Ingredients
Method
- Preheat oven to 225°. In a large mixing bowl combine the oats, pecans, cinnamon, pumpkin spice, salt, and monk fruit. Stir with a large spoon until the spices are evenly distributed throughout the oats.
- Place the coconut oil in a glass container microwave for 30 seconds, then stir until it's all melted. You may need to place back in the microwave for another 10-15 seconds depending how cold your coconut oil is. Then add the vanilla extract.
- Pour the coconut oil mixture over the oat mixture and stir until well combined. Spread evenly on a large rimmed baking sheet and bake for 1 hour. Cool completely and store in an airtight container. If you are adding dried fruit, add it after the granola has cooled.Granola will stay fresh in an airtight container for 1 month at room temperature.
Notes
Use rolled oats for the perfect crunchy texture—instant oats won’t give you the same results.
I love using pecans in this recipe, but almonds or walnuts work just as well—or you can leave the nuts out entirely if you prefer.
Monk fruit keeps this no-sugar, but you can swap in white or brown sugar, maple syrup, or honey—just mix liquids with coconut oil first.
Delicious served for breakfast as a cold cereal with milk, of a crunch topping for a yogurt parfait.
I like to add dried fruit, such as raisins, just before serving since a few family members prefer it without.