Paleo Pecan Pie Granola
This Paleo Pecan Pie Granola is easy to make, crunchy, sweet, and so delicious! A great breakfast or snack that is gluten free, dairy free, and vegan!
Can you ever have too many granola recipes? I don’t think so! I know I just posted one recently (HERE) that is super tasty, but this one is completely different and delicious in its own way. It’s inspired by my Pecan Pie Muffins that are a huge hit. It took 3 tries to get just right because I wanted it perfect before I shared it and now it is! I shared a batch with my brother and he quickly texted me that it was the absolute best granola of his life! I’m confident you will love it that much, too!
The smell of this granola while it’s baking is seriously incredible! It will fill your house with the scent of cinnamon, sweet maple, and toasted coconut- yum!
This granola is super easy to make! It’s all mixed in a big bowl and you don’t even have to do any chopping if you buy the pecan pieces. It gets stirred half way through to ensure even coating on all the pieces. It’s an easy step that makes a big difference.
Whenever I use molasses in a recipe, I get asked if it can be replaced with maple syrup. Technically yes, that would work, but I don’t suggest that unless you have an allergy or sensitivity. I add the blackstrap molasses for a reason- it tastes much different than maple, but compliments it perfectly. It adds depth of flavor and I really want you to try it with it, even if you think you don’t like molasses. It’s an affordable ingredient and here are some other recipes to use it in: Paleo Gingersnaps, Paleo Graham Crackers, Paleo Pecan Pie Muffins, and Paleo Gingerbread Muffins.
You definitely need to try this delicious granola!
- 2 cups unsweetened coconut flakes
- 1 1/2 cups chopped pecans, unsalted
- 1 1/2 cups pecan halves, unsalted
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/3 cup melted Golden Barrel Coconut Oil
- 1/2 cup maple syrup
- 1 tablespoon Golden Barrel Blackstrap Molasses
- Preheat oven to 300ยฐย and line a baking sheet with parchment paper. Set aside.
- In a large bowl, combine coconut flakes, pecans, cinnamon, and salt. Stir together.
- In a small bowl, mix together the melted coconut oil, maple syrup, and molasses. Pour over the dry mixture and stir until evenly coated.
- Dump mixture onto prepared baking sheet and spread out evenly. Bake for 20 minutes. Remove from the oven and stir well. Cook for another 20 minutes. Remove from the oven, stir one more time and let completely cool.
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I tried to sign up for golden barrel site newsletter and it keeps saying theres an error in my info but there is not! It wont work, help
I Teri. I looked into this and you were already registered in our newsletter. That might be why it was giving you the error message. You should be good. Thanks,
I really want to try this recipe, but can it be made without the coconut flakes, or does that need to be substituted?
Hi Raven- I’m so sorry it took so long for me to reply! You probably will need to replace them with something since it’s such a main part of the recipe. Finely chopped nut would probably be the best option. I hope that helps and I hope you try it!
This is wonderful! As in… I can’t leave my hands out of it.
Thanks for trying my recipe, Brenda! I’m so glad you like it! ๐
I made this today and I have to say I have burned my mouth trying to eat it HOT. I simply couldn’t wait any longer ๐ And besides the fabulous taste, you hit the nail on the head about the aroma. If you’re selling your house, you can’t go wrong making this right before you have an Open House. Buyers will be salivating!
Haha- I like that idea, Vickie! That’s a great selling tactic ๐ Thank you for trying my recipe and for the nice feedback. I hope your mouth is recovered now ๐
Can you give nutritional facts? Carbs?
Hi Judy- I don’t provide nutritional facts for my recipes, but you can use a site like My Fitness Pal to help you figure that all out. Hope you try it!
Hi!
What is the best way to store this? Just an air tight container?
Thanks so much!! It tastes great!!!
Hi Sarah- yes, stored in an air tight container at room temperature is fine. I usually use a mason jar since I always have those around. I’m so glad you like it!
This is THE best granola I have ever made! Thank you for sharing this wonderful recipe!
You’re welcome, Julia! Thank you for trying it and for the great feedback! ๐ I’m so glad you like it!
Excellent!
Easy and Delicious.
Thank you for a great recipe
You’re welcome! Thanks for trying my recipe and for the great feedback!
My 1st go at granola, I see you donโt use oats? Isnโt this the foundation of all granola?
Hi John- this is a grain-free granola so no oats. I think if you try it you will love it and not miss the oats. Here is a granola with oats if that’s what you’re looking for: https://www.goldenbarrel.com/recipe/homemade-granola-with-butter-flavored-coconut-oil/
Could you substitute the molasses with honey?
This granola is crazy good! Itโs almost like candy and totally paleo! The smells filling up the house as it bakes is an additional bonus too!
Really delicious but where do you suggest storing it?