By Camille Styles
gluten-free coconut pecan granola with yogurt & berries

I looove honey for its complex flavor and versatility – I add a spoonful to everything from my morning coffee to my favorite vegetarian chili. We use it daily at our house, so when the National Honey Board asked me to team up to create some ‘Golden Moments’ throughout the month of September for National Honey Month, I happily signed up.

*photos by Kate LeSueur

To celebrate the kickoff of our partnership, I thought I’d share one of my favorite breakfast recipes where honey takes center stage. I have a feeling I’m not the only one out there with a major weakness for granola. I’m constantly experimenting with homemade versions, and I’ve officially crowned this one the clear winner. Served alongside a scoop of greek yogurt and berries with a drizzle of honey over it all, it’s hard to think of a more delicious way to start the day.

The granola starts with a basic formula of oats, nuts, coconut oil, dried fruit, and honey, then allows you to swap out the specifics based on what you have on hand. Any types of nuts and seeds can be used instead of the pecans and pumpkin seeds, and cranberries or raisins could certainly be subbed in for the dried fruit.

The key to getting that golden brown crunch is letting this cook low and slow… at 275 degrees for an hour and a half, to be precise. There are honestly no words for how delicious this smells — the honey lightly caramelizes over everyone, and it’s like one cozy cinnamon-y hug perfuming the entire house.

A few more ideas and recipes from the Golden Moments party concepts that I developed with the National Honey Board:

  • For your Workout Party: Prioritizing exercise after a long day can be tough, so find a buddy and enjoy your workout together! The endorphins will make you both feel amazing and you’ll get the opportunity to split some post-workout snacks, like delicious Oat and Honey Bites or a refreshing Honey Greek Yogurt and Cherry Smoothie.
  • For your Party with Kids: Though parents love to see smiles on their little ones’ faces during a party, the after party clean-up can feel like a catastrophe! Make your clean-up less crazy by using tumblers with plastic lids and straws. You’ll make less trash than if you use paper cups and you’ll have fewer spills—two things all parents can get behind!

For all the recipes and tips you need to celebrate National Honey Month all September long, visit here. And keep scrolling for the recipe for this Gluten-Free Pecan & Coconut Granola!

Honey Nut & Cinnamon Granola

Serves 4 cups of granola


By Camille Styles


  • 2 cups rolled oats (gluten-free)
  • 1 cup pecans, chopped
  • 1/3 cup pumpkin seeds
  • 2 tablespoons flaxmeal
  • 1/3 cup sunflower seeds
  • 1/3 cup coconut flakes
  • 1 teaspoon flaky sea salt
  • 1/2 cup honey
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla
  • 3/4 cup golden raisins or mulberries
  • 1 teaspoon of cinnamon
  • for serving: yogurt, berries, honey, coconut flakes


  1. Preheat oven to 275 degrees. In a large bowl, stir together all ingredients through the cinnamon. Use your hands to make sure everything is very well coated by the coconut oil and honey.
  2. Line a baking sheet with parchment paper, then spread the granola in an even layer.
  3. Bake for 1 hour and 15 minutes at 275, then raise  the temperature to 350 and bake another 15 minutes or until the granola is golden and toasted. Set aside to cool — it will get crispier as it cools.
  4. Serve with yogurt, fruit, and honey!

*The granola keeps well for at least a couple weeks in an airtight container, so you’ve always got a delicious breakfast at the ready on busy mornings. Phoebe and Henry love to eat bowls of it with milk, and it also adds great crunch to a bowl of plain oatmeal.

Comments (4)

  1. thismisscooks says:

    I made a similar recipe to this over the weekend in the slow cooker (with the lid cracked) and it was amazing! It didn’t have any coconut or coconut oil though, so I’m excited to give this one a shot.

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