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A bowl of pecan/craisin granola in a white bowl with a spoon sits in front of three Mason jars of granola on a white granite counter top. Behind it is a vase filled with yellow, pink and purple flowers and a shell turquoise tile backsplash.



- 3 cups of rolled oats (I use Bob's Red Mill Rolled Oats)

- 1 cup of craisins

- 2 cups chopped pecans

- 3/4 tsp. fine sea salt

- 2 tsp. ground cinnamon

- 1/4 cup raw honey

- 1/2 cup maple syrup

- 1/3 cup coconut oil

- 1 tablespoon vanilla extract

- 1 cup shredded coconut (I use Bob's Red Mill Coconut Flakes)

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- Preheat your oven to 325 degrees F.

- Make sure your coconut oil is liquidy (melt in the microwave for a few seconds if it is not) and mix all of the ingredients together in a large bowl.

- Line a large baking sheet with a piece of parchment paper and evenly spread your granola throughout. Bake for 15 minutes.

- Remove your granola and sprinkle shredded coconut on top, stir to evenly incorporate and replace in the oven for another 15 minutes or until golden brown.

- Let your granola cool for 30-60 minutes, then seal in an air tight container (like a Mason jar) for up to 6 months.



happy eating!



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