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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.
Hmmmm. I love granola. Coconut pisachio is my fav 😉 And blueberries: Always a good idea!
Yum! Love pistachios in granola!
I love making granolas, I keep it in the fridge in Mason jars. We always have something crunchy to put on top of yogurt and compote.
Perfect! I love that idea!
This granola sounds absolutely YUMMY!!! Your pictures are incredible as well! Cannot wait to see what you make next. Happy 4th of July!
Thank you Jessica! Appreciate that!
These look delicious! Definitely going on my list of things to make!
Thanks Layla! Hope you like it!
This granola looks to die for.. Love the coconut addition!
Thanks Sarah! 🙂 ME TOO
This sounds great! Is there a substitute I can instead of the oil? Maybe apple sauce?
Honestly, I think the oil is necessary in this one because you add flour to kind of make it cluster together. I would opt for a different recipe altogether – most granola recipes actually don’t use that much oil – this one is just kind of a “splurge” recipe 🙂
Love granola, cannot wait to make my own. It’s a great snack, sometimes I’ll just eat it plain! Addictive!
Yep! Exactly!
I love how creative granola can be! I’ve never tried making it, but I have the day off today, so I’m finally doing it! I don’t know if it will come out as pretty as yours though haha!
Days off = granola days! Enjoy!
How would this be without the coconut? I have people who do not eat coconut.
Just as good! My parents never use coconut when they make it.
This granola sounds tasty, but why a whole cup of oil? Obviously I haven’t made it yet, but a whole cup of oil leaves me thinking it will be clusters of grease with a few oats and nuts. Would you explain for me the rationale for using that much oil? Thank you.
There is flour in the recipe which requires more oil. Most granola doesn’t use that much flour. So the flour and oil kind of work together to make these soft little mini clusters that are different from regular granola.
Thanks for the explanation, Lindsay. In thinking about your comment about whole wheat flour working, it occurred to me that I might have to try it using mesquite flour (flour made from the beans/fruits of mesquite trees). I make my mesquite flour from our honey mesquite trees, and it is a sweet flour, so I think it would go nicely with this. I feel a granola-making spell coming on…
So I guess this is something you’d take with you when you “go up north”???? Was great meeting y’all last weekend in New Orleans! I just saw that you’ll be in Cancun. Have a great time!
Hahaha – YES! You know it. We love our summer days “up north”! Thanks for the comment Whitney – I can’t wait to make your butter chicken! SOON!
Normally I am in LOVE with just about anything you post. Like hurry up and finish reading so I can go make it love.
Sigh.
I am day 3 into Whole 30. Neither grain nor sugar are on my radar for another 26.5 days, but who’s counting!?
Not gonna lie… those yummy pictures make me feel kinda stabby.
But I’m sure everyone who makes it will be pretty close to 7th heaven.
I’ll file this away into the “maybe someday” file. #nomnomnom
Yes! File it away. It will still be here when you’re done with Whole30! Good for you for sticking with it – even though it’s hard, I’m sure it feels great to be eating so healthy. 🙂
This granola looks flavorsome! Have fun at the cabin! By the way, ease up on the vigorous cabin activity you’re doing wayyyyy too much! 🙂
Hahah – will do Tonya! 🙂
Made it. Love it. Substituted walnuts for the pecans and baked it at 315 degrees for about 5 extra minutes because I’m partial to a kind of crunchy chewiness. Keep the recipes coming! Love your stuff!
So glad you liked it Tammy! Thanks for the comment!
This granola looks so yummy! I wonder if you could sub coconut oil for the vegetable oil? That bowl with the blueberries + granola + yogurt has my name all over it. Yum!
Yes – that’s actually really similar to this one: https://pinchofyum.com/our-favorite-coconut-oil-granola – it gets a little more crunchy with the coconut oil though!
Look’s good will try it now, but think I’ll use less oil.
Awesome! I hope you like it Jackie.
I’ve gotta give this a try!
Yes! Enjoy!
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!
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
This looks amazing. I can’t wait to try it out!
yumm!!!! I love to top some granola in smoothie bowls 😀
https://aspoonfulofnature.wordpress.com/
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.
Love the link to your older post on cabin granola! Fun to see how your writing has grown and gives new bloggers inspiration!
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! 🙂
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!