Coconut Pecan Granola Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a 13x17-inch baking dish with parchment paper.
• Combine oats, pecan halves, coconut flakes, and flax seeds in the prepared baking dish; mix well.
• Combine honey, white sugar, coconut oil, and salt in a large microwave-safe bowl. Microwave on high until mixture starts to bubble, 2 to 3 minutes. Whisk until honey and coconut oil are well-combined. Stir in vanilla extract.
• Pour honey mixture over oat mixture in the baking dish; stir until evenly distributed.
• Bake in the preheated oven, stirring every 15 minutes, until oats are a deep golden brown, about 1 hour 15 minutes. Allow to cool, about 1 hour. Break oat clusters apart before serving.

Steps:

• Heat oven to 375 degrees (or 350 degrees if you are using convection). Line rimmed baking sheet with parchment paper.
• In a small mixing bowl, toss pecans with 1/4 cup maple syrup. Set aside.
• In a separate medium-size bowl, combine oats, pepitas, sunflower seeds, sugar, salt, cinnamon, nutmeg, ginger and oil with the remaining 1/4 cup plus 2 tablespoons maple syrup. Spread oat mixture on the prepared baking sheet. Bake for 7 to 10 minutes or until the edges are just starting to turn golden. Remove pan from oven and use a fork to gently rake the edges in toward the center and the center out toward the edges. Return to oven and bake for 7 to 10 more minutes or until edges are golden, then repeat raking process.
• Sprinkle the maple-coated pecans over the top of the granola and bake for a final 7 to 10 minutes, or until the granola is evenly golden. Remove pan from oven, rake once more, and let cool completely. Store airtight at room temperature for up to 2 weeks.

Steps:

• Preheat oven to 325 degrees.
• Place pecans and walnuts in a ziploc bag and crush with a mallet or rolling pin.
• In a large mixing bowl mix together oatmeal, coconut flakes, crushed pecans and walnuts, and raisins.
• In a smaller bowl stir together coconut oil, honey, brown sugar, cinnamon and salt.
• Pour the honey mixture over the oatmeal mixture and stir until coated well.
• Spread granola onto a large sheet pan and place in the preheated oven.
• Bake for 30 mins stirring every 10 so the granola doesn't burn.
• Cool on sheet pan then store in an airtight contain for up to one month.
• Note: When you remove the granola from the oven it will be brown but not crisp. It will crisp up as it cools. I stir every 15 mins while cooling because it starts sticking together.