Coconut Maca Pecan Granola

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 10 minutes
Cooling time 1 hour
Total Time 20 minutes
Servings 4 cups
Author Eva Kosmas Flores


Coconut Maca Pecan Granola

  • 1 1/2 cups flaked coconut
  • 1 cup old fashioned oats
  • 1 cup crushed pecans
  • 1/2 cup crushed cashews
  • 1/2 cup pepitas (green pumpkin seeds)
  • 1/4 cup flax seeds
  • 1/4 cup dark brown sugar
  • 1/4 cup plus 1 tablespoon avocado oil or coconut oil (warmed to liquid state if using coconut oil)
  • 1/4 cup honey or maple syrup
  • 1 tablespoon Gaia Herbs Maca Powder
  • 1 teaspoon flake sea salt
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix together the flaked coconut, oats, pecans, cashews, pepitas, flax seeds, and dark brown sugar. Set aside.

  2. In a medium bowl, mix together the avocado oil, honey, Gaia Herbs Maca Powder, salt, and cinnamon until smooth. Empty the oil mixture into the coconut mixture and stir until the coconut mixture is evenly coated in the oil mixture.

  3. Line a baking sheet with parchment paper and then spread out the granola in one even layer on the paper. Place the pan in the oven and bake until the granola is golden, about 10 to 15 minutes. Remove from the oven and allow to cool completely before crumbling into small pieces with your hands and storing the granola in an airtight container. Will keep in an airtight container for up to 3 weeks. Store in a cool dark place.

  4. For giving as gifts, I recommend tying the top of the glass container with a bit of yarn and using a fragrant cutting like juniper or eucalyptus tied in for decoration and for a soothing scent.