Coconut Pecan Cabin Granola
Try this Coconut Pecan Cabin Granola recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup honey
- 1 cup chopped pecans
- 1 cup vegetable oil
- 1 cup unsweetened coconut flakes
- 6 cups rolled oats
- 1 cup slivered or sliced almonds
- 1 cup flour (i haven't tried whole wheat but i assume it
- 1/4 cup sugar (optional - if i do use it i like turbinado sugar)
- Carbohydrate 459.608046788204 g
- Cholesterol 0 mg
- Fat 381.893013653099 g
- Fiber 88.1487680649723 g
- Protein 103.035190028147 g
- Saturated Fat 76.8469783577776 g
- Serving Size 1 1 recipe (1039g)
- Sodium 65.3693333385658 mg
- Sugar 371.459278723232 g
- Trans Fat 17.405794341471 g
- Calories 5487 calories
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.
