Crunchy Pecan Granola (gf)

If you like big chunks of granola, this recipe is for you! The trick for getting big, crunchy clusters is to add egg whites to the mixture. The more egg whites = the more clusters. It’s pretty simple. This recipe is nice and fragrant thanks to the vanilla and almond extracts. As always, feel free to play around with the flavors and accouterment to customize to your liking.

Hope you enjoy!



Crunchy Pecan Granola

2 cups rolled oats
2 cups pecan pieces
1/2 cup unsweetened shredded coconut
4 tablespoons seeds (chia, sesame, uncooked quinoa also works well)
a pinch of salt
1 tablespoon melted coconut oil
1 tablespoon honey or maple syrup
2 egg whites
2 teaspoons vanilla extract
1 teaspoon almond extract

Preheat oven to 375°F. Mix together dry ingredients. Add in egg, stir. Add in coconut oil, stir. Add in the rest of the stuff, stir. Pour granola mixture out onto a nonstick cookie sheet or shallow baking pan and place in the oven for about 15 minutes, or until the granola starts to brown around the edges. Using a spatula, gently stir the browned edges toward the center and then use the spatula to flatten the granola back down. Place back in the oven and continue baking for 10 mins or until the new edges are browned. Allow to cool completely. Enjoy!

2 Comments Add yours

  1. April Murray says:

    Yum….looks great!! I look forward to following you blog :)
    April at The Thin Kitchen


    1. Heather says:

      Thanks so much, April!


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