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Homemade Coconut Pecan Granola photo
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Coconut Pecan Granola

This Coconut Pecan Granola is a delightful, crunchy breakfast or snack that’s easy to make and packed with wholesome ingredients!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

For the Granola:

  • 3 cups rolled oats
  • 1 cup Fisher Nuts pecan halves
  • 1 cup unsweetened shredded or flaked coconut
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/2 cup light brown sugar
  • 1/2 cup honey
  • 1/2 cup coconut oil melted
  • 1 cup dried blueberries

Instructions

Instructions:

  • Step 1: Preheat the Oven - Start by preheating your oven to 325°F (163°C).
  • Step 2: Mix the Dry Ingredients - In a large mixing bowl, combine the rolled oats, pecan halves, shredded coconut, ground cinnamon, and fine salt. Stir until evenly distributed.
  • Step 3: Combine the Wet Ingredients - In a separate bowl, whisk together the melted coconut oil, honey, and light brown sugar until smooth.
  • Step 4: Combine Wet and Dry Ingredients - Pour the wet mixture over the dry ingredients and stir until everything is coated evenly.
  • Step 5: Spread on Baking Sheet - Line your baking sheet with parchment paper and spread the granola mixture evenly, pressing it down gently.
  • Step 6: Bake to Perfection - Bake for 25-30 minutes, stirring halfway through to ensure even baking.
  • Step 7: Add Dried Blueberries - Once baked, let it cool for 10 minutes and then stir in the dried blueberries.
  • Step 8: Cool and Store - Allow to cool completely, break into clusters, and transfer to an airtight storage container.

Equipment

  • Large Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • Storage container

Notes

  • Store granola in an airtight container at room temperature for up to two weeks.
  • You can customize the nuts and fruits based on your preference.
  • For a nut-free version, substitute pecans with seeds.