Maple Pecan Coconut Granola

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This Maple Pecan Coconut Granola is so easy to make, and WAY better than anything you could buy at the store! It’s the perfect option for a healthy breakfast or snack and is gluten free, vegan and naturally sweetened!

Why Make Homemade Granola?

Have you ever made your own granola? I can’t believe it took me so many years before trying to make my own! It is WAY better than store bought granola, and makes your house smell like a fresh bakery.

I think I was hesitant to try making my own for so long because store bought granola is just so easy, plus it tastes great! So why try to reinvent the wheel, ya know?

Well, I was wrong.

Homemade granola is SO worth it you guys. And it is also extremely simple to make!

Maple Pecan Coconut Granola

This Maple Pecan Coconut Granola is definitely one of my all time favorites. It’s a golden, crispy, satisfyingly clustered granola that’s filled with all sorts of wholesome goodness: oats, pecans, coconut flakes, pepitas, and chia seeds. And of course, it’s all tossed in a delicious combo of coconut oil, maple syrup, vanilla and cinnamon. Holy yum.

Oh and I almost forgot to mention the magic ingredient that you add at the end…

CHOCOLATE CHIPS.

YES. Please.

Seriously though, doesn’t chocolate make everything better? Oh gosh. It really is my biggest weakness.

The good news is that this granola is so easy to tweak to fit exactly what you are looking for! I’ve often made it without the chocolate chips and it is still heavenly. You can also try adding dried cranberries or raisins, or switching up the nuts with walnuts or almonds. Really, you can’t go wrong.

I love granola. I eat it for breakfast in fruit and greek yogurt parfaits, or as my morning cereal with almond milk. I even sprinkle it over salads. It’s the perfect quick snack on the go, or even a simple yet nutritious dessert. I simply cannot get enough.

What is the Healthiest Granola?

One of my husbands’ favorite things about this granola is that it meets all of his food allergy criteria being vegan, gluten and refined sugar-free. He begs me to make this whenever he gets the chance, and I have a hard time not obliging because it is THAT yummy! It can be tricky to find store bought granola that is refined sugar-free, and even then it is full of preservatives and other weird unknown ingredients. I love that the sugar content in this granola recipe is way less and that it’s derived from 100% pure maple syrup.

Let’s face it – granola is not spinach. It will never be 100% healthy, but it can have healthy swaps like using natural sweeteners like honey or maple syrup, and coconut oil instead of butter. Also, filling it with wholesome ingredients is key. Nuts, chia seeds, unsweetened shredded coconut and pepitas are all on this list.

So go ahead and whip up this tasty granola in advance for all your breakfast/snacking/topping needs! It can be stored in an airtight container for 2-3 weeks, making it the perfect prep-ahead snack!

Maple Pecan Coconut Granola

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This Maple Pecan Coconut Granola is so easy to make, and WAY better than anything you could buy at the store! It’s the perfect option for a healthy breakfast or snack and is gluten free, vegan and naturally sweetened!

• Author: The Saucy Fig
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 8-10 servings 1x

Ingredients

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Dry

• 3 cups old fashioned oats*
• 3/4 cups unsweetened shredded coconut
• 3/4 cups chopped pecans
• 1/4 cup raw pepitas
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

Wet

• 1/2 cup melted coconut oil
• 3/4 cup maple syrup
• 1 teaspoon pure vanilla extract

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Instructions

1. Preheat the oven to 315 degrees.
2. Cover a large cookie sheet with parchment paper or a silicone baking mat.
3. In a large microwave safe bowl, melt coconut oil and maple syrup in the microwave for 30 seconds to a minute, or until just barely in liquid state. Mix in the vanilla extract.
4. Add all of the dry ingredients, except for the chocolate chips, to the liquid and combine. Stir well to coat all of the dry ingredients.
5. Spread the granola mixture evenly over the cookie sheet.
6. Bake at 315 degrees for 20 minutes. Stir to ensure all of the granola cooks evenly, and continue baking for another 20-30 minutes, or until golden brown and crispy.
7. Remove from oven and let cool on the pan. Once completely cool, add the chocolate chips and stir to combine.
8. Store in an airtight container at room temperature for 2-3 weeks.

Notes

*To ensure your granola is gluten-free, make sure to use GF certified oats. (check label)

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