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We will be making this granola every week. So good! Perfect with yogurt or to throw in the kid’s lunchboxes for school.
Jessica
It’s July 3rd! Almost July 4th! 🇺🇸
WHAT IN THE WORLD. I have no idea when or where that happened or, um, better question – what I was doing while it was happening? – but psh. No time for that on this Friday before the 4th. Here I am! Granola in hand, cabin dreaming, and summer party ready. ✨
Today’s post is a tribute to a very old favorite – my family’s Cabin Granola. Which should actually be called Coconut Pecan Granola, or something a little more delicious sounding, but I love the idea of Cabin Life right now so I went with a mashup name: Coconut Pecan Cabin Granola.
My parents make this every year when we go up to the cabin for the most heavenly two weeks of the year, which reminds me: how many days till we leave again?
Would it be basic of me to just say that this granola is THE BEST? Basic, but true.
On Father’s Day I went home bearing a cute gift of homemade Coconut Oil Granola only to find a big batch of this Cabin Granola already on the counter, made by mom. I took a bite (always) of the Cabin Granola and was suddenly self conscious about my humble little coconut oil granola. Who do I think I am, making any granola other than the family classic? Gah. The internet has changed me.
I was immediately brought back to my delicious granola roots – slow moving days at the cabin with bowls – okay, fine, fistfuls in my finer moments – of granola to keep me fueled up for all the vigorous cabin activity. Such as reading, and napping, and playing card games.
O SWEET CABIN. 🚗 I’m comingggg!
All of this (my one bite) led me to the question: why am I even messing around with dramatic food blogger-y things like ** The Ultimate Chocolate Granola ** – eye roll – when this regular old family staple church cookbook granola, complete with pre-sliced almonds and a full cup of oil and a really long squeeze of honey, is the epitome of Minnesota Cabin Love?
Okay, for the record, the chocolate granola is really good, too, but still.
I have to be true to my roots.
Hey one thing real quick.
The little clusters.
Soft, moist, not-dry-and-crunchy clusters.
I have made this granola many times in the last few weeks because we’ve had many people to thank for many things.
Borrowing us baby gear when we hosted the kids in June, watering my infant garden while we were in New Orleans, babysitting Sagey during our travels… I got this text from my neighbor the day after dropping off the Thank You batch of granola on their doorstep.
🎉🎉🎉🎉🎉🎉🎉🎉🎉
Awyeah. Spreading the granola addiction far and wide through St. Paul, Minnesota. That’s what I’m talking about.
For anyone who’s headed to the cabin this weekend, first of all, luckeeee! Secondly, be safe and have so much fun and FIND 30 MINUTES BEFORE YOU LEAVE TO MAKE A BATCH OF THIS GRANOLA.
All caps necessary.
Coconut Pecan Cabin Granola
- Total Time: 40 minutes
- Yield: 16 servings 1x
Description
Perfect granola for taking along on summer vacation for easy, real food breakfasts! Made in 30 minutes. Simple and SO good!
Ingredients
- 6 cups rolled oats
- 1 cup slivered or sliced almonds
- 1 cup chopped pecans
- 1 cup flour (I haven’t tried whole wheat but I assume it would work fine)
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/4 cup sugar (optional – if I do use it, I like turbinado sugar)
- 1 cup vegetable oil
- 1/2 cup honey
- 1 cup unsweetened coconut flakes
Instructions
- Preheat the oven to 325 degrees.
- In a large bowl, combine the oats, almonds, pecans, flour, cinnamon, salt, and sugar if using. Stir to combine.
- Whisk the oil and the honey together. Pour over the oats mixture and until the whole mixture is moistened. Pour into a large jelly roll pan in a single layer, which will be thick – that’s okay because if you spread it out too much, it will bake too quickly and get crunchy and hard. No good.
- Bake for 20 minutes, stir once, bake for 10 more minutes, stir once, and add the coconut flakes on top. Bake for a final 5 minutes (the coconut will get nice and brown) and remove from the oven. DON’T STIR right away! Let it just sit and mellow out on the pan – this helps it cluster up a little bit.
Notes
Sometimes I’ll turn the temperature down to 300 degrees during baking if I feel like it’s baking a little too fast for my liking. We only have temperature increments of 25 degrees, so I don’t have the option for a 315 degree setting or anything. It works fine for me to just sort of eyeball it, but if I were to pick a really specific number, I’d choose something between 325 and 300 degrees.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Snack
- Cuisine: American
Keywords: coconut granola, coconut pecan granola, granola recipe
PS. For fun, if you want to see the first post I did about this same granola when I was just getting started blogging, you can check it out here! I actually wrote and photographed this at the cabin. Obviously.
This is amazing. I consider this my go-to granola & the kids are asking for me to make it now that “back to school” season is upon us. I’ve made it over a dozen times, given this granola away as gifts & can even devour it myself. Recipe makes a large batch & keeps easily in the pantry in a sealed container.
This is off the charts good! I followed the recipe except for switching out the flour to cassava flour so it would be GF. Thanks for a great recipe!
This granola is a staple in our house! It is more cost efficient – and more delicious – than any of the ones you can buy at the store!
A friend brought this to a girls ski weekend & was kind enough to share the recipe. I have been making it ever since. A family favorite!
We will be making this granola every week. So good! Perfect with yogurt or to throw in the kid’s lunchboxes for school.
Yes! The perfect back-to-school lunchbox addition. 🙂
Also, I put parchment down on the baking sheet and am really glad I did as there were a few areas that stuck along the edges that I didn’t mix early enough.
The granola turned out perfectly! It’s addicting for sure. 🙂
I found about your site through instagram. Will try this out.
This has been my go-to granola recipe since you posted it! It took some toying around when I switched from convection oven to gas to ensure it wouldn’t get too crispy, but I’ve got it down now. During the long Minnesota winters it helps me to remember that summer days are ahead filled with cabin weekends, granola, and in-season fruit 🙂
Love that! Glad you’ve enjoyed it!
I just wanted to share that I LOVE this recipe! It has become a staple in my household. In fact, it’s helped my boyfriend eat breakfast for the first time ever! He’s not a fan of breakfast food but he’ll eat this granola+greek yogurt+fresh fruit+maple syrup with gusto.
Thanks for the great recipe!
That’s great, Yolanda! Glad to hear you (and your boyfriend) enjoy it!
Wow this looks totally amazing! I am a big fan of granola,and i really enjoy it with yogurt:)
I just discovered your blog a few days ago and let me tell you;i fell in love with it! The food photography is amazing,and i really love reading your blog tips and they really do inspire me! I have a few questions,if you don’t mind..I just started a food blog,and i want to know if it is possible to start out without buying a domain name(having the wordpress.com after it)and see success and have a good amount of visitors? I was thinking that i would start like this and then maybe after i get a few visitors,say 1000 or so,then buy a domain name..Would that work? Thanks in advance!
http://www.sweetima.wordpress.com
Hey Malaiy! Food blogging is lots of fun and we have many resources here on Pinch of Yum (https://pinchofyum.com/resources/resources-for-food-bloggers) and on Food Blogger Pro (foodbloggerpro.com). Best of luck!
I’ll pass your questions along to Lindsay!
It is funny with breakfast and culture. Me and my family just been to Italy and there they eat mostly cake for breakfast. And in the UK the eat beans in tomato sauce and in Asia it is cold rice with a fresh egg mixed in to it. I find it funny that the breakfast seems very tight to where you live, where as dinner dishes are more lose. I mean you practically eat pasta, rice and potato dishes all over the world.
In Denmark we eat yogurt (or Skyr if you are on a diet) with oat grains or cerals on top. Or you eat slices of bread (toast bread or dark rye bread) with cheese or jam on top. We never have cake in the morning 🙂 Why I don’t know because we love cake too in Denmark!
If you want to see some Danish breakfast pics and rye bread recipe you can see it on my blog here: and
Great insight, Christian! Thanks!
This looks & sounds great! Do you think it would still work well if I substituted coconut flour for the regular?
Hi, Alice! I think that would work fine! Keep in mind that coconut flour is very absorbent, so you may need to add in a little more liquid. In this recipe, that would be the oil. If you don’t you may end up with a drier, less “cluster-y” result. 🙂
This looks amazing. I love granola clusters. I haven’t seen a recipe with flour before but I will be trying soon.
Enjoy, Emily!
Cluster lovers beware: I followed this recipe exactly, except I used coconut oil instead. It came out delicious, but there is not one cluster! I am so sad. The whole reason I made it was because you really hooked me with all of your cluster talk – my favorite part of granola, of course! So for anyone out there thinking of using a different oil…DONT DO IT!!!! You will be sad and left with a huuuuge portion of clusterless granola.
Good to know, Katy! If you do switch to coconut oil, you may need to increase the amount to make sure you get clusters. Otherwise, stick to regular oil like the recipe calls for. 🙂
Perfect sweet/salty combo. Made this yesterday and I’m embarrassed by how much has already been consumed. Thank you, my fellow Minnesotan!!!
I know the feeling, Laura! 😉 Glad you enjoyed it!
Oh my…I have been craving granola…perfect timing! And let’s be honest, I will only be eating it for the CLUSTERS!!! <3 <3
Me too!! LOVE clusters. 🙂
I love all kinds of homemade granola! John calls it squirrel food. I don’t care, it just leaves more for me!
Exactly! 🙂 The more the better!
I made two mistakes in making this–mixed the coconut in with the nuts, right at the get-go, and ran short of honey. It still turned out really yummy, but surprisingly salty (not in a bad way) and a little too floury. Next time I’ll try cutting back the flour a little, but it could be that having enough honey would soak that flour right up. Is there a reason to add the coconut right at the end?
If you add in the coconut at the beginning, it may get a little soggy (and you may miss out on the chance to roast it separately). That being said – it would probably still be yummy with the coconut added at the beginning! 🙂
Love the link to your older post on cabin granola! Fun to see how your writing has grown and gives new bloggers inspiration!
Hi! How long is its shelf life and how should I store it?
Hi, Deanne! You should store this in an airtight container at room temperature. If you plan to keep it at room temp more than 10-12 days, I would move it into the fridge.
yumm!!!! I love to top some granola in smoothie bowls 😀
https://aspoonfulofnature.wordpress.com/
This looks amazing. I can’t wait to try it out!
This looks fantastic! Wondering if coconut oil would work?
Yes, it does! but it gets more crunchy. Here’s my variation with coconut oil: https://pinchofyum.com/our-favorite-coconut-oil-granola
I’m with ya on the granola. Its so easy to get carried away with ingredients and sometimes simple truly is best. I’ve never known how to get mine to have those awesome clusters though – I’ve got to try this whole adding flour thing!
Awesome! Hope you like it Christy!