This easy recipe for Cherry Pecan Granola is a favorite basic granola that I love to make a big batch of for snacking and making breakfast yogurt parfaits!
Granola is one of my favorite things to make at home. Ever since I tried making a batch for Ryan in a care package while we were dating, I have been making my own and never looked back! It’s so easy to throw a batch together with pantry items and make flavor cusomizations based on what you are craving. And it’s MUCH cheaper than buying it at the store! I can make a huge batch of granola that will last us for a month for about 1/3 of what it would cost to buy that much at the store. Here’s to DIY in the kitchen!
If you’ve never made homemade granola before, you are in for a pleasant surprise. Not only is it super simple to make, your kitchen is going to smell AMAZING as it cooks! This is such a great recipe to double and gift to friends, family, and coworkers. And it lasts quite a while when stored in your fridge. Let’s make some!
Tips for Making Granola At Home
- Break out a rimmed baking sheet – (I use and love this one) the rim will keep all of the granola ingredients from falling into your oven. Seems like common sense, but this helps tremendously when you need to stir the granola during the baking time!
- Scrounge around your pantry – as long as you have oats, some type of oil, sweetener, and crunchy mix-ins like nuts, coconut, seeds, chocolate and dried fruit, you can make granola! It’s really easy to customize to your own taste preferences and dietary needs. Keep reading below for some specific customizations you can make.
- Follow your nose – have you ever toasted nuts or browned butter before? One of the key indicators for knowing when nuts have toasted or butter has browned is the way that they smell. Your kitchen should start to fill with a nutty aroma – then you know it’s close to being done. Granola works the same way! When you can smell it, it’s close to – if not completely – being done.
- Stir during the cooking time – the total time you will need to make homemade granola is about 30 minutes. But you don’t just want to set the timer and forget about it! Granola needs to be evenly toasted to have a uniform color and texture, so stirring it twice during the bake time will help you achieve this.
Modifcations for Cherry Pecan Granola
- Make it gluten-free – while all of the ingredients in this granola recipe are naturally gluten-free, those who need to avoid potential gluten contamination should purchase certified gluten-free oats. Quaker and Bob’s Red Mill both have certified gluten-free versions of oats (be sure to look at the label).
- Make it vegan – you can easily make this recipe vegan by substituting maple syrup for the honey. Your granola will be darker in color, but that is A-OK!
- Make it nut free – I know several people who are allergic to nuts, so when I make this for them, I substitute sunflower seeds for the nuts and it works just fine.
- Change up the nuts and mix-ins – feel free to sub whatever nut you want for the pecans, and another dried fruit for the cherries. I personally just enjoy the combo of dried cherries and pecans!
Are you ready to try this Cherry Pecan Granola? I’m so excited for you to try this recipe! Once you get the chance to make it, please let me know how it turns out for you! Leave a comment and rate the recipe below. This will help me with the creation of future recipes! I’d also love to feature your creation in my monthly newsletter, so you can upload a photo to Instagram or Twitter with the tag @sweetcayenne5 to be featured!
Cherry Pecan Granola
- 1/4 cup coconut oil, melted and cooled slightly melted
- 1/2 cup honey (substitute with maple syrup for vegan)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3 cups old-fashioned rolled oats (certified gluten-free if needed)
- 1 cup unsweetened coconut
- 1 cup chopped pecans (substitute with sunflower seeds for nut allergies)
- 1 cup dried cherries
- In a large bowl, whisk together the oil, honey, vanilla, cinnamon and salt. Add the oats, coconut, and pecans. Toss to combine until the dry ingredients are evenly coated.
- Place the pan of granola in the oven and bake for 30 minutes, stopping to remove from the oven and stir every 10 minutes. Be sure to bring the granola mixture from the outside of the pan to the inside so that all of the mixture evenly browns.
- Set the pan of granola out to cool for 30 minutes. It will crisp as it cools. Add the cherries and toss to combine.
- Store the granola in an airtight container in your refrigerator for up to 1 month.
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