this granola is made in a cast iron skillet, and it’s amazing – clusters of pecans, almonds and coconut form together for the perfect trifecta.
Tis the time. Time for a new granola recipe. And I went a different route with this one, for the first time, I did a skillet granola! And it was amazing! I will definitely be doing it on the skillet again.
This particular granola is so crumbly yet also so clustery. The shredded coconut adds to the crumble, but after it cools off the skillet it hardens so nicely so that you end up with all these larger clusters as well.
This granola is actually fantastic as cereal! I totally encourage trying it with some almond milk or your preferred type of milk, dairy-free or otherwise. Of course, it was my go-to yogurt addition when I had it in my fridge, although I will say it did not last me that long – I probably went through the whole batch in a few days, and it was literally just me eating it (!!).
This recipe is quite simple, you’re really just tossing pecans, almonds and shredded coconut together with a couple of spices you definitely have on hand – and of course some honey to sweeten and allow for those clusters.
As with most of my granola recipes, you could also swap in the pecans or almonds for another type of nut if you don’t happen to have one or the other – walnuts would be a good swap-in for sure.
While I didn’t add any dried fruit to this recipe, you can totally mix in some raisins or another add-in afterwards, I tended to just add a handful of raisins to my bowl of yogurt.
I hope you love this skillet granola as much as I do! Find the full recipe and instructions below. Please review/drop a comment below if you try making it, or holla at me on Instagram @grainfreee.
A few more recipes if you’re looking for some amazing granola:
- THE SIGNATURE GRAIN FREEE GRANOLA RECIPE
- APRICOT ALMOND BUTTER GRANOLA
- HONEY BUNCHES N’OATS GRANOLA
- GINGER SPICE GRANOLA
- CINNAMON RAISIN GRANOLA
pecan, almond coconut granola: ingredients
- 1 cup pecans
- 1 cup almonds
- 1 cup shredded, unsweetened coconut
- 4 tbsp honey
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1-2 tbsp coconut oil for skillet
pecan, almond coconut granola: how to
- start by chopping your pecans and almonds into small pieces.
- in a medium-sized bowl, mix together your nuts and coconut, tossing in your spices, a tsp of coconut oil, and honey.
- heat 1-2 tbsp of coconut oil in a cast iron skillet over medium-low heat.
- place your granola mixture in the skillet, and stir occasionally, toasting until browned, approximately 25 minutes.
- while toasting, line a baking sheet with parchment paper.
- once the granola is done on the skillet, spread it across the parchment paper-lined baking sheet to cool down and harden – you’ll end up with fantastic clusters when it cools completely. once it does, break it up into chunks and store in a glass airtight container in the fridge for the week.
toasted pecan almond coconut granola crumble
Ingredients
- 1 cup pecans
- 1 cup almonds
- 1 cup shredded, unsweetened coconut
- 4 tbsp honey
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp coconut oil, melted
- 1 tsp pure vanilla extract
- 1-2 tbsp coconut oil for skillet
Instructions
- start by chopping your pecans and almonds into small pieces.
- in a medium-sized bowl, mix together your nuts and coconut, tossing in your spices, a tsp of coconut oil, and honey.
- heat 1-2 tbsp of coconut oil in a cast iron skillet over medium-low heat.
- place your granola mixture in the skillet, and stir occasionally, toasting until browned, approximately 25 minutes.
- while toasting, line a baking sheet with parchment paper.
- once the granola is done on the skillet, spread it across the parchment paper-lined baking sheet to cool down and harden – you'll end up with fantastic clusters when it cools completely. once it does, break it up into chunks and store in a glass airtight container in the fridge for the week.