This Coconut Pecan Granola is a flavorful, crunchy, and just lightly sweetened with maple syrup. This gluten-free and refined sugar-free granola is perfect for stirring into your yogurt or serving with milk, or eating on its own as a snack.
- 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.
- Calories: 153
- Sugar: 4
- Sodium: 51
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 12
- Fiber: 2
- Protein: 2
Keywords: coconut, pecan, granola, snack, oatmeal, gluten-free, vegan