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Maple Pecan Toasted Coconut Granola with Ginger

Loose, crisp oat flakes with buttery toasted pecans, golden coconut and a warm ginger-maple glaze, finished with crunchy pumpkin seeds.

Maple Pecan Toasted Coconut Granola with Ginger

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oats
  • ½ cup chopped50 gPecansroughly chopped
  • ½ cup40 gSweetened shredded coconut
  • 1½ tbsp25 gAlmond butter, no salt added
  • 2½ tbsp50 gMaple syrup
  • 1 tbsp15 gOlive oil
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround cinnamon
  • 1 tsp4 gVanilla extract
  • ¼ tsp1.5 gSalt
  • ¼ cup35 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment.
  2. In a large bowl, toss the oats, pecans, ground ginger, cinnamon and salt.
  3. In a small bowl, whisk the almond butter, maple syrup, olive oil and vanilla until smooth.
  4. Pour the almond butter mixture over the oat mixture and stir until every flake is lightly coated.
  5. Spread the oat mixture thinly on the baking sheet and bake for 15 minutes.
  6. Stir the granola, breaking up any clumps so it stays loose, then sprinkle the shredded coconut evenly over the top.
  7. Bake 10 to 15 minutes more, stirring once, until the oats are golden and the coconut is toasted at the edges.
  8. Cool the granola on the sheet for 20 minutes; it crisps as it cools.
  9. Stir in the pumpkin seeds, then store in an airtight jar for up to 2 weeks.

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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