Pecan Crunch Granola
  • Alaina Hinkle

Pecan Crunch Granola

Updated: Jan 20

Pecan Crunch Granola

-3 cups old fashioned rolled oats

-1 cup shredded coconut

-1 cup sliced raw almonds

-1 tbl cinnamon

-1/4 tsp nutmeg

-1/2 tsp ground pumpkin spice

-1 cup chopped pecans

-1 tsp Pink Himalayan salt

-1/4 cup coconut sugar

-1/4 cup melted butter or coconut oil

-1/2 cup honey

-1/2 cup maple syrup

-1 tsp vanilla extract

-1/2 tsp almond extract

Preheat oven to 300 degrees. Place wax paper a baking sheet or use a Silpat--- we used a Silpat and that worked great. You need to be able to check on it every 5/10 minutes to move it around and make sure it doesn't burn. You will do this for 20-30 minutes depending how your oven is. You can tell it is done if the color all around is golden brown! I can't stress enough to keep an eye on it :)


-Add all the dry ingredients together in one bowl

-Whisk together all the wet ingredients in a separate bowl

-Add the wet ingredients to the dry and mix it together thoroughly so the oats are well covered

-Then spread the mixture evenly onto the sheet & sprinkle a pinch more salt over the mixture & coconut sugar

-Watch for 20-30 minutes, moving it around every 10 minutes at first, than around every 5 when it starts to get brown.

-Each time I take it out to move it around I sprinkle a bit more coconut sugar right on the top after it has been moved around and before I pop it back in ( this helps with the clusters)

-After it is done, let it cool fully until you put it into the container. Letting it cool that way, makes the perfect crunch!

-Store in an air tight container for up to 2 weeks or freeze portions if you'd like

When you make it this recipe please make sure you tag me @honestgrub_blog and #honestgrubhonestfoodie I love to share what you create!!


  • Facebook - Black Circle
  • Pinterest - Black Circle
  • Instagram - Black Circle

©2018 by Honest Grub, Honest Foodie. Proudly created with