Coconut Cranberry Pecan Granola

Ok. I’m officially obsessed with granola. And this has to be one of my favorite recipes! I think it’s because there’s a subtle flavor of summer with the coconut and sweet cranberries. It’s an honestly delicious snack or breakfast and so incredibly healthy. I made the recipe entirely vegan and gluten free, but of course feel free to make some substitutes to ingredients you prefer (ie. swap maple syrup for honey). I hope you guys enjoy! 


Coconut Cranberry Pecan Granola
A delicious granola enjoyed on its own or topped on yogurt, smoothie bowls and even as a cereal!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 1 Cup Oats
  2. 1/4 Cup Buckwheat Groats
  3. 1/4 Cup Cacao Nibs
  4. 1/4 Cup Shredded Dried Coconut
  5. 1/2 Cup Pecans
  6. 3 Tbsp Maple Syrup
  7. 1 Heaped Tbsp Coconut Oil
  8. 1/2 Tsp Vanilla Bean Powder
  9. 1 Tsp Cinnamon
  10. Pinch of Sea Salt
  11. Handful of Cranberries
  1. Preheat your oven to 350 degrees.
  2. In a bowl mix together oats, buckwheat, cacao nibs, coconut and your vanilla, cinnamon & salt.
  3. Crush up the pecans with your hands and add to the bowl.
  4. In a small sauce pan melt down your coconut oil.
  5. Pour the melted coconut oil along with your maple syrup into the dry mixed bowl.
  6. Mix everything together to ensure all ingredients are nicely coated.
  7. Line a baking sheet with (unbleached) parchment paper.
  8. Pour the granola mixture onto the baking sheet and press down flat.
  9. Place in oven for 10-15 minutes.
  10. Remove from oven and let cool for about 10 minutes.
  1. Enjoy right away or store in an air tight container for later!
Her Balanced Life
xx HBL 


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