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Homemade Spiced Pecan and Coconut Granola
Crispy, golden, and packed with warm spices, this homemade granola fills your kitchen with the scent of cinnamon, ginger, and cardamom as it bakes. Rolled oats, shredded coconut, and chopped pecans create a hearty base with plenty of crunch, while a simple blend of honey and coconut oil binds everything together. It's a fantastic make-ahead breakfast that you'll reach for all week long, whether layered over yogurt or enjoyed straight from the jar.
Ingredients
- 3 cups uncooked old-fashioned regular rolled oats
- 1 cup unsweetened shredded coconut
- 1 cup pecan halves, roughly chopped
- ½ cup packed light brown sugar
- 1 tsp. kosher salt
- 1 Tbsp. ground cinnamon
- 2 tsp. ground ginger
- ¾ tsp. ground cardamom
- ¼ tsp. allspice
- ¼ tsp. ground cloves
- ¼ tsp. black pepper
- ½ cup honey
- ½ cup liquid coconut oil
Instructions
- 1Heat the oven to 300 degrees Fahrenheit and arrange the racks in the upper and lower thirds. Line two baking sheets with parchment paper or aluminum foil.
- 2Combine the rolled oats, shredded coconut, chopped pecans, brown sugar, and kosher salt in a large mixing bowl. Stir in the cinnamon, ginger, cardamom, allspice, cloves, and black pepper until the spices coat the dry ingredients evenly.
- 3Mix the honey and liquid coconut oil in a microwave-safe glass measuring cup. Microwave on medium power for 30 to 60 seconds until the honey becomes runny.
- 4Whisk the warm honey and oil together, then pour the mixture over the dry oat blend. Stir thoroughly to ensure every piece is well coated.
- 5Spread the granola mixture evenly across the two prepared baking sheets. Bake for 40 to 45 minutes, stirring every 15 minutes, until the oats are toasted and golden brown. Stirring prevents the edges from burning while the center toasts evenly.
- 6Let the granola cool completely on the baking sheets for about 45 minutes. It crisps up as it cools, so don't disturb it while it rests.
Notes
- Storage: Keep the cooled granola in an airtight container at room temperature for up to 2 weeks.
- Serving: This pairs beautifully with fresh orange segments and plain or vanilla yogurt.
- Swap: You can substitute maple syrup for the honey if you prefer a vegan option.