Pecan Coconut Granola Recipes
MAPLE PECAN GRANOLA
Steps:
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper. Set aside.
Nutrition Facts : Calories 447 kcal, Carbohydrate 52 g, Protein 6 g, Fat 25 g, SaturatedFat 13 g, Sodium 150 mg, Fiber 6 g, Sugar 20 g, ServingSize 1 serving
COCONUT GRANOLA
A quick, easy, and very delicious recipe that can be eaten for cold cereal, topping on yogurt or even for a snack. Because it does a better job than honey, I use part maltose syrup (purchased at Asian markets) to help bind the ingredients together instead of using all honey. Virgin coconut oil has many healthy properties and enhances the taste of the granola, but if that cannot be found you can substitute it with any other oil. Enjoy!
Provided by Molly T.
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 36m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the oats, oat bran, coconut and almonds. Divide between two large baking sheets, and spread into an even layer.
- Bake for 7 or 8 minutes in the preheated oven, until lightly toasted. Allow to cool for a few minutes, then return to the large bowl.
- While the oats are toasting, combine the coconut milk, coconut oil, vegetable oil, malt syrup and honey in a saucepan. Cook over medium heat, stirring until it comes to a boil. Boil for 2 minutes. Remove from heat, and stir in the vanilla. Pour the syrup over the granola in the bowl, and stir until the dry ingredients are fully coated. Divide between the two baking sheets, and spread evenly.
- Bake for 8 minutes in the preheated oven, or until fragrant and toasted. Cool in the pans, then mix in the dried cranberries. Store in an airtight container at room temperature.
Nutrition Facts : Calories 267 calories, Carbohydrate 36.4 g, Fat 12.3 g, Fiber 4.7 g, Protein 6.1 g, SaturatedFat 6 g, Sodium 7 mg, Sugar 8.3 g
MAPLE PECAN GRANOLA
This is a great snack or cereal. On cold winter mornings, pour on a little milk and heat in the microwave for a warm and comforting breakfast.
Provided by Dianne
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 50m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Line a baking sheet with parchment paper.
- Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl.
- Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly.
- Spread the resulting mixture evenly onto the prepared baking sheet.
- Bake in the preheated oven until lightly browned, about 40 minutes.
- Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 22.4 g, Fat 11.5 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 35.8 mg, Sugar 7.4 g
COCONUT PECAN GRANOLA
Make and share this Coconut Pecan Granola recipe from Food.com.
Provided by Lacy S.
Categories Breakfast
Time 40m
Yield 10 Cups, 20 serving(s)
Number Of Ingredients 10
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.
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5/5 (1)Total Time 50 minsCategory BreakfastCalories 297 per serving
- Combine the maple syrup, oil and cinnamon in a large mixing bowl and add the oats. Add the pecans, pumpkin and sunflower seeds, then stir until well combined and coated in the maple syrup.
- Tip the mixture onto one large or two smaller baking trays and spread out in a thin, even layer. Bake for 20 minutes.
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Servings 8-10Total Time 50 minsEstimated Reading Time 4 mins
- 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.
- 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.
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5/5 (2)Total Time 55 minsCategory BreakfastCalories 153 per serving
- Preheat oven to 300ºF. Line a large baking sheet with parchment paper or a silicone baking liner.
- In a large bowl, combine oats, coconut flakes, pecans, pumpkin seeds, and sunflower seeds. In a smaller bowl or liquid measuring up, mix together remaining ingredients and stir until fully incorporated. Pour wet ingredients into dry ingredients and stir together until the dry ingredients are completely coated.
- Pour mixture onto prepared pan and spread into an even layer. Bake for 45-55 minutes, rotating the pan halfway through to ensure even cooking. Remove from oven and allow to cool entirely (I like to press mine down a bit right when it gets out of the oven so I get chunky granola, depends on your preference).
- When it’s fully cooled, transfer to an airtight container to store for up to a month, if it lasts that long! Will last even longer in the refrigerator or freezer.
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Ratings 13Calories 173 per servingCategory Breakfast, Snack
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4.8/5 (5)Total Time 40 minsCategory SnackCalories 396 per serving
- In a large bowl, combine the oats, almonds, pecans, flour, cinnamon, salt, and sugar if using. Stir to combine.
- Whisk the oil and the honey together. Pour over the oats mixture and until the whole mixture is moistened. Pour into a large jelly roll pan in a single layer, which will be thick – that’s okay because if you spread it out too much, it will bake too quickly and get crunchy and hard. No good.
- Bake for 20 minutes, stir once, bake for 10 more minutes, stir once, and add the coconut flakes on top. Bake for a final 5 minutes (the coconut will get nice and brown) and remove from the oven. DON’T STIR right away! Let it just sit and mellow out on the pan – this helps it cluster up a little bit.
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- Bake at 350° for 35 minutes or until golden brown, stirring occasionally. Remove from oven. Stir in raisins, and cool completely.
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