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Spiced Pecan Granola
A warmly spiced homemade granola brings the comforting aromas of cinnamon, ginger, and cardamom right into your kitchen. Rolled oats, shredded coconut, and chopped pecans create a hearty base with plenty of crunch. A simple blend of honey and coconut oil binds the mixture together for a perfectly toasted finish. It makes an excellent make-ahead breakfast for overnight guests or a quick weekday morning meal.
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. Mix in the cinnamon, ginger, cardamom, allspice, cloves, and black pepper until the spices coat the dry ingredients evenly.
- 3Set the bowl aside.
- 4Mix 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.
- 5Take the cup out of the microwave and whisk the liquids together. Pour the honey mixture over the dry oat blend and stir thoroughly to ensure everything is well coated.
- 6Spread 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.
- 7Allow the granola to cool completely on the baking sheets for about 45 minutes before handling.