coconut pecan granola

Name: Coconut Pecan Granola
Prep time: 40 min
Cook time: 45 min
Yield: 30
Cuisine: American
Ingredients: 4 cup(s) oats, uncooked (steel cut or whole, do not use quick cook); 1 cup(s) brown sugar, lightly packed; 1 cup(s) butter, melted; 1 teaspoon(s) salt; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) freshly grated nutmeg; 1 1/2 cup(s) chopped pecans; 1 1/2 cup(s) flaked unsweetened coconut; 1 tablespoon(s) pure vanilla extract; 2 teaspoon(s) coconut extract

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Lisa Amador

San Jose, CA

Updated on Aug 9, 2015

This recipe is so easy. One bowl and a spoon. With it's candied pecans and toasty coconut, granola makes a great breakfast cereal or can be used as a topping for yogurt, fruit dishes, and ice cream. Try adding broken banana chips and diced dried pineapple AFTER the granola has cooked and cooled. (Cooking the fruit will dehydrate it further, becoming too difficult to chew.)

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Toasty nuts and coconut surrounded by sweet oats makes the perfect meal and desert topping. Of course, grabbing a delicious handful as a snack is also recommended.

prep time 40 Min

cook time 45 Min

method Bake

yield 30 1/2 cup servings

Ingredients

4 cups oats, uncooked (steel cut or whole, do not use quick cook)
1 cup brown sugar, lightly packed
1 cup butter, melted
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 cups chopped pecans
1 1/2 cups flaked unsweetened coconut
1 tablespoon pure vanilla extract
2 teaspoons coconut extract

How To Make coconut pecan granola

Step 1

Preheat oven to 275 F or 140 C. In a large bowl, combine melted butter, brown sugar, salt, cinnamon, fresh ground nutmeg, and extracts. Stir with spoon until smooth.

Step 2

Add chopped pecans and let stand for 20 minutes for the nuts to soak up the sugar and extracts.
Step 3

Add 4 cups steel cut or uncooked oatmeal. (Do not use quick cook oatmeal or else it will dissolve into the wet ingredients.) Stir well and let stand another 5 minutes for the oats to soak up the butter, sugar, and flavors.
Step 4

Add coconut and stir lightly until incorporated. Don't over-stir to avoid discoloring the coconut. (It will toast to a pretty golden brown.)
Step 5

Divide mixture in half and spread onto two cookie pans lined with parchment paper. Cook for 45 minutes, tossing halfway through.
Step 6

Let cool (or not - this tastes amazing gooey hot over ice cream). Toss and store in sealed container.
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