat granola. 

Pecan + Coconut Granola

Ingredients {Makes about 6 cups}

4 cups – Gluten Free Old Fashioned Oats {I love this brand}

1/2 cup – Raw Walnuts {coarsely chopped}

1/2 cup – Raw Pecans {coarsely chopped}

1/4 cup – Ground Flaxseed

1/4 cup – Hemp Seeds {unsalted}

1/2 cup – Shredded Coconut {unsweetened}

2 tablespoons – Chia Seeds

1 teaspoon – Sea Salt

1 tablespoon – Ground Cinnamon

3/4 to 1 cup  – Pure Organic Maple Syrup

2 to 3 tablespoons – Raw Honey

5 tablespoons – Organic Pure Coconut Oil

1/2 cup – Dried Apricots

1/2 cup – Medjool Dates {about 5 to 6}

Recipe

Pre-heat your oven to 350*F, and line a baking sheet with parchment paper. Combine the oats, walnuts, pecan, flaxseed, hemp seeds, chia seeds, shredded coconut, salt and cinnamon in a large bowl. In a small saucepan over medium heat, combine the maple syrup, coconut oil, and honey. Stir continuously until the coconut oil melts. Pour over the dry ingredients and mix until everything is well combined.

Spread evenly on your baking sheet, and bake for 30 minutes. Stir the granola and bake for another 15 to 20 minutes, until golden brown. Allow it to cool slightly and stir in your dried fruit. Allow to cool completely. Place in an airtight container at room temperature for up to 4 weeks.