Pecan Coconut Cranberry Granola

I’ve been obsessed with granola lately. No really, I have. I’ve been taking it to work with fruit, chia, flax and honey. I’ve been adding it to yogurt. I’ve even added it to my favorite raisin bran cereal, and aside from that, I’ve been eating it in handfuls — straight from the bag. If you saw my mini fruit and granola bowl tutorial on Instagram last week, then you know I was already running low on granola. I’ve managed to finish off the entire bag, and in my typical procrastinating way, haven’t gotten out to the store to get any more. So what’s a granola-obsessed girl to do?! Make my own, duh!

Making granola at home is super easy.

I actually found this great infographic by BodyMindSou that breaks down all the different ways you can make your own granola. It’s amenable to all the dried fruit, nuts, seeds, and good-for-you additions you love. This batch of granola was completely dictated by the contents of my pantry… pecans, coconut, cranberries, and the inclination not to add 3 kinds of chocolate chips to the mix. We’re being healthy, am I right? Right.

Pecan Coconut Cranberry Granola


Speaking of healthy, please tell me I’m not the only person who doesn’t think about the amount of sugar in pre-packaged foods (yes, even granola), only to be completely shocked when I make it homemade and it’s half as sweet because I haven’t added 10 lbs of sugar. As a matter of fact, the same could be said for salt.

Pecan Coconut Cranberry Granola

I’m not the only one in my family completely obsessed with granola. Both my parents are too. So much so, that I had to hide the granola in an undisclosed location until I got a chance to take photos. I will say, though, that they’re usually really good about knowing that food must be photographed before it can be consumed in our household. Thanks for your support mom and dad!

Pecan Coconut Cranberry Granola


Pecan Coconut Cranberry Granola

Yield: 2 cups Granola


  • 2 cups old fashioned oatmeal, or instant oatmeal
  • ¼ cup coconut oil
  • 1/2 cup honey
  • ½ cup finely shredded unsweetened coconut
  • ½ cup pecans, chopped
  • ½ cup cranberries
  • 1 tablespoon almond extract
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt


  1. Preheat oven to 300F
  2. In a microwave safe bowl, heat the honey and coconut oil 15 seconds at a time until melted. Stir to combine
  3. In a large bowl, mix together the dry ingredients: oatmeal, pecans, cranberries, coconut, salt and cinnamon
  4. Pour in the honey and coconut oil.
  5. Using a large wooden spoon or spatula, stir all the ingredients until combined and coated
  6. Pour the granola onto a parchment paper lined baking sheet. Spread evenly
  7. Bake for 15 minutes
  8. Remove from the oven, stir
  9. Return to the oven and cook for another 10-15 minutes until golden brown.
  10. Remove the pan from the oven and allow the granola to cool before storing.
  11. Note: the granola will still be soft coming out of the oven. Once it cools, it will harden.
  12. Store in an airtight container
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