Cherry Pecan Granola is a perfect topping for your morning yogurt, hot cereal, ice cream, or an added layer of texture to a PB&J or banana slathered with your favorite nut butter. This recipe makes a big batch that will last in your fridge for up to 6 weeks!
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¼cupcoconut oil, melted and cooled slightlymelted
½cuphoney (substitute with maple syrup for vegan)
1 ½teaspoonsground cinnamon
3cupsold-fashioned rolled oats (certified gluten-free if needed)
1cupchopped pecans (substitute with sunflower seeds for nut allergies)
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.