This homemade granola is not only delicious but also super versatile. Packed with healthy fats from the coconut oil and nuts, plus fiber-rich oats, it’s the ideal snack to keep you energized throughout the day. The sweetness of the maple syrup perfectly balances the warmth of cinnamon and vanilla, creating an irresistible flavor combo. Plus, it’s so easy to make in large batches, so you’ll always have a healthy option to reach for when you’re hungry.
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Why You’ll Love Coconut Pecan Granola Clusters
✔ Quick and easy – A simple recipe with minimal ingredients.
✔ Perfect for on-the-go – Keep a small bag for a healthy snack anytime.
✔ Versatile – Enjoy on its own, or add to yogurt or fruit.
Why You’ll Love These Coconut Pecan Granola Clusters
These coconut pecan granola clusters are everything you want in a snack — quick, easy, and made with just a handful of simple ingredients. They’re perfect for on-the-go days; just toss a small bag in your purse or carry-on, and you’ve got a healthy bite whenever hunger strikes. And because they’re so versatile, you can enjoy them straight out of the bag, sprinkle them over yogurt, or toss them on top of fresh fruit for an easy, satisfying treat.
FAQs
The granola should have a light golden-brown hue. It will smell toasty and slightly sweet. The granola may still feel slightly soft when you take it out of the oven, but it will crisp up as it cools on the baking sheet.
Always let the granola cool to room temperature before storing. Store granola in an airtight container. It should stay fresh for up to two weeks.
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Coconut Pecan Granola Clusters
Equipment
- 32-Ounces mason jar optional
Ingredients
- 2 cups (160g) rolled oats regular or gluten-free
- 6 tablespoons (90ml) pure maple syrup
- 4 tablespoons (60ml) coconut oil melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- a pinch of salt
- 1/2 cup pecans
- 1/4-1/2 cup coconut chips or unsweetened coconut flakes adjust to taste
Instructions
- Preheat your oven to 325°F /160°C. Line a baking sheet with parchment paper.
- In a small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, ground cinnamon, and salt until well combined.
- Coarsely chop the pecans.
- In a large bowl, combine the rolled oats and chopped pecans. Pour in the wet ingredients and stir well to ensure the oats and nuts are evenly coated.
- Spread the granola mixture evenly onto the prepared baking sheet and gently press it down with a wooden spoon. Do not stir to help create clusters.
- Bake for 20–25 minutes, until the granola is golden brown. *After 15 minutes, watch the oven carefully, as the granola can burn quickly.*
- Remove from the oven and allow it to cool completely on the baking sheet—it will continue to crisp up as it cools. Sprinkle the coconut chips or coconut flakes over the granola, then break it into small clusters.
- Transfer the granola to an airtight container. It can be stored at room temperature for up to two weeks.
Great flavors
Great recipe, added dried cranberries!
great as healthy snack