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!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 is 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.
Molasses in recipes
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 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 paleo pecan pie granola and here are some more granola recipes to love:
- Paleo Pumpkin Granola
- Honey Almond Granola (paleo)
- Paleo Cinnamon Granola
- Gluten Free Pumpkin Seed Granola
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Paleo Pecan Pie Granola
Ingredients
- 2 cups unsweetened medium shredded coconut
- 1 ½ cups chopped pecans
- 1 ½ cups pecan halves
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup melted coconut oil
- ½ cup maple syrup
- 1 tablespoon molasses
Instructions
- Preheat oven to 300° 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.
- Store covered at room temperature.
Paula says
Could powdered molasses or yacon syrup be used?
Jessica DeMay says
Hi Paula- I'm not familiar with either of those. I think what's important is to keep the wet to dry ratio the same, so if you use the powder, add a little additional syrup. Hope that helps!
Phyllis says
can't have coconut -- is the a good sub for this in the recipe?
Pauline says
In Australia pecans are quite expensive. I have reduced both kinds of pecans by half a cup and substituted sesame seeds and sunflower seeds. Same yummy flavour.
Jessica DeMay says
Thanks for that great tip, Pauline! Thanks for trying my recipe and for the great feedback!
Sue Meismer says
Is molasses Paleo ?
Jessica DeMay says
Hi Sue- Yes! Here is a great article on it: https://www.thepaleomom.com/blackstrap-molasses-the-sugar-you-can-love/