Homemade Coconut Pecan Granola

From Jeanette's Healthy Living.

Adapted from Bob's Red Mill Cookbook, Whole & Healthy Grains For Every Meal Of The Day. The original recipe makes 5 pounds. I made a much smaller batch and left out the wheat germ to keep it gluten-free. I also used coconut oil instead of vegetable oil and left out the orange juice and zest as I didn't have any on hand. You can use a variety of nuts and dried fruit if you like as the original recipe calls for. I kept it simple.


  • 2 cups gluten-free rolled oats
  • 1 cup raw pecans
  • 2 tablespoons raw sesame seeds
  • 1/4 cup unsweetened coconut flakes
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons virgin coconut oil, melted
  • 3 tablespoons gluten-free brown rice syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup dried cranberries


  1. Preheat oven to 275 degrees.
  2. Combine oats, pecans, sesame seeds, coconut flakes, cranberries, cinnamon, nutmeg, coconut oil, brown rice syrup, vanilla extract and almond extract in a large bowl, and mix well.
  3. Spread granola mixture in a single layer on a large rimmed baking sheet, and set mixing bowl aside.
  4. Bake granola on the upper rack of the oven for 30 minutes.
  5. Pour granola back into the bowl and let cool to room temperature. 
  6. Add the dried cranberries and toss well.
  7. Store at room temperature in an airtight container.