This apricot maple pecan granola with toasted coconut is a fall favorite in our house. It has a crunchy and chewy texture that is bursting with nutty and sweet flavors. And a 1/2 cup serving contains the same amount of protein as an egg while being very low in added sugar. No wonder this apricot maple pecan granola is a staple in our house!
Homemade granola is very adaptable
As long as you keep the ratios consistent, you can swap in and out pretty much any ingredient in homemade granola. What if you don’t have sunflower seeds? Simply add another favorite seed or nut, like pumpkin seeds or double the pecans. Check out this post on healthier homemade granola for other flavor combination suggestions!
Apricot Maple Pecan Granola with Toasted Coconut Recipe
As with my other granola recipes, this apricot maple pecan granola is very adaptable. If you don’t like coconut, simply replace it with more oats. Don’t want to use coconut oil? Replace it with avocado oil or another neutral tasting oil. And if you prefer a sweeter granola, feel free to add a little more dried fruit.
Nutrition Information: Yield: 20
Amount Per Serving: Calories: 289
A note about gluten free oats
Oats are naturally gluten free. However, some oats are processed on the same equipment as wheat and other gluten-containing foods, so it is possible that they can be contaminated with gluten. Some manufacturers dedicate a specific line to producing oats that are free from any possible gluten contaminants and label their oats as gluten free.
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Nutrition information (per ½ cup serving, for recipe as written):
- 289 calories
- 2 g added sugar
- 4 g fiber
- 6 g protein
- 3 mg sodium