This pecan chocolate chip coconut granola is the perfect grab-and-go snack when you're looking for something a little bit sweet, that's also gluten-free, grain-free and dairy-free.
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I was thinking about German chocolate cake when I came up with this pecan chocolate chip coconut granola recipe. Toasted pecans, coconut flakes, and honey play with the flavors of the coconut pecan frosting. And semi-sweet chips add a hint of chocolate to the mix. The combination of crunchy, chewy, salty, and sweet is so good.
Make it at the beginning of the week and store it in single-serve containers to grab on your way out the door. Or if you're craving a savory snack, check out this smoky spicy snack mix recipe.
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Ingredients you'll need
This recipe is super simple and takes just a few pantry ingredients. They are all shelf-stable so you can keep them in the pantry and whip up a batch of granola any time.
- chopped pecans
- unsweetened flaked coconut - be sure to use flaked coconut, not shredded coconut, so you get the texture of the coconut once it's toasted
- sliced almonds
- teaspoon sea salt
- coconut oil
- honey or maple syrup
- gluten-free dairy-free chocolate chips
How to make it
Once you make homemade granola, you won't believe how easy it is! Here are the step-by-step instructions.
- Preheat the oven. Line a rimmed baking sheet with parchment paper and preheat the oven to 300 degrees. You want a low oven so the nuts don't start to burn.
- Mix it up. Combine the pecans, coconut, almonds, and salt in a large mixing bowl. Combine the melted coconut oil and honey or maple syrup in a small bowl, then stir the wet ingredients into the nut mixture until it's well coated and completely combined.
- Bake it. Spread the granola in an even layer on the baking pan and bake for 15 - 20 minutes until lightly browned.
- Cool and enjoy. Cool the granola completely, then stir in chocolate chips.
Pro tip: Be sure to keep a close eye on the granola as it bakes. Both nuts and honey burn easily, so you do not want to overbake it.
Variations
This sweet granola is fun to play with. Try a version based on your favorite dessert.
Love chocolate chip cookies? Swap the pecans for chopped walnuts and add a splash of vanilla extract to the wet ingredients.
Craving dark chocolate? Substitute dark chocolate chips (and add extra!).
How about white chocolate macadamia? Use white chocolate chips and swap out the slaced almonds for chopped macadamia nuts.
If you love the combination of chocolate and coconut, these grain-free chocolate coconut cookies are a great dessert option.
How to store
Store your chocolate coconut granola in an airtight container at room temperature for up to a week. (I use locking glass canisters.) You can also freeze it for longer storage.
For on-the-go snacks, pack individual portions in small reusable silicone bags or mini mason jars.
I'll be honest, homemade granola does not last long in my house. I usually have to hide it in the pantry so it doesn't disappear.
More granola recipes with coconut
- Cranberry Walnut Paleo Granola
- Cherry Almond Paleo Granola
- Cinnamon Raisin Spice Paleo Granola
- Blueberry Pecan Paleo Granola
Pecan Chocolate Chip Coconut Granola
Ingredients
- 2 cups chopped pecans
- 1-½ cups unsweetened flaked coconut
- 1 cup sliced almonds
- ¼ teaspoon salt
- 2 tablespoons coconut oil melted
- 2 tablespoons honey or maple syrup
- ¾ cup gluten-free dairy-free chocolate chips
Instructions
- Preheat oven to 300 degrees.
- Combine pecans, coconut, almonds, and salt in large bowl. Combine coconut oil and honey in a small bowl, then stir into nut mixture until well combined.
- Bake on a rimmed cookie sheet lined with parchment paper for 15 - 20 minutes, until just lightly browned.
- Cool completely, then stir in chocolate chips.
Notes
Nutrition
Bjork says
This looks incredible Lisa! I love granola. I need to whip up a batch to replace the afternoon cookie I've had the past couple days. 🙂
Lisa says
Thanks Bjork! I love granola too, it's a great snack. And this may be my favorite granola so far.
Barbara B says
This is my favorite granola ! Instead of the coconut oil & honey, I use 2 Tablespoons of Sukrin brown sugar, 1-2 Tablespoons cinnamon, and 2 egg whites, well frothed. I freeze it in snack bags and just pull one out as needed. Instead of yogurt, I love it on some lightly sweetened ricotta (usually flavored SF syrups) with cinnamon. Yummy.