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Breakfast recipe · from the recipe book

Cinnamon Coconut Maple Pecan Granola

Crisp, loose toasted oats and pecans with warm cinnamon, nutty coconut and a glossy maple-vanilla coating.

Cinnamon Coconut Maple Pecan Granola

Ingredients

  • 2¼ cups180 gOld-fashioned rolled oats
  • ¾ cup chopped90 gPecansroughly chopped
  • ⅓ cup30 gSweetened shredded coconut
  • 3½ tbsp70 gMaple syrup
  • 2 tbsp25 gCanola oil
  • 1¼ tsp5 gVanilla extract
  • 1⅛ tsp3 gGround cinnamon
  • ¼ tsp0.5 gGround nutmeg
  • ¼ tsp1.5 gSalt

Steps

  1. Preheat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment.
  2. Roughly chop the pecans.
  3. In a large bowl, stir together the oats, pecans, cinnamon, nutmeg and salt.
  4. In a small bowl, whisk the maple syrup, canola oil and vanilla until combined.
  5. Pour the maple mixture over the oat mixture and stir until every piece is evenly coated.
  6. Spread the mixture thinly over the baking sheet and bake for 20 minutes.
  7. Stir the granola well, scatter the shredded coconut over it, spread it out again and bake 10 to 15 minutes more, until golden and fragrant.
  8. Cool completely on the sheet for about 20 minutes so it crisps, then break up any clumps for a loose texture and store airtight.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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