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 slightly addictive.
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. 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 paleo snack mix recipe.
Pecan Chocolate Chip Coconut Granola
Ingredients
- 2 cups chopped pecans
- 1-1/2 cups unsweetened flaked coconut
- 1 cup sliced almonds
- 1/4 teaspoon salt
- 2 tablespoons coconut oil melted
- 2 tablespoons honey
- 3/4 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.
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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. 🙂
Thanks Bjork! I love granola too, it’s a great snack. And this may be my favorite granola so far – it’s very addictive.
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.