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Chocolate Chunk Pecan Granola. Crunchy, hearty granola inspired by a favorite cookie with olive oil, honey and a bit of brown sugar and butter for flavor.

Chocolate Chunk Pecan Granola

Servings 6 cups


Dry Ingredients:

  • 3 cups old fashioned rolled oats
  • 1 1/2 cups raw pecan pieces
  • 1/2 cup raw sunflower seeds
  • 1/2 cup unsweetened dried coconut flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon

Wet Ingredients:

  • 1/3 cup olive oil
  • 1 Tablespoon salted butter
  • 1/4 cup honey
  • 1 Tablespoon brown sugar
  • 1 teaspoon vanilla paste or vanilla extract

Additional mix ins:

  • 1/2 cup semi-sweet or dark chocolate chunks


  1. Preheat oven to 325 degrees F. Line a half sheet pan (or large baking sheet) with parchment paper. Set aside.

  2. In a large mixing bowl, combine all dry ingredients.

  3. In a liquid measuring cup, combine all wet ingredients except vanilla. Heat in microwave until butter is melted and brown sugar is incorporated. Stir in vanilla. Pour over dry ingredients and stir well to insure all parts get coated.

  4. Spread the mixture evenly on the prepared baking sheet patting firmly down with the back of a spatula to flatten. Bake for 15 minutes. Remove from oven. Stir and firmly pat back down into an even layer. Bake for another 15 minutes. Stir and pat back down. Return to oven and bake for another 5-10 minutes or until golden brown, being careful not to over bake or you'll burn the nuts and coconut.

  5. Remove from oven and allow to completely cool on baking sheet. Break into pieces. Add chocolate chunks. Store in an airtight container at room temperature for a couple of weeks. For longer storage, I seal mine in a zip top freezer bag and store in the freezer for up to 3 months.

Recipe Notes

*If you prefer a sweeter granola, increase sweeteners (honey/brown sugar) to 1/2 cup total. For example, 1/2 cup of only honey, 1/2 cup of only brown sugar, 1/4 cup honey with 1/4 cup brown sugar etc. You could also use milk chocolate chunks to add some additional sweetness.

*If you don't want to use butter in your granola, simply substitute it with additional olive oil.

*I like olive oil, but you can use your favorite oil such as canola, vegetable, sunflower, grapeseed or coconut.

*I you're worried that your coconut will burn, add it half way through the baking process. Just stir it in at that first 15 minute mark. I like to add it at the beginning so that it get fully coated by the wet ingredients. Then, I'm just extra vigilant during the baking process.

_The Merchant Baker Copyright © 2018_