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Pecan-Coconut Granola

Southern Living MARCH 2002

  • Yield: Makes 6 cups


  • 1/2 to 3/4 cup firmly packed light brown sugar
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1/4 cup butter or margarine
  • 1/2 cup chopped pecans or almonds
  • 1/2 cup sweetened flaked coconut
  • 1 teaspoon ground cinnamon
  • 1 (12-ounce) package matzo farfel*
  • 1/3 cup raisins or chopped dates


Cook first 4 ingredients over medium heat in a large saucepan, stirring constantly, until butter melts. Stir in pecans, coconut, and cinnamon. Add matzo farfel; toss well to coat. Spread in a lightly greased, aluminum foil-lined 15- x 10-inch jellyroll pan.

Bake at 350° for 35 minutes or until golden brown, stirring occasionally. Remove from oven. Stir in raisins, and cool completely.

* Matzo farfel is coarsely crumbled matzo. If this recipe is not served for Passover, 1 to 1 1/2 cups uncooked regular oats may be substituted.


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Pecan-Coconut Granola Recipe