Coconut Pecan Granola

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Here’s another found  “throwback” post. 🙂

I’ve been on a huge granola kick lately. I eat it in Greek yogurt almost every morning, or sometimes I’ll have it with milk. I found this recipe on America’s Test Kitchen but I’ve modified it quite a bit. The great thing about granola is there are so many different flavor combinations you can use! This particular one is my favorite. It will probably become apparent soon that I am absolutely in love with Coconut! I love the smell, the flavor, the texture. I love it all!

I’ve also tried a version of this granola with dried cherries and almonds, which was quite tasty.

Cover a large cookie sheet with parchment paper and gather all of your ingredients. I find the parchment paper especially helpful because it makes transferring the granola to a container after it’s cooled, much easier- just fold up the sides and you have a makeshift scoop. One note about the oatmeal. I don’t bother with a fancy brand or steel-cut oats. I just use Quaker old-fashioned oats (or the store brand equivalent). I have used Coconut Sugar in this recipe to bump up the coconut flavor and add a crisper texture to the granola. I buy it at Trader Joe’s. You could probably find it at any natural foods store. If you can’t (or would rather not bother), dark brown sugar works too.

Whisk together the maple syrup, coconut sugar, vanilla extract and salt together until smooth.

Gradually whisk in the vegetable oil until it is completely combined.

Add the oats and pecans and stir until they are coated with the liquid mixture.

Gently stir in the coconut flakes (you want to keep the flakes intact for a nice texture).

Spread on the lined cookie sheet.

Using the back of a spatula, the bottom of a measuring cup, or your hands, compress the granola. Pressing the granola ensures you’ll have nice large chunks in the end result.

Bake for a total of 45 minutes, turning about halfway though . The mixture will not seem crunchy, but fear not! It will become crunchy once it has cooled for about an hour. Store in an airtight container.

Coconut Pecan Granola, adapted from America's Test Kitchen
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  • 1/3 cup maple syrup
  • 1/3 cup coconut sugar or dark brown sugar (see note above)
  • 4 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 5 cups old-fashioned oats (Quaker works just fine)
  • 2 cups pecan halves
  • 1 1/2 cups coconut flakes


  1. Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
  2. Whisk together the first 4 ingredients In a large bowl, until combined.
  3. Whisk in the oil slowly until it’s completely mixed in.
  4. Add the oats and pecans and stir.
  5. Stir in the coconut gently.
  6. Spread the mixture onto the cookie sheet in an even layer.
  7. With your hands, the back of a measuring cup, or spatula press down on the granola mixture compressing.
  8. Bake for 45 minutes, turning once halfway through.
  9. Once out of the oven let cool for about an hour.
  10. Stored in an airtight container, it should last for 2 weeks.

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