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Snack recipe · from the recipe book

Lemon Ginger Toasted Coconut Pecan Granola

Crisp, buttery pecans and oats with a warm ginger bite, bright lemon zest, golden coconut and chewy raisins.

Lemon Ginger Toasted Coconut Pecan Granola

Ingredients

  • 1½ cups120 gOld-fashioned rolled oats
  • ½ cup chopped50 gPecansroughly chopped
  • ½ cup40 gSweetened shredded coconut
  • 1½ tbsp10 gGround flaxseed
  • 2 tbsp30 gAlmond butter, no salt addedwell stirred
  • 2 tbsp45 gMaple syrup
  • 2¼ tsp10 gCanola oil
  • 1⅛ tsp2 gGround ginger
  • 2 tsp4 gLemon zest
  • ⅛ tsp1 gSalt
  • ⅓ cup50 gRaisins

Steps

  1. Prep first: chop the pecans, grate the lemon zest and line a plate or tray with parchment for cooling.
  2. In a small bowl, whisk the almond butter, maple syrup, canola oil, ground ginger and salt until smooth. Set this glaze aside.
  3. Put the oats and pecans in a large dry skillet over medium-low heat. Toast, stirring often, for 5 to 6 minutes until fragrant and lightly golden.
  4. Pour the glaze over the oats and pecans and stir until everything is evenly coated. Cook, stirring every 30 seconds, for 4 to 5 minutes until the mixture looks glossy and starts to clump.
  5. Add the shredded coconut and ground flaxseed and cook, stirring gently, for 2 to 3 minutes until the coconut turns golden; lower the heat if it browns too fast.
  6. Take the skillet off the heat and stir in the lemon zest.
  7. Spread the granola on the lined tray, press it lightly into a flat layer for clusters, and let it cool completely, about 20 minutes, until crisp.
  8. Break the granola into clusters and toss in the raisins. Store airtight for up to 1 week.

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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