Once you make granola from scratch, you will never go back to pre-made. This version is all about big, crunchy clusters loaded with pecans and coconut. The secret is pressing the mixture firmly into the pan and letting it cool completely before breaking it apart. That patience pays off with satisfying clumps in every handful.
Ingredients
- 3 cups rolled oats
- 1 cup pecan halves (raw), roughly chopped
- 1 cup medium shredded coconut
- ½ cup TN maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp Ceylon cinnamon
- ¼ tsp Redmond Real Salt
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 325°F and line a large baking sheet with parchment paper.
- In a large bowl, toss together the oats, chopped pecans, shredded coconut, and cinnamon.
- In a small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and salt. Pour over the oat mixture and stir until everything is evenly coated.
- Spread the granola onto the prepared baking sheet and press it firmly into an even layer using the back of a spatula.
- Bake for 25 to 30 minutes, rotating the pan halfway through, until golden brown around the edges.
- Remove from the oven and let cool completely on the pan without stirring. This is what creates the clusters.
- Once fully cooled, break the granola into chunks and transfer to an airtight container.
Notes
- Store in a sealed jar at room temperature for up to 3 weeks.
- Swap the pecan halves (raw) for walnuts (raw) or sliced blanched almonds for a different flavor.
- Add dried cranberries (apple juice infused) or thompson raisins after baking for a fruity addition.
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